FIRST, W E E AT TARA AND MICHAEL GALLINA OF VICIA IN ST. LOUIS. by JORIE JACOBI / Photography by ATTILIO D’AGOSTINO
Hometowns often have a way of suctioning their natives back in if they stray too far. Such was the case for chef Michael Gallina, who grew up in the St. Louis suburb of Brentwood. His wife, Tara Gallina, is originally from Boca Raton, Florida, and they met at Blue Hill at Stone Barns, a hybrid farm and restaurant just north of New York City where they both worked. Michael was delving deeper into his craft as a chef, while Tara took on a farming and service apprenticeship. “I never thought I’d even date a coworker—let alone marry one,” says Tara. After much deliberation over the concept, genre of food and location, it was in St. Louis that the duo was able to develop, plan and finally open their own restaurant. They called it Vicia, meaning “vetch,” a restorative crop which farmers plant to enliven soil with vital nutrients. Here, they were able to craft something truly their own.
[ 32 ]
A L I V E
M AG A Z I N E
The interior has the crafted feel of a performance space in which all of its inhabitants are in on what’s supposed to happen at each moment, where the food is prepared like a painting or a song. The restaurant was also recently announced as a semifinalist for the James Beard awards in the Best New Restaurant category. How did you both make your way into this industry? TARA: I went to the University of Central Florida, where
I studied journalism. Soon after, I started working for a payroll software company, basically running the H.R. department. But I just knew I couldn’t sit behind a desk for the rest of my life. I applied to The French Culinary Institute in New York City and lived there for several years working various jobs. Then I accepted an apprenticeship at Blue Hill at Stone Barns. MICHAEL: Neither of us knew this was what we wanted
to do. I went to Webster University and then trans-
