If I lived in New Orleans, though, I’d be at the restaurant Carrollton Market every week. Another New York import in a way—the chef/owner Jason Goodenough, named by New Orleans Magazine as Chef of the Year last year, is originally from New York’s Upper East Side but is a longtime resident here who learned the basics working in. . . Continue Reading >>>

On Valentine’s Day, Wednesday February 14th, Chef Jason and his team will be travelling to Leland, Mississippi to pop-up Carrollton Market at the former Vince’s Restaurant.  Instead of offering a totally fixed, banquet-style menu, Chef Jason wanted to create more of a restaurant-type environment for our guests.  For that reason, we will be offering a limited. . . Continue Reading >>>

Last week, when I’d had enough of faucets gurgling against the freeze and the depressing sight of plants shriveled by it, I decided to have dinner by the fire. It was not a traditional hearth I found, but it turned out to be as warming as one. It also gave a sense of satisfaction that. . . Continue Reading >>>

Carrollton Market initially opened as a contemporary bistro that leaned heavily on southern influence. Since then it has matured, unfolding almost organically as Goodenough widened the spectrum to encompass a broad range of perspective, including French, Italian and Japanese. But he still deftly manages to link dishes to home. A case in point is the. . . Continue Reading >>>

Each December Brett Anderson, the esteemed restaurant critic for the Times-Picayune, chooses a list of ten restaurants that he thinks are New Orleans’ finest.  Brett says “The list is exclusive by design, literally and figuratively. It includes only restaurants that meet the expectations of fine-dining restaurants in terms of ambition, food quality and service.”  This. . . Continue Reading >>>

Carrollton Market Chef Jason Goodenough lent his name to the oyster creation that is certain to be widely imitated and is already destined to become a classic. He serves his Oysters Goodenough at his cozy Riverbend bistro, Carrollton Market. The oysters are flash fried then placed back on their half shells atop a base of. . . Continue Reading >>>