Villager’s distinct po boys are toasted. Langlinais French Bread, baked in Lafayette, is the foundation for sandwiches that are available full-size or half. Ingredients range from fried shrimp or oysters to sauce-drenched meatballs to the meatless Villager Veggie. When the Roadfood tour ate here, many agreed that the favorite is a pot roast po boy fully dressed with lettuce, tomato, and mayo, dripping with beef juices that sop the good bread. Cheese is an option, but I felt that cheese actually detracts from the direct deliciousness of the pot roast.
Great side dishes. French fries are atypical chunks rather than twigs: lots of crisp exterior around soft insides. Corn nuggets are little deep-fried fritters with a center of sweet, creamy kernels. For dessert, funnel cake fries are squiggles of freshly-fried state-fair Midway food, dusted with powdered sugar.
Although a sign outside says that Villager’s is “Louisiana’s Best-Kept Secret,” the secret has not been kept so well. It is a small restaurant with far fewer seats than customers, so chances are good you will wait for a place at one of the electrical-spool tables. If you’re too impatient for that, you can call ahead and pick up po boys at a drive-up window.