La Pergola

Stepping into La Pergola is like traveling to the Italian countryside. With white-washed walls, a wood-beamed ceiling, colorful crockery, blue-and-white table linens, and exquisite flowers all snuggled into an intimate space, you might mistakenly think you've been transported from a rather mundane strip of Ventura Boulevard into a breezy Italian vacation. It's no wonder that Valley locals as well as visitors from over the hill all trek to bask in the warmth of this restaurant's dècor-and, of course, its food.

You can't get much fresher than La Pergola. Owner and chef Tinadaro Pettignano grows his own vegetables, fruits, herbs, and spices in a 6,000 square-foot organic garden (proudly labeled "Tino's Garden") right around the corner from his restaurant. There's even a full-time gardener who harvests the produce each day. With freshness like that, it's easy to understand why La Pergola's menu bursts with vegetarian dishes like Ravioli del Giardino (Tino's Garden Raviloi) stuffed with zucchini flowers, butternut squash, white eggplant and bell peppers, and Capelli D'Angelo Primavera with fresh vegetables, extra virgin olive oil, and garlic. There are also plenty of traditional Italian favorites, including Veal Parmigiana, Mozzarella Marinara, and Bruschetta as well as extensive wine and cocktail choices. Naturally, all La Pergola's desserts are homemade, so you might want to save some room up front for a tartufo, cannoli, or spumone at the end.

If you're interested in the bright Italian crockery (plates, vases, urns) that decorate the restaurant's walls, check out the shop next door where chef Pettignano offers a variety for sale, imported directly from his brother in Italy. -- Sue Alexander