Kala, the neighborhood bistro opened just over two weeks ago headed up by the dynamic partnership between Juan Carlos and Maria Gonzalez and Chef Manuel and Andrea Romero. The completely renovated space provides an intimate dining experience serving sophisticated comfort food using local and regional ingredients.
Chef Romero, who is also the executive chef and owner of the popular restaurant, Olea in New Haven has branched out to serve globally inspired dishes at his new location. Chef Romero is highly regarded within the community and is considered one of the top chefs in New Haven County praised for his versatility and inventive dishes that mix authentic and modern styles. His carefully selected ingredients come together resulting in culinary creations that are not only aesthetically pleasing, but delightfully palatable.
Although Kala’s menu has Spanish and Mediterranean influences, it genuinely reflects an expansive selection of international offerings. The menu is separated into small bites or tapas intended for sharing, appetizers, main entrees and desserts.
Below are some highlighted dishes recently discovered at Kala’s tasting event:
Croquettes: Brilliant bite sized croquettes are lightly battered and fried resulting in a crispy exterior and a creamy warm center comprised of prosciutto, béchamel and nutmeg topped with aioli.
Shrimp rolls: The simple, yet satisfying combination of fresh, wild shrimp, celery, mayo and old bay is served on brioche.
Cod fish mousse: Salted cod, red bell pepper, capers and chives served with toast.
Hummus: This traditional favorite made of chickpea purée, tahini, cumin, garlic, lemon and olive oil served with tortilla chips and carrots.
Spanish potato omelet: A must have tapa traditionally prepared with potato, onion, bell pepper and egg.
Bao pork belly: Juicy pork belly, cucumber, pickled carrots, red onions and hoisin served on a bao bun.
Lamb sliders: Braised, tender lamb shank, mushrooms, lettuce and spicy kimchi mayo served on brioche.
Stuffed sweet piquillo peppers: Yellowfin tuna, escabeche, and carrot ginger purée.
Trout (skin-on fillet): Lyonnaise potato, shallots and dijon mustard sauce.
Kala’s version duck confit cassoulet: A delectable savory and rich dish made with Bella Bella farm duck leg, bacon, white beans, thyme and boudin noir.
Chocolate mousse: This to-die-for mousse is whipped with chocolate and hazelnut cookie (feuilletine) then topped with crunchy chocolate pearls.
For more information visit:https://kalabistro.com/#a-new-neighborhood-bistro