downtown lafayette

Stan Jastrzebski / WBAA News

The City of Lafayette is following the lead of its western neighbor by beginning work on a climate change resolution. It’s a drafting process that could take most of 2020 to complete, but then what happens? The same challenges exist in both cities, chief among them: how to enforce something that’s non-binding and (if it’s to have any teeth at all), asks for some slightly audacious things?

This week on WBAA’s Ask The Mayor, a study shows more housing units will be needed in the downtown Lafayette area in the next few years to meet demand—and that both older and younger professionals looking to move there are part of that equation. How does the city create a downtown that appeals to everyone?

In this week's talk with Lafayette Mayor Tony Roswarski, we’ll discuss concerns surrounding road construction and traffic at the Sagamore Parkway and State Road 26 intersection--and how about those decorative lights?

Stan Jastrzebski / WBAA News

The City of Lafayette has begun evicting some residents from low-income housing just south of the city’s downtown.

That’s because those homes are slated to be razed and replaced with new townhomes.

It’s all part of Mayor Tony Roswarski’s strategy to increase population density near downtown – an area that still doesn’t have a grocery store.

But could such a move be made to help the city’s dilapidated north end, which is home to run-down houses and Lafayette’s highest crime rate?

Can Lafayette Support A Farm-To-Table Scene?

Feb 17, 2017
Sarah Fentem / WBAA

Within a month of each other, two downtown Lafayette farm-to-table restaurants have announced they’re closing for good.

But experts and chefs alike warn against making too much of the coincidence.

Restauration, a downtown Lafayette restaurant that opened in 2015, was a dream years in the making for owner and chef Kirsten Serrano.  She and her husband, Paco, already had a steady business running La Scala on the courthouse square, but Kirsten wanted to try something new: A farm-to-tale concept that used only local, whole foods and could cater to people with food allergies.