Who We Are

Locally Sourced, Artfully Prepared.

Our menu is driven by the best of what's available at the moment and sourced from relationships we have with farmers, fishermen, 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 in a new way each time.  

Since opening in March of 2017, Vicia has received numerous national and regional accolades including 4-stars from the St. Louis Post-Dispatch, a semi-finalist nomination from the James Beard Foundation for Best New Restaurant 2018, a Best New Restaurant in America by Eater, Esquire & Bon Appetit, as well as Michael being named a Best New Chef in America 2018 by Food & Wine.

Vicia was named the #1 restaurant by St. Louis Post-Dispatch Restaurant Critic Ian Froeb in the STL Top 100 list. Michael was nominated for Best Chef in America Midwest (2019 and 2020) by the James Beard Foundation, and the the Vicia Wine and Bar programs most recently received an Outstanding nomination (2022).  
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