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Our History


In September of 1969, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s.  It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize.  His kitchen was small and the menu consisted of Po-Boy Sandwiches. Red Beans & Rice and Filé Gumbo served only on Fridays.

After the passing of Harold Sr. in 1979, Harold Jr. and his wife Denise took over the full operation of the restaurant.  Unlike his father, who enjoyed the pool playing and bar atmosphere, the younger Harold preferred a finer dining experience with linen tablecloths and candlelight.  Having a passion for cooking, Harold Jr. introduced several new items to the menu including his version of Shrimp Scampi, Shrimp Creole, Crawfish Étouffée and Clam Chowder.  He even offered Filé Gumbo everyday.

In 1984, Harold and Denise brought in partners Al and Sue Honore.  Together they expanded the restaurant from 12 dining tables to 35 dining tables and tripled the size of the kitchen. 

In 2011 Harold Jr. passed away.  The restaurant is now being run by the 3rd generation husband and wife team Ryan & Jessica Legaux.  Ryan returned to Harold & Belle’s full time in 2002 and has worked as General Manager, Kitchen Manager, and Director of Operations and currently is the Executive Chef/Owner.  Together Ryan and Jessica have expanded the brand of Harold & Belle’s through various avenues including their food trailer Harold & Belle’s to Geaux, which can be found at various festivals and fairs throughout Southern California.

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