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Veni Vidi Vici Restaurant Review: Originally the work of the late doyenne of the Italian kitchen, Marcella Hazan, Veni Vidi Vici has long been under the governance of Atlanta native chef Jamie Adams. Adams lived in Italy for five years, honing his skills and refining his knowledge of authentic Italian food. A fire destroyed the famed rotisserie, and as it could not be replaced, Adams revamped the menu entirely. The piatti piccoli (small plates) still make fine companions with a glass of wine or a cocktail. We like the crisp calamari (with tentacles for the purist), part of the fritto misto or accompanying a salad at lunch. A small plate of two large mixed-meat meatballs and a salad would do nicely for the midday meal. Roasted duck and mushroom ragù on pappardelle or butternut squash-stuffed tortelli make fine additions to the pastas. The new menu at both lunch and dinner offers a raft of fish dishes that have become major secondi. While all are tempting, the branzino is the star. Consider as well the simple house-made salt cod with tomato and tiny capers. Left standing from the former menu is the pounded veal chop Parmigiana, a huge bone-in portion that literally hangs over the sides of the plate. Among the well-crafted desserts is a classic tiramisu. The almost all-Italian wine list provides good choices by the glass or quartino. While many are quite expensive, the Demarie Nebbiolo from the Langhe is a value at $29, and does well with many of the pastas.