Since 2002, Baton Rouge’s Main Street Market has been a pillar of the downtown community, serving as a gathering space and a way for local businesses to gain exposure.
Last year, the market, operated by Big River Economic & Agricultural Development Alliance, underwent a $1.5 million renovation that included new floors, paint, furniture, a 250-gallon grease trap under the parking garage, four restaurants and a coffee shop.
People walk by a wall of photos at the newly renovated Main Street Market on Saturday, December 6, 2025.
Main Street Market is a gateway to the Red Stick Farmers Market, as each restaurant in the facility uses ingredients from local farmers and producers that participate in the alliance’s weekly farmers markets.
“The mission of BREADA is about three things,” said executive director Darlene Rowland. “That’s supporting small farmers, increasing food access and building community. So everything we do with River and Roots and all of Main Street is really trying to touch on those three mission initiatives.”
Main Street Market customers can access free parking inside of the parking garage if they scan the QR codes inside of Main Street Market, which is open 7 a.m. to 2 p.m. Monday through Saturday at 501 Main St., Baton Rouge.
Barista Stephany Johnson adds milk to a drink during the morning rush at River & Roots coffee at the newly renovated Main Street Market on Saturday, December 6, 2025.
River and Roots Market
River and Roots, an alliance-operated coffee shop and market, uses and sells local ingredients seen at the farmer’s market, Rowland said.
Right beside the ordering counter is the farm fresh fridge, stocked with produce from the farmer’s market so that people can have access to the market all week long. Shelf stable items are included in the mix such as local honey, jams, jellies and pickles.
“All of the milk served in your latte or cappuccino is from our local dairy farmer, Feliciana’s Best Creamery,” Rowland said. “They are one of our vendors at the Red Stick Farmer’s Market on Saturdays, right outside the main doors there.”
The menu includes espresso drinks, specialty drinks, teas, drip coffee, cold brew and Mexican hot chocolate. There are also seasonal green teas depending on what’s in season like the “Blueberry Hills,” a green tea that uses a syrup made from local blueberries.
A plate of rotisserie chicken, cauliflower rice, roasted Cajun potatoes and sautéed vegetables along with a salmon plate from Vivian’s Rotisserie and Grill in Main Street Market on Wednesday, June 24, 2026. Staff photos by Javier Gallegos
Vivian’s Rotisserie & Grill
Deidre Brown, also known as Chef Victory, operates and owns Vivian’s, which Brown opened in honor of her grandmother who used to work at the longtime Poor Boy Lloyd’s downtown.
“I was paying homage to her,” she said. “For hard work she put into downtown for many years.”
All of the food is cooked from scratch, and about half of the menu is registered with Eat Fit, a health program by Ochsner that partners with local eateries to identify healthy menu items.
Deidre Brown, AKA Chef Victory, garnishes a piece of salmon before serving at Vivian’s Rotisserie and Grill in Main Street Market on Wednesday, June 24, 2026. Staff photos by Javier Gallegos
There are also vegan and vegetarian options like the fresh greens with collards, turnips, mustards and kale. Though there’s no meat in it, there’s still a lot of flavor, Brown said.
“We’re trying to lean toward more of a healthy lifestyle and help people that want to eat healthy,” she said. “Give them some good, healthy flavor for options.”
One of the popular items is the salmon bowl (also a shrimp option), served over cauliflower rice, carrots and teriyaki sauce. There’s also the Creole stuffed portobello with quinoa, spinach, onion, garlic and sun-dried tomatoes, thyme, Creole spice and balsamic glaze.
Creole Creations
In 2018, owner Chisolu Isiadinso started Creole Creations, a family-owned business. Today, Creole Creations operates a stall inside of Death Valley and a food truck.
“We come from a cooking family where our goal is to offer Louisiana food for the soul,” Isiadinso said.
At Main Street Market, the menu is stocked with Louisiana staples and comfort foods. Daily specials include red beans and rice on Mondays, baked chicken and candied yams on Tuesdays, seafood pasta on Wednesdays and étouffée on Thursdays.
Also on Thursdays is a new item: crawfish étouffée fries called “Crawfete Fries.”
Everything at Creole Creations is made from scratch, Isiadinso said
“We don’t have any shortcuts. Nothing is from the can. Even the watermelon pineapple lemonade I make. I juice all the fruits, and there are no artificials and additives,” she said.
The boudin balls are a big seller so far, she said, and her personal favorite item on the menu is the shrimp po-boy.
Sapor Indian Fusion
Sapor serves spiced Indian fare with both breakfast and lunch options.
The menu has rotating items like breakfast wraps and masala omelets. For lunch, there are bowls and plates featuring Indian cuisine like butter chicken, chili chicken and chicken korma. Each plate or bowl is also served with naan and rice.
The Cozy Griddle
Though the original Cozy Griddle location is at 11445 Coursey Blvd. in Baton Rouge, the restaurant now occupies a space in the market downtown.
Mother Kennedy Sans, baby Peter, father Luke, Carlee Foster, left to right, eat breakfast with Mariah Landry and her baby Andrew, bottom left, at the newly renovated Main Street Market on Saturday, December 6, 2025.
At Main Street Market, the menu features a variety of breakfast options: customizable egg and cheese handhelds, biscuits and gravy, chicken and waffles and a bayou brunch bowl with shrimp and grits.
Owner Tarick Johnson’s goal is to provide high-quality food and service and incorporate the local community.
“We do get some things from the farmer’s market as far as fresh ingredients, so we try to support the local economy,” Johnson said.
The Cozy Griddle also serves three to four rotating lunch items every day. Included in the rotation are stuffed chicken breasts with green beans, spaghetti and meat sauce, grilled pork chop, blackened shrimp pasta and more.
A popular menu item is the griddle stacks.
“Our griddle stacks are so amazing,” Johnson said. “They’re so good. Fluffy, big and buttery.”
