Bridgetown Roti filters Bajan flavors through an L.A. lens | Off Menu

[@roentgen822]

This channel is very criminally underrated. Off menu always finds really good spots and Lucas is great at interviewing and has insightful questions.

[@danielgray8504]

I wholeheartedly agree. I can’t understand how they’re not getting more views. Maybe it’s an advertising issue?

[@Woozlewuzzleable]

Lucas is back!

[@cphoover11]

He is the best host!

[@benb405]

Returning to this video after a couple years. Lukas, the stories you're able to capture and your earnest interest in the people and cultures you engage with put you head and shoulders above most food journalists in the business. I keep coming back to your stuff as a shining example of how food journalism should be done. I don't care what kind of views you're attracting, or whatever medium you publish in, but I'm going to be following your content till the day you retire. Thank you for your work.

[@KimJayViet]

So loving the exploring what it's like to be a refugee and finding one's place in the diaspora. I am looking forward to finding the Holmes' restaurant when I am fully vaccinated.

[@uttermil]

This pair of chefs so beautifully articulates more than just the food industry during the pandemic. They put words to what has happened to culture during this unusual time. I wish I could meet them. Thanks for this amazing view into some of the rest of the world!

[@KissFromTheWorld]

"I love Caribbean food. It's a great melting pot of so many cultures including the Native Americans." Bridgetown Roti: made with joy :-) Cheers, Domenico.

[@christopherjyu]

This was everything i love about food. A great look into the complexities about what makes a dish great, wonderful insight on the story of the dish and the culture, as well as a prominent discussion on food culture in society. Thank you Off Menu!

[@sarahr7890]

They're lovely. I hope they find even more success :) Great work, Lucas.

[@kathyerickson9402]

Keep 'em coming! The roti looks fabulous and I love the story behind the business. (And, yes...your hair is very long...not a bad thing.)

[@csorange]

One of my favorite segments! Off menu!

[@beedalton8828]

So glad to have you back Lucas!!

[@ereal4850]

Hey Lucas! 👏🏼 good piece!

[@Mauisnake]

Love these vids

[@shernellewhittington9829]

Yesssssss love 💕 seeing my bajan folks bring bajan cusine to USA 💯 percent bajan here

[@brandofhero]

This woman is right about the old business models.

[@stellastai7101]

Are there going to be more episodes in 2022?

[@woolfel]

the cost disparity is systematic issue with certain cultures being help higher. The same is true of chinese and korean restaurants. People are willing to pay for sushi, but most other asian cuisines people are brain washed. Same is true of most other cuisines that aren't french or Italian. French cuisine is good, but there's so much more out there. African cuisines like ethopian is awesome, yet so few people think of it.

[@nilobeebee]

What's up with Lucas? Is he still alive? This is 3 years ago and his own IG is untouched since 2022.

[@sarahlong7428]

Never apologize for the length of those beautiful locks.

[@amritahaldar2487]

Lucas love your long hair

[@TdotSoul]

I'm always looking for value for money when it comes to food, and portion sizes has nothing to do with it.

[@Tang0Fox1]

This is good and i enjoy that Barbados and Caribbean cuisine is being pushed but that equity pay? WOW!. All jobs aren't the same. The contract is negotiated. Paying everyone the same is not sensible and closes market forces.