Vicia Comes to Life for Limited Engagements
ST. LOUIS, MO: (STLRestaurant.News) Vicia – Where can you find a more diverse and energetic community of great thinkers and risk takers working together in an effort to change the world than right here in St. Louis’ Cortex Innovation Community? The vibrant 200-acre innovation hub and technology district assimilated into St. Louis’ historic Central West End and Forest Park Southeast residential neighborhoods, is thriving. And it’s that very dedication to innovation and creativity that caught the attention of Restaurateurs, Michael and Tara Gallina.
The couple, best known for their eatery Rooster and the Hen, are planning to open their newest venture, Vicia, in the heart of the Cortex. Much like their future location, they view food and dining, as both state-of-the-art and inspiring. The growth planned for the area also captured their imagination as they set out to create something truly unique.
Vicia , pronounced vis-see-ya, after a plant species common to a cover crop in Missouri, is set to open in 2017. The main concept centers on vegetable-forward, farmer driven cuisine, fueled by wood-fire. Thanks to developing good relationships with farmers, fisherman, and artisans in the Midwest region and beyond, the Gallinas will be able to offer a cuisine focused on what’s fresh and available at the time.
The exact menu details and pricing are still unknown, but Vicia will be open for lunch and dinner and will emphasize a-la-carte ordering. The menu will change daily as different ingredients become available. For now, the couple is excited to announce they’re offering a final series of pop-up dinners in anticipation of Vicia’s opening in next few months. They are partnering with great neighbors and venues in the Central West End, in order to bring the restaurant temporarily alive and give expectant diners a glimpse of what the future holds.
A set menu will change weekly featuring new dishes and concepts. The fare will be a celebration of seasonal ingredients at their finest, vegetable and protein driven dishes, wood-fired cooking, as well as delectable sweet treats. If you or someone in your party has a food allergies or dietary restrictions, you can notify them 24-hours in advance and they will do their best to accommodate your needs.
One of the five dates will be held at The Block CWE, located at 33 N Sarah Street and the other four dates will take place at Cafe Osage, located at 4605 Olive St. Reservations are available for parties up to 4 guests. For groups of 5-6, please contact Tara Gallina at email@example.com.
Sunday, November 13th: The Block CWE, seating’s from 5:30-8:00 p.m.
Tuesday, November 29th: Cafe Osage, seating’s from 6:00-8:30 p.m.
Wednesday, November 30th: Cafe Osage, seating’s from 6:00-8:30 p.m.
Wednesday, December 7th: Cafe Osage, seating’s from 6:00-8:30 p.m.
Thursday, December 8th: Cafe Osage, seating’s from 6:00-8:30 p.m.
Tickets are available at www.brownpapertickets.com (direct links for each seating above).