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Veni Vidi Vici Restaurant Review: When fire destroyed Veni Vidi Vici’s famed rotisserie and it could not be replaced, chef Jamie Adams, who lived in Italy for five years to hone his skills and refine his knowledge of authentic Italian food, revamped the menu entirely. Piatti piccoli (small plates) make fine companions for 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. Two large meatballs and a salad would do nicely for the midday meal. Pastas include roasted duck and mushroom ragù on pappardelle or butternut squash-stuffed tortelli. We're also fond of the lasagna, a large plate of free-form richness that satisfies for a meal. Both lunch and dinner offer myriad fish dishes that have become major secondi. While all are tempting, the branzino is the star. Consider, too, 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 constantly changing collection usually presents many values, and one may bring a bottle and pay a $15 corkage fee. As there currently is no rosato on hand, that's an appropriate solution.