Spring - Klein Edition | February 2025

Dining

BY JOVANNA AGUILAR

Kevin Calzada owns Belle’s Kitchen.

The Supreme Benedict ($16.99) is a signature menu item at Belle’s Kitchen.

PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT

Belle’s Kitchen serves homemade Southern breakfast

The French toast mini kabobs ($6.99) consist of blueberries, strawberries, bananas and French toast.

qualications, the cooking experience and culinary experience to own a restaurant,” Kevin Calzada said. “And I was super excited to just start something from the ground up with a new concept and menu.” Must-try menu items Since opening in 2010, Belle’s Kitchen owners have modied its menu selection of over 150 choices to less than 100 choices and plan to mini- mize it to 40-60 menu items, Kevin Calzada said. With his mother Felix Calzada and chef Salvador Lara on board, the Southern breakfast restaurant oers homemade meals such as chilaquiles, omelets, pancakes and huevos rancheros.

With years of experience in the restaurant industry, Kevin Calzada said he took over own- ership of Belle’s Kitchen in 2019 after the original founder moved away to pursue other ventures. Under Kevin Calzada’s ownership, Belle’s Kitchen operates as a family-owned restaurant with homestyle breakfast menu items made in-house and is open from 6 a.m.-3 p.m. daily. A family aair Kevin Calzada said he earned his cooking experi- ence from his father at age 11 and continued in the restaurant industry while working at Pappasito’s Cantina and Mastro’s Steakhouse.

1960

3335 FM 1960 W., Houston Facebook: Belle’s Kitchen

“Having spent the past years working in the restaurant industry, I felt like I had the

SPRING KLEIN EDITION