Vega

Opened in 2009 by Giuseppe Manna and Vega Freeman-Brady, the restaurant draws on recipes from Manna’s native Rome and his mother’s scratch cooking from Puglia. That background shapes the menu with scratch-made gnocchi and ravioli alongside dishes built around organic ingredients, sustainably raised meats, and sustainably caught fish paired with local extra virgin olive oil. The kitchen also provides gluten-free pizzas and pastas.