VICIA
Vicia is a St. Louis vegetable-forward fine-dining restaurant operated by Take Root Hospitality, serving seasonal three-course and à la carte menus Tuesday-Saturday, with private events, catering, and an adjacent Wine & Spirits School. The group also operates Winslow's Table and Bistro La Floraison under the same ownership.
- Company typePrivate
- Founded2017
- HeadquartersSt. Louis, United States
- Headcount1–10
- GTM typeB2C
- OfferingServices
What VICIA does
Vicia is a vegetable-forward fine-dining restaurant operating under Take Root Hospitality, a privately held St. Louis, Missouri restaurant group co-founded by Michael and Tara Gallina in 2017. The flagship concept serves a seasonal, farm-driven three-course family-style menu ("Let Us Cook For You" at $85 per person) alongside an à la carte offering and a semi-private Chef's Grill Table experience ($105 per person food and beverage minimum, 8-14 guests), with dinner Tuesday-Saturday. Pricing extends to wine pairings ($30/$50), a $35 per 750mL corkage, and full-bar service including a Tuesday-Friday happy hour.
The business operates a multi-concept portfolio spanning dine-in, private events and catering (full buyouts seating 42-76, patio 22-40, garden terrace 12-40, plus off-premise catering from $300 delivery minimum to $500+ white-glove service), retail/take-home (Friday Family Meals at $65, gift cards valid across all concepts), and a monthly Wine & Spirits School educational tasting series. Customers include reservation-based dine-in guests, private event hosts (weddings, corporate, rehearsal dinners), catering customers, and beverage-education attendees. The technology stack is entirely third-party SaaS: Toast Tab for point-of-sale, online ordering, gift cards, and email marketing; OpenTable for reservations and experiential bookings (switched from Resy effective February 19, 2025); Perfect Venue for private-event inquiries; and Squarespace for the company website. There are no AI/ML capabilities, proprietary platforms, or external capital raised.
Revenue is concentrated in the St. Louis metro area, with no disclosed geographic expansion, no parent company, and founder-controlled ownership. The group has earned sustained industry recognition — Eater and Esquire Best New Restaurants in America (2017), Food & Wine Best New Chef 2018, James Beard Best Chef: Midwest finalist 2019 and 2020, Outstanding Restaurateur semifinalist 2023 and 2024, Emerging Chef semifinalist 2025, and Outstanding Restaurant finalist 2026 — anchoring a brand moat built on chef talent and James Beard-tier credentials rather than scale or technology.
VICIA firmographics
Firmographics- Name
- VICIA
- Legal name
- Take Root Hospitality
- Website
- https://viciarestaurant.com
- Company type
- Private
- Founded year
- 2017
- Operating status
- Operating
- Headcount range
- 1–10 employees
- Short description
- Vicia is a St. Louis vegetable-forward fine-dining restaurant operated by Take Root Hospitality, serving seasonal three-course and à la carte menus Tuesday-Saturday, with private events, catering, and an adjacent Wine & Spirits School. The group also operates Winslow's Table and Bistro La Floraison under the same ownership.
- Ownership category
- akta.pro rank
VICIA industry classification
Industry- Product category
- Fine Dining Restaurant Services
- NAICS
- Full-Service Restaurants (722511), Caterers (722320), Special Food Services (7223)
- SIC
- Retail-Eating & Drinking Places (5810), Services-Amusement & Recreation Services (7900)
- akta.pro primary industry
- Farm-to-Table & Contemporary American Restaurants (THAFACAF)
- akta.pro secondary industries
- Chef’s Table & Tasting Menu Restaurants (THAFACAG), Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Full-Service Catering (Off-Premise) (HSACAGAA), Event Culinary Staffing & Back-of-House Services (Chefs, Servers, Bartenders) (THAHAKAN)
Keywords
Where VICIA is headquartered
LocationHeadquarters
- HQ city
- St. Louis
- HQ country
- United States
- HQ region
- North America
Offices1 record
Markets served
VICIA business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D, Infrastructure
Revenue model
- Dine-In Restaurant Service: Revenue from à la carte menu purchases, Chef's Table experiences ($105 per person minimum), and Let Us Cook For You three-course menu ($85 per person). Wine pairings available at $30 or $50 per person. Walk-in and reservation-based dining.
- Private Events & Catering: Revenue from hosting private events including weddings, rehearsal dinners, corporate gatherings, and full restaurant buyouts. Catering services include carryout, drop-off, and white glove full-service offsite catering. Event bookings require 25% deposit plus 20% gratuity and admin fees.
