Vesta serves up Italian breads, pizzas, subs

The Bianca a la Romana pizza from Vesta, made with caramelized onions, bacon, and ricotta and mozzarella cheeses.

As one of Spruill Avenue’s newest restaurants, Vesta dresses out the place with Italian-American fare.

Most recently, the establishment was occupied by a restaurant called Giovanni’s Pizza, which passers-by may remember for its Rosie the Riveter mural. The painting showed Rosie rolling up her sleeve with one hand and gripping a slice of pizza with her other.

Now it’s gone, painted over in favor of Vesta’s signage.

The place is a tad worn. The flooring, furniture and fixtures show signs of weathering.

But Vesta still holds an honest pedigree, found in its house-made Italian breads, sandwiches and limited selection of specialty pizzas ($10.95 for 12-inch; $14.95 for 16-inch).

Like the Bianca a la Romana, a buttery white pizza with caramelized onions, bacon, and ricotta and mozzarella cheeses, and a bit of garlic and thyme seasoning. The Margherita is fitted with plum tomatoes, mozzarella and Romano cheeses, basil, garlic and extra virgin olive oil. These are thin slices, light and airy on the bottom and bubbly on top.

Vesta also cooks up a BBQ pizza made with roasted pork, mozzarella cheese and red onions, drizzled with a sweet barbecue sauce, along with pesto and buffalo chicken versions.

Slices also are served at $2.50 each. The pizza toppings vary depending on availability, with the bar displaying the day’s choices.

The sandwich choices likewise are limited.

Choose from chicken parmesan ($6.95); a vegetarian with zucchini and mushrooms, gorgonzola cheese and balsamic dressing; and a yummy marinara meatball sub ($6.95) on toasted bread.

Plus, for dessert, there’s Sicilian bread pudding ($4.95) made with date fruits and Zesta’s homemade bread, and zeppoli ($4.95), a fried dough Italian pastry sprinkled with powdered sugar.