Editorial Review

Between Lillie’s Q, Porkchop, and a handful of others, Chicago has had no shortage of recently-opened barbecue joints. Not that that’s any surprise for a meat-and-potatoes-loving town. But chef/owner Bill Kim of Urban Belly and Belly Shack acclaim adds an Asian twist and classier environs to the culinary trend. DIY at a table grill at one of the wood booths or order off the menu, packed with everything from banana leaf-wrapped salmon, tea-smoked duck breast served with Chinese buns and goat milk feta cheese and rice noodle pancakes. And of course, Kim’s famous kim-chi. The bar shakes up craft cocktails, so you can ease into the night with some smooth sochu in your system before moving onto Thai fried chicken.