Rashida Holmes is one of the most talked-about chefs in LA right now. She hails from Bridgetown, Barbados, and made her way to LA via Pittsburgh seven years ago. Holmes has spent time in notable kitchens such as Ray’s and Starks Bar, Terrine, Rustic Canyon, and Botanica. She recently went on her own and opened Bridgetown Roti.
The pandemic caused many restaurants to close. Owners that could adapt to a take-out-only business did so but had to develop a menu that was take-out friendly. Owners with prominent footprints completely shut down, causing chefs to become suddenly unemployed. Holmes relied on survival instincts and worked with her wife to create the Bridgetown Roti pop-up in front of their home.
Due to a grant she obtained, Holmes was able to secure space at Crafted Kitchen, an incubator-style shared-use commercial kitchen located in the Arts District of LA steps away from Yess Aquatic and Guerilla Tacos. With that space, she was able to use a commercial kitchen and begin expanding her business.
Their featured item is roti, and the recipes combine her creations with family recipes. An example of this is “Mom’s Curry Chicken” ($15). Holmes also pays tribute to “Aunt Vie” with her Cod Fish Cakes with Garlic Aioli and Chives($8). In addition to roti, she also makes Bajan patties such as Green Curry Shrimp ($8) and Potato and Curry Braised Oxtails ($8).
Toasting flatbread results in a crisp and flakey exterior. Holmes layers flavorful meat, potatoes, turmeric spiced red and green cabbage, cilantro, and scallions. The result of this layered effect is an explosion of flavors in each bite. While the curry chicken is tasty, I thought the goat roti to be moist, tender, and beef-like and was my clear favorite.
I think the name Sweet and Spicy Plantains overstates this item as the plantains weren’t that sweet, and certainly not spicy. They are prepared with a mild caramel-colored sauce and look like the sweet caramelized Cuban type. Instead, they were slightly sweet with a mild tanginess. Instead of being soft like the Cuban type, they were somewhat firm in texture.
I was looking forward to paring their roti with rice and pigeon peas. Unfortunately, they could not prepare pigeon peas that day and offered to refund or substitute. I went for a substitute, and they generously gave me two side dishes Grilled Bok Choy w/ Coconut Chutney and Jerk Cucumber Salad. The char flavor on the bok choy nicely pairs with the coconut chutney sauce.
Holmes uses quality ingredients and pays attention to sustainability. She sources produce from local farmers markets. Goat is one of the roti options because it is more sustainable than beef. Further, she sources her goat from Jimenez Family Farms, a small-scale family farm located in the Santa Ynez Valley utilizing “beyond organic” and sustainable farming practices.
Finally, they have a “home” each Sunday at Smorgasburg LA. Unlike the closed-door experience I encountered at their Crafted Kitchen location, you can talk to them and watch their operations. If you like Caribbean flavors, I strongly recommend you try them. Check their Instagram channel for the latest.
Bridgetown Roti, 672 S Santa Fe Ave, Los Angeles, CA 90021; 747.221.9026
bridgetownroti.com
IG: instagram.com/bridgetownroti/