Oysters. Prepared to be great. Goodenough to become legendary.See Our Menu
Saturday & Sunday.
Refined. Relaxed. Delicious.
Fall of Rum
Eldorado Rum 12 year, St. Elizabeth Allspice Dram, Ginger Syrup with Lemon.Sip & Savor
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Speaking of chef-driven restaurants: I wish there were more like Jason Goodenough’s Carrollton Market. I left the restaurant off the Critic’s Picks after being served cold fried oysters there last summer. Two more recent meals, one in December and another earlier this month, were something else. They reminded me why I liked the place so. . . Continue Reading >>>
May 17, 2016
Start with what’s already familiar, accessible and perhaps even beloved, shift the lens for a more customized interpretation, then harness the quickening excitement that results.That’s been chef Jason Goodenough’s approach to Southern flavors at this consistently impressive Riverbend bistro. Roasted black drum is plated with savory, garlicky bread pudding, Creole cream cheese gives cavatelli pasta. . . Continue Reading >>>
April 12, 2016
Carrollton Market’s Chef Jason Goodenough has been buying grits from Bonnecaze Farms in Baton Rouge for years. “I was looking into doing a corn pancake, and they told me they would give me the byproduct from their stone-ground grits,” says Goodenough. “It’s essentially just too small to be a grit and falls through the hopper.”. . . Continue Reading >>>
March 4, 2016