- Retail & Take-Home Products: Friday Family Meals ($65+ tax) for take-home consumption. Gift card sales through Toast Tab platform. Retail items including pastries, bakery items, and local products.
- Ticketed Events & Educational Programs: Wine & Spirits School - monthly educational series featuring experts, beverage tastings, paired small snacks, education, and opportunity to purchase featured products. Spring and summer programming.
- Beverage Service: Wine list, cocktails, and corkage fees ($35 per 750mL bottle for outside wine). Wine pairings with dining experiences. Happy hour offerings Tuesday-Friday 5-6pm.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Let Us Cook For You - Three-course family-style dining |
| Unit Pricing | Pay-as-you-go | Chef's Grill Table Experience |
| Unit Pricing | Pay-as-you-go | Corkage Fee |
| Unit Pricing | Pay-as-you-go | Friday Family Meals |
| Unit Pricing | Multi-year contract | Private Event Booking |
| Unit Pricing | Pay-as-you-go | Catering Delivery |
Go-to-market motion1 record
Distribution channels5 records
Marketing channels7 records
VICIA product offering
Product offeringCore offering
Vicia is a vegetable-forward, farm-driven fine dining restaurant in St. Louis, Missouri, serving dinner Tuesday through Saturday from a dining room with a wood-fired hearth and edible garden. The core offering centers on a seasonal à la carte menu, the three-course "Let Us Cook For You" family-style chef-curated experience ($85/person), and the Chef's Grill Table semi-private experience for 8–14 guests ($105/person minimum). Supporting offerings include private event hosting, offsite catering, the Wine & Spirits School educational tasting series, and gift cards.
Product overview
Take Root Hospitality operates two distinct restaurant concepts in St. Louis: Vicia (flagship seasonal dining with vegetable-forward cuisine, wood-fired hearth, and three-course family-style 'Let Us Cook For You' experience) and Winslow's Table (casual neighborhood café with bakery and coffee). The portfolio includes catering and private event services across both locations, the Vicia Wine & Spirits School educational tasting series, and gift card products. Bistro La Floraison is also managed by the group. Dining experiences range from fine dining (Vicia dinner service) to counter-service casual (Winslow's Table breakfast/lunch).
Differentiator
Problem solved
Functional benefit
Products and services
- Vicia Restaurant Flagship seasonal restaurant featuring vegetable-forward cuisine, farm-driven menus, and a wood-fired hearth. Offers three-course "Let Us Cook For You" family-style dining ($85/person), à la carte menu, and a Chef's Grill Table semi-private experience for 8-14 guests ($105/person minimum). Dinner service Tuesday-Saturday, 5pm-9pm at 4260 Forest Park Avenue, St. Louis, MO.
- Winslow's Table Casual neighborhood café in University City offering breakfast, lunch, from-scratch cooking, fresh bakery, and coffee. Open daily 8am-4pm with counter service. Features a Friday Family Meal take-home program ($65 plus tax).
- Catering & Private Events Full-service private dining, offsite catering, and event planning. Vicia offers private buyouts (42-76 seated, up to 125 cocktail-style), Garden Terrace (12-40 seated, weather dependent), and covered outdoor dining room in the edible garden. Winslow's Table offers The Cellar (12-32 guests) and Main Dining Room (50 seated). Services include carryout, drop-off, and White Glove on-site setup catering with $300 minimum for delivery and $500+ for White Glove Service.
- Vicia Wine & Spirits School Monthly educational tasting series hosted in the Vicia Wine Garden featuring expert-led hands-on education with beverage tastings, paired small snacks, product sales, and optional dinner reservations. Spring and summer programming.
- Gift Cards Digital and physical gift cards valid at all Take Root Hospitality restaurants (Vicia, Winslow's Table, Bistro La Floraison). Available for purchase online via Toast Tab or in-person at any restaurant location.
Quantifiable outcome
- 4 stars from St. Louis Post-Dispatch restaurant review
- +4 more outcomes
Companies that use VICIA
Customer profileSegments4 records
Ideal customer profiles4 records
VICIA technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Integration4 records
Feature4 records
VICIA partnerships and signals
Strategic signalScale indicators7 records
Recent moves6 records
Expansion highlights5 records
VICIA competitors and assessment
Company assessmentBroad incumbents
- Eleven Madison Park: Daniel Humm's flagship plant-based fine dining restaurant in New York. Relevant as chef Michael Gallina's training ground and as the broader incumbent demonstrating how a vegetable-led fine dining concept can scale to global acclaim.
