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Bravo Restaurant Review: Bravo attempts to pass itself off as an original, standalone Italian eatery, but can't disguise its chain restaurant roots. Still, it holds its own in New Orleans, in a town with plenty of traditional Creole/Italian establishments. Almost evoking a Florentine villa, the neo-baroque, stone-like exterior continues the theme inside with classical fluted columns and pediments rising toward the lofty ceiling. We recommend the fresh fish from the wood-fired grill. The daily special will likely be a veal scallop or chicken in a buttery sauce with good vegetables, escorted by a basket of herbed flatbreads. The kitchen blazes no trails and, although the occasional offbeat dish shows up, the fare is predictable, although tasty. Among the coffees is a worthy mochaccino with Italian chocolate; it goes nicely with the mocha crunch gelato for dessert. The wine list is a welcome surprise at a restaurant of this size and modest culinary ambition, with a selection of reasonably priced, very drinkable California and Italian labels.