bellyQ

After six wonderful years in the West Loop, bellyQ is closing our doors, Tuesday, Oct. 30. Private events are still being honored and booked through March, 2019.

Your support has meant everything to us. So, thank you. Our sister restaurant urbanbelly is still open for business next door and at 1542 N. Damen Ave. in Wicker Park.

We hope to see you at urbanbelly soon for some ramen and frozen Kirin. Stay tuned for Ramenfest 2019 announcements to come.
Cheers.

Chef Bill Kim

Let our Thai Peanut Old Fashioned warm you up and get you ready for your concert tonight! 🥃 ||

BELLYTALK by • “As I get older, the recipes that inspire me most are the classic ones, and the memories that inspire me are of my family at home. My mom was a gardener, so vegetables were always a big part of our life. She grew Kirby cucumbers along the fence at our house on the northwest side of Chicago. When the cucumber flowers blossomed, we knew what was about to come. I remember that my brother, Mike, and I would fight over who got to pick the cucumbers first. Those were good times!” •

Soup season is in FULL FORCE over here at the ’s kitchen ♨️ Warming up this evening with our Not Your Traditional Hot & Sour Soup! 😉

Date night DONE RIGHT! 😍 || 📷: ||

Frozen + Sticky Chicken Wings = Happy Hour ⏰ ||

Looking for pre- show eats? How about our Spicy Lamb with Blanket Noodle? 😚 Seriously, “Don’t stop, get it, get it..” 🤤 ||

Gone are the days of boring coffee dates and small talks over beers, stop by at our bar and check out our Crafted Cocktails, Sake and Japanese Whisky list, you’ll unquestionably find something perfect for you! 🤗 ||

BELLY TALK by • “When I first came to America and had fish sticks in school, I didn’t even realize they were fish because the taste was so mild.That’s not what we ate at home, of course. We’d go to Korean markets for beltfish, a long fish that looks like an eel, or for squid for my mom’s spicy stir- fries. Sometimes my mom would cure po***ck roe in salt for a couple of weeks, and we would eat it on rice with sesame oil and green onions. We also ate a lot of strong- flavored oily fish like mackerel, and we even ate barracuda (which is kind of weird when I think about it now). Once or twice a year, my mom would stuff raw crabs with rice and let them ferment for a week, which was a huge treat to me. (And yes, that seems weird now, too.)”

BELLY TALK by • “When I first came to America and had fish sticks in school, I didn’t even realize they were fish because the taste was so mild.That’s not what we ate at home, of course. We’d go to Korean markets for beltfish, a long fish that looks like an eel, or for squid for my mom’s spicy stir- fries. Sometimes my mom would cure po***ck roe in salt for a couple of weeks, and we would eat it on rice with sesame oil and green onions. We also ate a lot of strong- flavored oily fish like mackerel, and we even ate barracuda (which is kind of weird when I think about it now). Once or twice a year, my mom would stuff raw crabs with rice and let them ferment for a week, which was a huge treat to me. (And yes, that seems weird now, too.)” •