In 2019, chef Rashida Holmes, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA's food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location.

Bridgetown Roti's long-awaited restaurant in East Hollywood reflects Holmes’s Caribbean-American culinary vision, with dishes like Mom’s chicken curry roti and oxtail patties. Holmes’s commitment to equity is evident in her approach to employee benefits and tip-sharing, influenced by her experience in the industry. Looking ahead, Holmes and Smith are optimistic about expanding Bridgetown Roti while staying focused on making their first restaurant a success.

After the chef figured the home pop-up concept could work in her favor, given there's no need for a large team of employees or leases. Word spread across Los Angeles of the unique and flavorful dishes coming out of a little house in Boyle Heights. Pre-orders went live, items sold out, and suddenly there was more demand. She received a Discover grant, moved into a commissary kitchen in the Arts District called Crafted Kitchen, and slowly started growing the Bridgetown Roti team.

Bridgetown is entirely family-owned and run, and the food is reminiscent of that very important fact. We proudly represent Caribbean lineage and with our food aim to share the history and culture of such a resilient people.