The dining room at Little Village Bistro. Gordon Chibroski/Staff photographer

Hearty sausage minestrone is made without pasta. Gordon Chibroski/Staff photographer

Maine crab cakes with remoulade. Gordon Chibroski/Staff photographer

The chef flavors the ricotta he makes for his cannoli with white balsamic vinegar. Gordon Chibroski/Staff photographer

A cozy corner of the dining area. Gordon Chibroski/Staff photographer