Restaurant Calla, a relative newcomer to the Lake Charles restaurant scene, has already earned high ratings from locals and visitors alike filling the inviting open style dining area to capacity on weekends. And here is why: heading up the kitchen is Chef David Sorrells formerly of the French Laundry.
A modern yet comfortable space, Calla offers up Louisiana style tapas, innovative Louisiana fare and beautiful desserts. One of the highlights here are the Blue Crab Beignets. Using local and sustainable products is part of chef’s philosophy without being pretentious. Go to the web site for the latest menu offerings. Looks like chef is serving grilled pork belly over cream polenta with pickled onions right now. Menus change seasonally as to what is fresh . Image: Restaurant Calla