Lula Perl: A Café Built on Family, Community, & Flavor

At the center of Lula Perl Café is Kate and Chef Paul Halaszyn, a husband-and-wife team with backgrounds in hospitality, including fast-paced kitchens of New Orleans. Kate and Chef Paul were drawn to Ruston’s family-rooted, calming atmosphere. Their journey to Ruston wasn’t part of a big business plan, but shaped by the desire to build a future for and with their son.

“That’s the most important thing,” Chef Paul states when talking about his family. “We structured our hours around being available for our child. We choose to live here because it’s a good place for him.”

Chef Paul’s culinary journey began in high-end New Orleans kitchens like Dickie Brennan’s Bourbon House, where he met Kate. When living paycheck-to-paycheck clashed with desires to start a family, Paul left the culinary scene for offshore work. This time period offered more financial stability but became grueling and distant with little opportunity to spend time as a family.

Eventually, Ruston called.

At Lula Perl, hospitality is woven into every interaction, it's the core of the cafe. That spirit shows up in small but memorable ways: children get cookies, dogs get a piece of bacon, and regulars become friends.

Paul and Kate make it a priority that guests feel genuinely welcomed from the moment they arrive. Lula Perl brings honest greetings, friendly conversations, and the kind of personal attention that makes people want to come back.

Every plate at Lula Perl starts with what’s growing nearby with the daily specials built around fresh, available ingredients. You’ll find fresh basil from Kate’s garden, eggplants from a neighbor, heirloom tomatoes from local farmers, and hot pepper relish Paul ferments himself.

Lunch could be a blue-plate-style meal of purple hull peas and cornbread on a summer day, a hearty sandwich layered with just-picked greens, or something completely different depending on the harvest.

Paul and Kate’s vision is deeply connected with Ruston. They source within a 20-mile radius whenever possible, showcase local art on the café walls, and prioritize collaborations over competition.

“This place isn’t about ego,” Paul says. “The people here will shape what we are - and we want that.”

They built Lula Perl not just to cook, but to contribute.

Born from family roots, strengthened by community, and shaped by years of experience, Lula Perl Café brings a unique experience and delicious flavors to Ruston, LA. Whether you’re here for a comforting breakfast, a creative supper club, or some coffee and pastries, you’re sure to feel right at home as soon as you walk through the door.

Ingredients:

• 5lbs of peppers (or however much you have on hand!)
• Kosher salt (not iodized)
• Rice wine vinegar
• Gloves

Steps:

• Remove pepper stems and rough chop the chiles.
• Place chiles in a bowl, coat with Kosher salt, and massage salt into the chiles.
• Place chiles into a non-reactive container (stainless steel, glass) with a lid and store in a cool, dry place away from sunlight for at least 4 weeks.
• Mix chiles once a week.
• When ready, put on gloves, put chiles in a strainer over the sink, and rinse the salt off of the chiles (Pro tip: When you open the container, the peppers will be spicy, so open up a window!).
• When salt is no longer visible, move your chiles to a blender. Add enough rice wine vinegar to wet the peppers and blend to desired consistency.
• Enjoy with your own boudin ball, eggs, or any dish that goes with some hot sauce!