Vicia celebrates vegetable-forward cuisine, which shines a light on beloved and underutilized vegetables, making the most of all their parts and flipping our conceptions of what modern dining and eating tastes like. You'll discover vegetables prepared with as much love and attention to detail as our proteins. You'll find them as the star of the show, cooked in animal fats, garnished with protein, or a supporting player to a sustainably raised piece of meat. You may even see them in your dessert. Our menu is driven by the best of what's available at the moment and sourced from relationships we have with farmers, fisherman, and artisans in the Midwest region and beyond. By focusing on what's fresh, we aim to present a memorable dining experience that can be enjoyed and appreciated in a new way each time.
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Opened in 2017 by Michael and Tara Gallina, Vicia is widely considered St. Louis’ best Restaurant, and across 2.5 hours on Friday evening the kitchen showed why with intelligent Vegetable-focused...Full Review
Once again, got the Berkshire pork. The pumpkin salad with cream sliced pears and sunflower seeds was amazing. The Blackberry desert was perfect, not too much ice cream, nor excessively sweet...Full Review
For 12$ you get two tiny tasting sample side dishes (that's supposedly "lunch"), and if you want a slice of burnt bread, it will be another 2$. After you have "lunch" here you will have to go eat...Full Review