VEGETABLE-FORWARD, FARMER DRIVEN CUISINE, FUELED BY WOOD-FIRE.
Michael and Tara Gallina of Rooster and the Hen Announce New Restaurant Project Vicia, In Cortex
St. Louis, (June 14, 2016) – Tara and Michael Gallina, who relocated to St. Louis last year after Michael served as chef de cuisine at the James Beard award-winning restaurant Blue Hill at Stone Barns, today announced plans to open their first restaurant in St. Louis – Vicia (pronounced vi-cee-ya) – located in the Cortex Innovation Community’s @4260 building on the corner of Duncan and Boyle streets in the Central West End.
With plans for an early fall opening, Vicia will serve lunch and dinner and focus on vegetable-forward cuisine driven by local farmers, with an emphasis on wood-fired cooking.
“The farming community in and around St. Louis has really blown us away,” said Michael Gallina. “After visiting a number of local farms we were inspired to create a concept that celebrates the bounty of the Midwest, from root to flower. Our menu will be a reflection of the relationships we’ve built with farmers, artisans, and craftspeople across the region, changing every day to reflect what’s available.”
The 2,500-square-foot restaurant and bar is expected to seat 50 inside, with an additional 1,500-square-feet for a planned outdoor dining space.
“We are thrilled to add the next piece of a comprehensive puzzle in building a thriving, dynamic community here at Cortex,” said Dennis Lower, president of Cortex. “The Gallina’s share the same commitment to innovation that all Cortex residents have and we look forward to having them as an active part of the district.”
“Vicia” represents the Latin genus for one of the most common cover crops grown in Missouri, vetch – a symbol to the Gallina’s of the relationship between what goes on above and below the soil and how that impacts everything that touches our plates.
“From the moment we first visited the Cortex community we knew something really big was happening here,” said Tara Gallina. “Its dedication to innovation and creativity truly represents the way we view food and dining, and the growth planned for the area captured our imagination. We are excited to call Cortex home and create something truly unique in St. Louis.”
A St. Louis native, Michael Gallina moved back to his hometown in the fall of 2015 after spending the past 15 years working at some of the top restaurants in the country in both San Francisco and New York. He spent the majority of his career working alongside acclaimed chef and author Dan Barber at Blue Hill at Stone Barns, where the Gallina’s met and Tara was an integral member of the service team as both a captain and bartender.
They were married last summer and since relocating to St. Louis, the couple have hosted a series of sold-out pop-up dinners under the name Rooster and the Hen as a way to get to know their new community.
“Through our dinners we have been able to organically introduce ourselves to the chefs, farmers, artisans and diners that make up the diverse and close-knit fabric of St. Louis,” said Tara Gallina. “It has been wonderful to share our passion for food and service on an intimate level and allow people to get to know us. We have received the warmest welcome and we can’t wait to join the growing and exciting restaurant community with our new, permanent home.”
The Gallina’s plan to announce more details regarding the project throughout the summer months on their website and across various social media channels.
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// It is so exciting to see new developments coming to the Cortex area. Especially when the development is a new restaurant with an excellent chef.