Cortex District Getting “Vegetable Forward” Restaurant

ST. LOUIS (KMOX) – The Cortex Innovation Community is getting a restaurant by a hometown chef who’s moving back from New York.

Vicia will serve “vegetable-forward cuisine driven by local farmers, with an emphasis on wood-fired cooking,” according to the announcement. It’s expected to open this fall in the 4260 building at Duncan and Boyle Avenues, in the Central West End.

Tara and Michael Gallina have hosted a series of ‘pop-up’ dinners in St. Louis that they’ve called Rooster and the Hen.

Michael Gallina previously spent 15 years working in San Francisco and New York, including at the James Beard-award winning Blue Hill at Stone Barns. He moved back to his hometown last year.

“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,” Michael Gallina explained in the announcement. “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.”

Cortex President Dennis Lower said Vicia will help the technology district become a “thriving, dynamic community.”

(TM and Copyright 2016 CBS Radio Inc. and its relevant subsidiaries. CBS RADIO and EYE Logo TM and Copyright 2016 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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