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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