Direct peers
- Noma: René Redzepi's Copenhagen restaurant, the global pioneer of vegetable/foraged fine dining. The international archetype for Vicia's vegetable-forward, seasonality-driven approach and the inspiration for much of the modern farm-to-table fine dining category.
- Single Thread: Farm-driven fine dining in Healdsburg, CA, with an attached farm and inn. Highly comparable vegetable/foraged-forward tasting menu format and direct farm-to-restaurant sourcing model to Vicia's approach.
- Cosme: Enrique Olvera's vegetable-forward Mexican fine dining restaurant in New York. Comparable as a chef-driven, produce-led tasting menu format operating in a competitive fine dining market, with similar pricing per person to Vicia's tasting experiences.
- Frasca Food and Wine: James Beard-recognized vegetable-forward Italian fine dining in Boulder, CO. Shares Vicia's seasonal-produce-led menu philosophy, chef-driven identity, and Sommelier-led beverage program (Vicia's Kevin McKay). Comparable regional fine dining operator.
- Blue Hill at Stone Barns: Dan Barber's vegetable-forward, farm-driven fine dining restaurant in Pocantico Hills, NY. The conceptual benchmark for Vicia's vegetable-forward, farm-to-table philosophy and the direct training ground of co-owner Tara Gallina.
- Tertulia: Chef-driven vegetable-forward Spanish fine dining in New York. Shares Vicia's produce-led, seasonal-cuisine positioning with a chef-centric identity, and is a useful benchmark for vegetable-forward fine dining in an urban market.
- Lyla Lila: Chef-driven vegetable-forward fine dining in Nashville. Comparable in scale and menu philosophy to Vicia: chef-led, seasonal produce-centric tasting menus in a mid-tier city fine dining market.
- Sqirl: Vegetable-forward California restaurant known for jams, preserves, and produce-led menus. Closely comparable culinary ethos to Vicia's vegetable-at-the-heart-of-the-plate philosophy and seasonal farm sourcing.
Regional players
- Olio / Elaia: Ben Poremba's vegetable-forward fine dining concepts in St. Louis. The most direct local St. Louis peer: same metro, same vegetable-forward, chef-driven ethos, providing a useful regional benchmark for Vicia's positioning and pricing.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat3 records
Key risks5 records
Key highlights7 records
Customer concentration
VICIA social profiles
Digital presenceVICIA financial estimates
Financial estimateRevenue estimate
Valuation estimate
VICIA leadership team
Management profileNumber of profiles
Profiles10 records
VICIA subsidiaries and ownership
Company hierarchySubsidiaries2 records
VICIA funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
VICIA M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about VICIA
What does VICIA do?
Vicia is a vegetable-forward, farm-driven fine dining restaurant in St. Louis, Missouri, serving dinner Tuesday through Saturday from a dining room with a wood-fired hearth and edible garden. The core offering centers on a seasonal à la carte menu, the three-course "Let Us Cook For You" family-style chef-curated experience ($85/person), and the Chef's Grill Table semi-private experience for 8–14 guests ($105/person minimum). Supporting offerings include private event hosting, offsite catering, the Wine & Spirits School educational tasting series, and gift cards.
Is VICIA a public or private company?
VICIA is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was VICIA founded?
VICIA was founded in 2017. It employs 1 to 10 people.
Where is VICIA based?
VICIA is headquartered in St. Louis, United States, in the North America region.
How does VICIA make money?
Five revenue lines are on record. Dine-In Restaurant Service is the primary driver. The others are private Events & Catering, retail & Take-Home Products, ticketed Events & Educational Programs and beverage Service.
Who are VICIA's main competitors?
Eleven Madison Park is listed as a broad incumbent. Direct peers are Noma, Single Thread, Cosme, Frasca Food and Wine, Blue Hill at Stone Barns, Tertulia, Lyla Lila and Sqirl. Olio / Elaia is listed as a regional player.
Does VICIA have an API?
No public API is recorded for VICIA.
What industry is VICIA in?
VICIA's product category is Fine Dining Restaurant Services. Its primary akta.pro industry code is THAFACAF, Farm-to-Table & Contemporary American Restaurants, with a secondary code of THAFACAG, Chef’s Table & Tasting Menu Restaurants. Its NAICS code is 722511 and its SIC code is 5810.