Cuisine:

• Italian
• Others

Veni Vidi Vici Description:
On an open wood-fired rotisserie, roasting meat produces aromas that entice like a siren's call. Longtime chef Jamie Adams, an Atlanta native, spent a lot of time cooking in Italy and knows what the real deal is. The piatti piccoli (small plates) could include tiny meatballs or shrimp. Thinly sliced cured meats, including a tangy, peppery speck, prosciutto and cheeses make a great shared opener. Pasta dishes are impressive, with less costly appetizer portions that we find sufficient for light entrées. We suggest the spinach-flecked gnocchi sauced with pungent Gorgonzola cream, the light-as-a-sigh tortelli with fresh peas, and the bowties (farfalle) with duck. For a main dish, opt for the suckling pig fresh from that spit, and served in all its glorious rusticity with simple cabbage for adornment. Or perhaps the huge and tender flattened veal chop---a take on veal Parmesan---with tomato sauce and melted mozzarella cheese; its size makes it sharable. Tender beef short ribs on soft polenta constitute true classic Italian fare. Desserts are well crafted if fairly standard, although we wonder why they offer crème brûlée (a rather goofy one at that), and we protest the loss of panna cotta. The all-Italian wine list provides some very good choices by the glass, actually a quartino serving, as well as some first-rate large format bottles. The La Planeta Segreta Bianco is a fine choice with that pea-dressed tortelli.


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