Two days ago I went to Chef Bill Kim's Belly Shack restaurant located under Chicago's Western blue line stop. Once you enter the counter service restaurant you are immediately greeted with exposed brick, particle board and foam on the ceiling (perhaps the spice in the cuisine might blast you out of your seat, but think it would only come from the flavor combinations). In the middle of the open air space there is a communal table made from stainless steel which goes along with the industrial theme. Yes, this interior has been played out in many other restaurants but I feel it really suits the type of food he is serving.
The menu consists of only five entree size portions to choose from but when done with craft and technique five options is all you need. Also on the menu you will be greeted by a hot a sour soup, a couple of salads and some very unique side options. One of which I order were the togarashi fries: lime zest, chili salt and curried mayo. These where some of the best french fries I have ever had. perfectly crisp and hot out of the fryer. For my entree I thought I should go with a classic: Korean BBQ Kogi. Served with a side of seasonal kimchi and quartered pita bread, I was pleasantly greeted with a mouthful of flavor. Sweet and spicy, with a hint of fresh and a little crunch on top, this was truly a great dish that I would go back for time and time again.
1912 N. Western Ave. Chicago, IL 60647
773 252 1414
Average Price: $13
www.bellyshack.com
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