Little Village / Baton Rouge, LA
braided Italian sesame loaf, baked fresh to order, brushed with virgin olive oil, topped off with a coating of fresh-grated Romano cheese, and served it with a side of our signature olive tapannade.
Fantastic Italian restaurant in downtown Baton Rouge and is actually a re-birth of an old favorite. Ok, for some background, story goes in 1945 Vince Distefano was running a card game and Vince’s wife would make tips cooking for the crowd. The sheriff, who would make unofficial visits to the card games, recommended they move out side the city limits. The family bought a 7 acre fishing camp from the Catholic Church and built a new place where they were “beyond the long arm of the law”. As the games grew, travelers would mistake the building for a restaurant. Vince decided might as well feed the hungry motorist and The Village was born. In 1964 he imported Goffredo Fraccaro from Genovese, Italy and soon after The Village became the standard of fine dinning in the capital city. The new owners had worked for Vince’s son Joey Distefano briefly and are now serving the same recipes that were served to Baton Rougians 50 years ago. My go to meal is the Filet Palermo. A 9oz Prime filet stuffed with seafood dressing topped with sauteed fresh mushrooms, roasted gralic, and smoked gouda. It is an off the menu item but for the people in the know they will still serve it, my favorite. The picture looks messy but it is insane good. Whatever you order must get the Village Bread for an appetizer, braided Italian sesame loaf, baked fresh to order, brushed with virgin olive oil, topped off with a coating of fresh-grated Romano cheese, and served it with a side of our signature olive tapannade. Advice get the full loaf.