"Fans of Creole cooking can now get their weekends started with a taste of New Orleans at this long running Los Angeles restaurant. For the first time in its nearly 60-year history the well-known Creole spot Harold & Belle's is now offering a weekend brunch menu. "What makes our brunch different is that you get a little bit more variety than you would get at your typical American brunch restaurant. You're not getting shrimp and grits etouffée at Denny's," said Ryan Legaux, who along with his wife Jessica owns the family run restaurant, which was first opened in 1969 by Harold Legaux Sr. along with his wife Mary Belle."
"Breakfast Po'Boy The classic sandwich is turned into a brunch dish with scrambled eggs, bacon-infused remoulade, which is a classic New Orleans condiment, and cheddar cheese. Diners are then given a choice of fried catfish, hot link, or bacon served on a French roll. "We are suggesting catfish because Harold & Belle's is known for catfish, it's one of our specialties," Ryan Legaux said."
"Mushroom and Spinach Hash This one is for diners who want a lighter brunch. It's made with maitake mushrooms, sautéed spinach, eggs and homestyle potatoes. "We have these homestyle potatoes, they are red potatoes, the kind we use in Louisiana for crawfish boil," he said."
Harold & Belle's, a Creole restaurant in Los Angeles opened in 1969 by Harold Legaux Sr. and Mary Belle, is offering a weekend brunch for the first time in nearly 60 years. The Legaux family, now led by Ryan and Jessica, refreshed the menu to honor classics while introducing new New Orleans-inspired dishes. Brunch runs Saturdays and Sundays from 9:30 a.m. to 2 p.m. Offerings include a Breakfast Po'Boy with scrambled eggs, bacon-infused remoulade and a choice of fried catfish, hot link, or bacon; a Mushroom and Spinach Hash with maitake mushrooms and red homestyle potatoes; and Wings and Waffles with whole wings, hot honey butter and maple syrup.
Read at Daily News
Unable to calculate read time
Collection
[
|
...
]