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Venezia Restaurant Review: If your parents had dinner at Venezia 25 years ago, the well-kept but nondescript interior would probably have looked exactly the same as it does today. Tables are set a bit too close to each other. Bright lighting and little else adorn the square dining room, and that’s just fine, because the food speaks for itself. You may wait for a table any time you show up, but the bar is a comfortable spot for a frosty brew. Food-wise, the Sicilian-style tomato sauce approaches purple in its cooked-down richness, and the fettuccine al’ Alfredo takes on gargantuan proportions. Traditional-style thin-crust cheesy pizzas loaded with fennel-flecked sausage or fried eggplant are the house specialty, while a culinary artifact such as “brociolone” translates as a stuffed and rolled veal breast loaded with seasoned bread crumbs and drenched in tomato sauce. Cream sauces cascade from the house specialties, the most formidable of which is a slab of fried eggplant covered with shrimp, crab meat and crawfish. Don’t expect an elaborate wine list. Desserts are pretty run-of-the-mill, but the locally beloved Angelo Brocato's Ice Cream & Confectionery is right next door.