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Since 1994

Our Story

For years of bold flavors and desert soul.

How It All Started

Nestled in the heart of the city, Bellefood Restaurant, owned by the visionary King Mitchy

is more than just a place to eat—it is a celebration of flavor, culture, and community. From the moment you step through its doors, you are welcomed by the tantalizing aroma of carefully prepared dishes, warm smiles, and an atmosphere that makes every guest feel at home.

At Bellefood, every meal tells a story. The menu is a vibrant tapestry of West African classics and global favorites, each dish crafted with passion and attention to detail. From golden, fluffy jollof rice and rich efo riro to perfectly fried plantains, tender roasted chicken, and savory grilled fish, every bite bursts with authenticity and flavor. Their porridge, soups, and stews carry the comforting essence of home cooking, while dishes like spaghetti, salads, and barbecued delights showcase creativity and modern taste.

King Mitchy’s vision goes beyond food—it is about experience. Bellefood is a space where families gather, friends celebrate, and memories are made. The restaurant embodies warmth, elegance, and a genuine love for culinary artistry. Every plate is a masterpiece, every ingredient thoughtfully selected, and every meal served with pride.

More than just a restaurant, Bellefood is a story of dedication, culture, and excellence. It is a place where taste meets tradition, and innovation dances with comfort. For anyone craving food that delights the senses and warms the soul, Bellefood Restaurant is not just a destination—it is a home away from home, a feast of flavors curated by King Mitchy, and a culinary experience that lingers long after the last bite.

Our Story
"The best meals are made with the simplest intentions"
~Chef Mitchy
What We Stand For

Our Values

Local
01
Local & Seasonal
Over 85% of our ingredients come from within a 150-mile radius. We work directly with 12 farms and shift our menu with the seasons — never compromising freshness for convenience.
Crafted
02
Handcrafted Always
From our tortillas pressed each morning to our salsas ground in stone molcajetes — nothing at Cactus comes from a packet, a tin or a shortcut. Everything is made by hand, every day.
Community
03
Community First
We donate 2% of annual revenue to local food access programs, run apprenticeships for culinary students, and have never missed a neighborhood festival in year 2026.
The People Behind Every Plate

Meet the Team

Chef Sarah
Chef Sarah
Head Chef
Trained in Oaxaca and San Francisco, Sarah has led BELLEFOOD since 2025. HER philosophy: respect the ingredient above all else.
Chef Damiola
Chef Damiola
Pastry Chef
Damiola's desserts have earned their own cult following. Her classic flan is the dish people drive three hours to eat.
Bar
Chef Blessing
Head Bartender
Diego crafts cocktails that taste like the desert at dusk. Her mezcal program has been featured in Food & Wine twice.
Manager
Chef Mitchy
General Manager
With 5 years having BELLEFOOD, Mitchy ensures every guest feels like the first guest. The heartbeat of our front-of-house.
Our Journey

Years in the Making
2025
The Beginning
Chef Pablo opens Cactus with twelve seats, a wood-burning oven, and three family recipes. The line wraps around the block on opening night.
2026
First Expansion
We double the dining room and add the cactus garden patio — now one of the most sought-after outdoor seating spots in the city.
2027
Chef Mitchy
Chef Mitchy receives her first nomination for Best Chef: Southwest. The kitchen celebrates with a staff-only feast of ten courses.
2029
The Bar Program
Diego joins and launches the craft cocktail program. Within a year, the bar is independently reviewed as one of the best mezcal programs in the country.
2030
Five Years
We celebrated thirty years with a community dinner for 300 guests — farmers, suppliers, staff, regulars. The original twelve-seat menu was served one last time.

Come Taste the Story

Every dish carries thirty years of history. We'd love to share it with you.

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