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Vincenzo's Italian Restaurant Restaurant Review: Proprietor Vincenzo Gabriele warmly welcomes guests in the art-lined dining room while his brother, Agostino, heads up the kitchen. Tradition is honored in a long list of veal dishes including veal saltimbocca, veal medallions stuffed with Gouda and pancetta, and the house creation, Vitello Gabriele, served with caper-scented white wine sauce and thin slices of mushroom, honeydew melon and cantaloupe. Pasta is found on the starter menu in the ricotta-stuffed tortellini with a Parmigiano-pea-prosciutto sauce and among the entrées with spaghetti composed with lobster tail, shrimp and sun-dried tomatoes. The chef’s popular crêpe Agostino is found on both the lunch and dinner menus; it’s listed under "antipasti," but the rich blend of ground beef, chicken and veal wrapped in a crêpe and baked in marinara and béchamel sauces may very well completely satisfy your hunger. Or it may be just right before enjoying one of the dessert soufflés. The wine list includes many Super Tuscans as well as well-chosen international labels. If you are headed to one of the nearby downtown performing arts venues, be aware of the three-course theatre menu served nightly from 5 p.m.-6:30 p.m.