Calabro featured dozens of menu items, many of which are still carried today, even though Shivey says he might not necessarily care for some of them.  He says many of the Villa's patrons have been eating with them for 40 years, long before he took over in 1978, and they want their Villa specialties just like Calabro used to make them.  But they've added some additional items like Shrimp Parmesan and Calzones... and apparently additional pepperoni to their pizzas.  The layers of meat overlap and Shivey says he simply can't pile on any more slices.

As I said in the "Pam's Picks" segment on the Villa - I wasn't particularly a fan of the red sauce - but again, as Shivey mentioned, he can't change the sauce because it's an original, "Just the way the old man made it," he says.  And there are surely plenty enough fans of that red sauce to overrule any of my objections.  So I yield the floor to them.  But I am truly a fan of the Alfredo sauce - I had a shrimp (the shrimp some of the largest I've had on pasta) and artichoke dish that was amazing.  And  was quite impressed with their bread-operation, even though it doesn't agree with our waistlines.   Shivey says they go through 10, 50-pound bags of flour per week.  That's some serious bread-making!  And if you ever wondered about the cheese that tops the Villa Salad, it's mozzarella which Shivey says they run through a meat grinder to get the unique look.  Their house-made minestrone, with 5 kinds of beans, is quite tasty. 

Shivey regularly runs specials; on one of my visits I tried the baked Wahoo (in the Mackerel family) , a salt-water fish that reminds me of Cod - it was actually pretty good, not "fishy-tasting" at all.   The restaurant also features items like Chicken Livers in Mushroom Sauce and Eggplant Lasagna. 

On the dessert menu, they offer Tiramisu which they buy in New Jersey, but Shivey boasts it's some of the best he's been able to find.  But they make everything else from Italian Cream Cake to Boston Cream Pie.  The Italian Cream Cake was my favorite. 

With the newest location in Rock Creek Square, on Markham (they've been through a couple of moves since the University location), there is ample parking.  I love the red and white checkered table cloths and Chianti bottle decor. 

Shivey prides the Villa on its food, quality and service (many staff members have been with him a number of  years).  What I was particularly impressed with, as I have been with a few other establishments in town - the kitchen/food handling practices - they've got one of the cleanest kitchens I've visited.  That alone is worth bonus points.   BTW, they also offer a lunch menu. 

The Villa's  hours of operation: Lunch:  Monday - Saturday 11 am - 4 pm.  Dinner:  Monday - Thursday 4 - 9 pm; Friday - Saturday 4 - 10 pm.   Closed Sunday's with the exception of Mother's Day Brunch.  Happy Hour until 6 pm.  In my opinion,  The Villa is great for families, but you can enjoy a romantic dining experience in one of the out-of-the-way nooks.  The restaurant also features al fresco/patio dining.    Inexpensive to Moderate.  Take-out available for a 25-cent charge.  For your convenience, the phone number is (501) 219-2244  Address:  Rock Creek Square 12111 W. Markham,   Little Rock

Credit Cards Accepted

Website:  www.thevillaitalian.net