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Villa-O Restaurant Review: Villa-O has an open floor plan with shiny mahogany, serene blue hues and nautical prints to create a veil of vacation, but it seems to have lost its luster since opening back in 2007. A cheese plate comes heaped with roughly cut chunks of cheese; a bread basket bears focaccia that's unfortunately stone cold. Order carefully, however, and you can certainly put together a good enough meal, especially on Monday nights when the full menu is discounted by half. Best bets include the "breadless" chicken Parmesan served over tender zucchini and squash "noodles" or the juicy, well-cooked veal chop atop roasted potatoes. Pies from a wood-burning oven are serviceable, too, but skip the lackluster desserts in favor of another glass of wine or the signature frozen Sfuzzi cocktail made with white peach nectar and Prosecco.