It takes a ‘Village’

The Little Village is one of those true neighborhood places, where regular customers return every week, have the table numbers and the menu memorized, and can greet the staff by name. And one thing they always return for are the Little Village’s famous cannelloni and manicotti dishes. According to general manager Wanda Calkins, some customers find them so addictive that they call ahead to make sure they’re on-hand. The unique tubular pasta used in both recipes is made from scratch, and is so light that it’s nearly a crepe. The seafood cannelloni is stuffed full of shrimp, crabmeat and crawfish, all rolled up with white sauce and baked, then topped with a fresh rosa sauce. Their manicotti uses 100% sirloin,  ground in-house to a fine paté consistency, with onions, bell peppers and fresh Italian seasonings. The addition of anise liqueur lends it the unusual flavor that keeps customers coming back time and time again. The process to make both dishes properly takes hours, says Calkins, but the result is more than worth the labor. This welcoming downtown nook has an additional location on Airline that’s just as cozy as their original spot, so make room on your schedule to visit the Little Village this month. (Photo courtesy David Gallent)