Tara and Michael Gallina, veterans of Dan Barber’s Blue Hill at Stone Barns, got here to St. Louis with a staggering quantity of eating and hospitality enjoy. At its most elementary, their eating place Vicia celebrates greens, the land they’re grown in, and the farmers who develop them, in an area that’s like a freshly pressed white linen blouse — cool, undying, blank, and alluring. Pre-COVID, the eating place used to be recognized for informal lunches (tartines, soups, charcuterie, and salads with noon wine), however the eating place really bloomed within the night, with 15-course tasting menus that astounded diners. The Gallinas are keen to position avant-garde arrangements of greens heart level, like carrots cooked in red meat fats, whilst the use of meat dishes cooked at the open wood-fired grill as supporting acts. The eating place these days invitations visitors to have fun the bounty of the Midwest during the humbler three-course farmer’s dinner party, a chef’s choice of dishes served circle of relatives taste. The menu adjustments day-to-day, however earlier choices have incorporated starter snacks like turnip-shell tacos with black beans, shiitakes, kale, yogurt, and carrot sizzling sauce, or a mild dish of juniper-cured scallop with sorrel. A prime would possibly characteristic Berkshire pig with grilled strawberry mostarda or barbequed hen-of-the-woods mushrooms, served with candy potato with recent cream, preserved citrus, and toasted seed cracklings. Whether or not the menu is lengthy or quick, Vicia serves meals this is extra exact than seasonal, anchoring each and every meal to a particular time and position.
4260 Wooded area Park Street Front On Boyle, At Nook Of, Duncan Ave
St. Louis, MO 63108
