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Vicia opens this Wednesday, March 22 at 4260 Forest Park Ave., with the entrance at the intersection of Duncan and Boyle avenues.
Clockwise from top, executive pastry chef Summer Wright fills Vicia’s pastry case with treats like ginger molasses cookies, double chocolate chip cookies with sea salt and kumquat and ricotta turnovers.
Lunch dishes include a rotating tartine like this house-made porridge bread tartine topped with squash sofrito, marinated kale, oyster mushrooms and slices of marinated squash.
Vicia’s lunch grain salad will rotate ingredients like a blend of Missouri wheat berries, rye and toasted farro, turnip and radish-top pesto and creamy goat cheese, topped with a layer of sliced radishes.
Executive chef Michael Gallina will use the large wood-fired grill on Vicia’s patio for many of his dishes.
Vicia’s bar area seats 14.
The bar will feature house-made sodas for lunch and a cocktail menu, as well as full menu of wine and beer options, when dinner starts on March 28.
The 2,500-square-foot space seats 40 in the dining room.
From left, Vicia co-owners general manager Tara Gallina and executive chef Michael Gallina
Vicia’s bar makes house-made sodas like this apple and ginger leaf shrub option.

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