A commitment to regional agriculture and a respect for ingredients is at the root of Vicia. Michael and Tara Gallina, alumni of New York’s celebrated Blue Hill at Stone Barns, started the restaurant in 2017 as an alternative to many mainstream fine dining establishments in town. The idea was to celebrate local ingredients in imaginative dishes that rotate seasonally, served in a farm-to-table atmosphere spotlighting the best offerings from regional farmers and producers.
Walking into the restaurant, a light-filled dining room with clean lines reflects the Gallinas’ approach to food: nothing is fussy—in fact, it’s purposely streamlined—to highlight the colorful, vegetable-forward menu. Natural wood beams evoke a modern-rustic elegance that harmonizes with the dishes served. An open kitchen, on-site garden, and a wood-burning grill on the patio let guests in on the action, giving them a front row seat to the culinary choreography.
Although the menu changes often, it always reflects fresh, seasonal ingredients, sometimes alongside locally sourced meats. Signature specialties include purple-top turnip tacos layered with squash hot sauce, charred vegetable mole, and pork crumbles, as well as rutabaga “carbonara” with squash in place of noodles, which upends a classic dish. In keeping with the farm-to-table ethos, family- and communal-style plating is encouraged, and expert servers guide guests toward the best combination of dishes.
The vibe: Farmhouse meets fine dining.
The food: Seasonally bold and vegetable-forward dishes.
The drink: Local and seasonal cocktails, sustainable wines, and carefully crafted non-alcoholic refreshments.
Time Out tip: Stop by Tuesday through Friday from 5-6pm for happy hour, where drink and snack specials offer a taste of the full menu. No reservations are required.