Vega is a neighborhood pizzeria on Cortland Avenue, opened in 2009 by husband-and-wife team Giuseppe Manna and Vega Freeman-Brady. The recipes come from Giuseppe's native Rome, with dishes inspired by his mother's cooking from Puglia, where she made everything from scratch — pasta, gnocchi, ravioli included. The kitchen uses organic ingredients, sustainably raised meats and sustainably caught fish, and offers gluten-free versions of its pizzas and pastas.
The menu runs through baked rigatoni, gnocchi boscaiola with sausage and white truffle oil, and pizzas made with homemade tomato sauce, including a mushroom-topped pizza al funghi. Grilled calamari and other starters are there for a break from the pasta and pizza. The dining room is small and dimly lit, with a heated front patio that leans into its Roman sidewalk-cafe feel on warmer nights.
Vega serves both indoor and outdoor dining in Bernal Heights, alongside take-out and delivery, and is open daily for brunch and lunch.
The menu runs through baked rigatoni, gnocchi boscaiola with sausage and white truffle oil, and pizzas made with homemade tomato sauce, including a mushroom-topped pizza al funghi. Grilled calamari and other starters are there for a break from the pasta and pizza. The dining room is small and dimly lit, with a heated front patio that leans into its Roman sidewalk-cafe feel on warmer nights.
Vega serves both indoor and outdoor dining in Bernal Heights, alongside take-out and delivery, and is open daily for brunch and lunch.