: Vega is a family affair, a husband-wife collaboration between Giuseppe Manna, a native of Rome, and Vega Freeman-Brady of Berkeley. From behind their restaurant's casual façade, the couple delivers solid dishes sure to inspire return visits. A standout starter is the fresh local calamari on a bed of cannellini beans, precision-cooked to that elusive point between al dente and mushy, basking in buttery olive oil. The extra-thin crust pizzas, cracker-crisp at the edges, include a satisfying version with bresaola and arugula. We also suggest the house-made gnocchi in spicy tomato sauce with fatty sausage and a touch of truffle oil. For dessert, try the light buttermilk panna cotta. The restrained wine list focuses on Italian bottles. Kids get half price pizzas on Tuesdays.

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Vega

Vega Restaurant Review

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