Deb, Jean, Russ at Vicia for Deb’s birthday.
Coco Chanel once said “A girl should be two things: classy and fabulous.” That’s how I’d describe Chef Michael and Tara Gallina’s trendy new restaurant in the Cortex corridor.
Vicia has fomented both local and national buzz since it opened last year. So gird yourself for adventure. The place is chic, yet relaxed and the service flawless. It’s not just the spacious decor, covered patio, or the wide windows, there’s the thrill of knowing you’re in for a culinary journey with an award-winning chef. The menu is designed for sharing several small plates, which most people enjoy; it makes dining a convivial sport.
Vicia (pronounced vi’ see-uh) is a legume, a cover crop planted to replenish nutrients into the soil. In Vicia’s kitchen, the name celebrates the edibles that grow both above and below the soil.
Meet Michael & Tara
Vicia co-owners Michael and Tara Gallina. While Michael performs his farm-to-table magic in the kitchen, Tara works as General Manager, visiting pleasantly about the tables, giving menu tips and seeing to the well-being of their guests. Photo by Greg Rannells
The Gallina have put together a great culinary team, one that’s kicking the ball over the goal post every single day.
Looking into the open kitchen, you can see the crew going about their separate tasks with the seriousness usually reserved for the launch of a space shuttle.
A Sassy Menu
Customers perusing the menu are tantalized by an array of small plates with such names as: Naked Vegetables; Maine Peekytoe Crab; Goose Egg Ice Cream; and Purple Top Turnip Tacos. The concept is “veggie-centric,” which means vegetables highlight most menu items, though there are always several meat dishes as well.
The build-your-own taco dish begins with micro-thin slices of large purple-top turnips actings as the pocket for a tray of ingredients: crushed beans, kale, pickled red onions, salsa verde, squash hot sauce, charred vegetable mole, summer squash, and pork crumble. You’ll not miss the traditional corn tortilla shell in the least.
Vicia’s menu for the month of May.
The makings for Purple Top Turnip Tacos
Taking a taco in hand
Collard, Crab and Polenta with pickled shallots
Goose Egg ice cream with rhubarb and toasted nuts is as smooth as silk.
Dewberry Dessert with citrus cake, chocolate, yogurt. Save room for this!
Vicia: A National Winner
In addition to local acclaim, Vicia has earned a 2018 James Beard Award semifinalist slot; a place among the 12 Best New Restaurants in America by Eater; a Bon Appetit Top 50 New Restaurants award; Food & Wine Best New Chefs listing; and Best New Restaurant in America designation by both USA Today, (ranked #2) and Esquire magazine.
Vicia. Cortex Innovation Community, 4260 Forest Park Avenue, entrance on Boyle at the corner of Duncan Ave. Open: Lunch Mon-Fri 11a-1:30p; Midday Wed-Fri 3p-5:30p (Bar area/Patio only); Dinner Tue – Thu 5:30p-9:30p; Fri-Sat 5:30p-10p. Reservations: Not needed for lunch; but best for dinner.
Daytime Parking: Meters along Boyle and Duncan and Forest Park Ave. Surrounding parking lots are reserved during day for registered Cortex employees. Evening Parking: After 4p, the Cortex parking lot across from the front door on Boyle offers free parking and a lot behind Vicia is accessible after 5p.
