A group photo in a restaurant's kitchen.
From left is Aaron Cummings, WashU’s executive dining and resource chef; Jane Sacro Chatham, chef de cuisine of Vicia; Vice Chancellor of Student Affairs Anna Gonzalez and Chancellor Andrew D. Martin.

For this edition of Good Eats, I’m excited to spotlight one of my absolute favorite restaurants in St. Louis—Vicia. 

The chancellor and I had the pleasure of dining there with Aaron Cummings, WashU’s executive dining and resource chef.

Let’s start with the setting. Tucked into the Central West End at 4260 Forest Park Ave., Vicia is where seasonal, farm-driven cooking meets creative finesse. Since opening in 2017, it’s earned serious national buzz—from the James Beard Foundation to Food & Wine—thanks to a menu that changes constantly based on what’s fresh from Midwest farmers and artisans. Their on-site garden is equally impressive, with everything from herbs and vegetables to winter hardy citrus, apples, and even a mulberry tree! 

A dining table with setting.
Vicia is located in the Central West End at 4260 Forest Park Ave.
A photo of a culinary garden.
Vicia’s on-site garden boasts a variety of culinary plantings including herbs, vegetables, winter hardy citrus, apples, and even a mulberry tree.

Accolades aside, the food speaks for itself. 

We chose the “Let us cook for you” option, where the chefs craft a custom tasting experience. Every dish was a surprise—and every bite, incredible. 

To start, we had Hakurei turnips with garden herb pesto—sweet, crisp, and a standout favorite of the chancellor. Then came Vicia’s signature focaccia, served with creamy Rolling Lawns butter (from nearby Greenville, Ill.) and house made ricotta topped with Aleppo honey, fennel pollen and olive oil. I could’ve eaten a whole thing myself! 

Next up: potato churros with horseradish mousse and dill oil—made with dill straight from their garden. So good. 

A photo of bread and ricotta dip.
Vicia’s signature focaccia, served with creamy Rolling Lawns butter and house made ricotta topped with Aleppo honey, fennel pollen and olive oil
A photo of appetizers.
Potato churros with horseradish mousse and dill oil alongside the Golden Beet Tartare

For seafood, we enjoyed albacore sashimi with pickled onion, smoked tonnato, capers and guajillo chili—fresh, tangy, and melt-in-your-mouth good. One dish that really popped was the mussels on the half shell served with herb butter, pickled shallots, vadouvan spice and focaccia toast. Those were a huge hit and the chancellor was a big fan!

A photo of sashimi.
Albacore sashimi with pickled onion, smoked tonnato, capers and guajillo chili
A photo of mussels on the half shell.
Mussels on the half shell served with herb butter, pickled shallots, vadouvan spice and focaccia toast

And the entrées? Stunning. We had: 

  • Lamb cavatelli with smoked gordal olives, parmesan and breadcrumbs 
  • BBQ pork collar with buttermilk potatoes, green strawberry mostarda, onions and watercress 
  • Buttonwood Farm chicken with ramps, chicken sausage, grilled shiitakes and Banyuls vinaigrette 

The chancellor and I both really loved the pork; it was our favorite!

Lamb cavatelli with smoked gordal olives, parmesan and breadcrumbs
Lamb cavatelli with smoked gordal olives, parmesan and breadcrumbs
BBQ pork collar with buttermilk potatoes, green strawberry mostarda, onions and watercress
BBQ pork collar with buttermilk potatoes, green strawberry mostarda, onions and watercress

We can’t forget dessert—crepe crème brûlée with diplomat crème, berries, caramel and sweet milk ice cream, which was the perfect cap to our delicious meal.  

crepe crème brûlée with diplomat crème, berries, caramel and sweet milk ice cream
Crepe crème brûlée with diplomat crème, berries, caramel and sweet milk ice cream

If you’re looking for elevated, local cuisine in St. Louis, Vicia is it. The food is thoughtful, beautifully presented, and proudly rooted in the region. Make a reservation—you won’t regret it.