The Little Village - Downtown - Baton Rouge (LA)

4 /5 Ian Bradley: Interesting experience, I used to work at the other location and ate "Veal Marsala" plenty of times. I have never seen one look like this purple sludge I had the other day. It didnt taste bad, it was just reduced with too much extra wine, my experience is that marsala reduced is usually somewhat brown or caramel colored, this has the color of some other type of wine. Aside from that, the fish was excellent, the bread was divine, salads were fresh, and the wine was fine. It seems like when I have beef-related dishes here, I run into strange occurrences.

5 /5 Scott Fuchs: We went with a sizable party and had the absolute best service! Our server was a sweetheart and funny. The food was incredible! I had the veal piccata and we shared a delicious tiramisu for dessert. The bread, simply cannot be beat! And be sure and treat yourself with an espresso martini! This is the place to go for a romantic dinner or to celebrate an occasion, just like we celebrated our buddies retirement. Cheers Little Village, Downtown Baton Rouge! We love you and we will be back!

4 /5 Ramsey Hammad: Great restaurant in the heart of Baton Rouge. To start with the positives, I must say that the food here was absolutely delicious. Amazing! Definitely a great place to get a meal here in Baton Rouge. The areas of improvement…. The food portions are quite tiny for what you pay for. I ordered the Fettuccine Alfredo with shrimp. It is $36. $12 more than the Fettuccine Alfredo with Chicken option. To my dismay, I was very disappointed that it only came with 4 shrimp. (The shrimp was delicious by the way). But it was just 4 little blackened shrimp. Very disappointing. I also ordered the seafood stuffed mushrooms. Absolutely delicious but once again, for $15, I would have expected more than 3 of them. Lastly, the waitstaff was decent. Not great, not horrible. When I expressed my concern with the meager food portions, his response was fairly nonchalant. I would have liked to him to try harder than to shrug it off to inflation.

5 /5 kathy metke: We stopped by with our family while in town. Atmosphere is quaint and nostalgic. Our server was attentive. The food was homemade and delicious. Portions were generous and could be shared between 2 people. Chicken Tenders w fries and Mac and Cheese were offered for the kids. Highly recommend this restaurant.

3 /5 Robert R: Profoundly average. Two colleagues and I ventured into this place on the recommendation of a local, and while its fine as restaurants go, there was very little that stood out with respect to food taste and quality. We maintained the essentials with spaghetti and sausage, spaghetti and meatballs, and lasagna. Figuring that if they got these right, then, we could come back another night and enjoy some other things. Ill let you guess what happens next. The sauce on the spaghetti dishes was a preternatural red, almost candy apple, so theres very little doubt they spent more time opening #10 cans than they did actually putting together a good sauce from raw tomatoes. My colleagues reported that the spaghetti was good, and they finished their meals, but really for twenty dollars, they should have had twice the amount of pasta, as the dish was swimming in sauce. Some folks like that, but for me, the value was not there. The bread which came highly recommended with a side of roasted garlic was tasty, but at sixteen dollars for a full loaf, and another 4.50 for a measly single bulb of garlic, thats a twenty dollar loaf of bread thats worth about three dollars and fifty cents. Side note: if you want red sauce with the bread, you get less than a cup for another four dollars and fifty cents. Thats nervy. The side salads were fine, I find the lack of ranch disturbing, however. Finally on to the lasagna. Dont bother. There was very little flavor, it was served almost cold, and there was so much sausage... Or whatever meat they used... That I, as a big giant carnivore, did not want to finish. I could have. I did not want to. The lasagna needs about half the meat, twice the pasta, a bechamel between the pasta sheets, and some layers of ricotta as well. Ironically it needed some more sauce. The lone bright spot was our server Gracie. A sprite of a thing, she was cheerful, fun and helpful. Made sure we always had fresh drinks and although with a little slow in ordering the entrees, always checked on us as we went through the meal. This place was most likely good once, if I were taking bets I would say that time has passed. Were I to save this restaurant, i would start by reimagining all of the recipes from scratch. They may say they do that now, but either they do not, or their chef is awful. If you have a favorite here, please enjoy it. If youre coming in from out of town, and have had truly good italian food, you can go ahead keep on driving.