 Belly Shack Restaurant Review: Bill Kim (Urban Belly) and his Puerto Rican wife, Yvonne Cadiz-Kim, pooled their flair for flavor at this oft-surprising, hip spot with counter service and an industrial edge. A long communal table anchors the urban-feeling space, which is adorned with graffiti-like details on walls. Smaller tables and stools line the perimeter, where you’ll find foodies and cost-conscious cool-kids. Most memorable are the garlicky fried tostones in chimichurri, but a close second goes to the Korean barbecue beef on flatbread with kimchi. The belly dog topped with egg noodles and pickled green papaya is something we’re left craving, too. The only disappointment was the wholesome but plain hot-and-sour soup with hominy. No mind. By the time the house-made soft-serve ice cream --- lime, topped with grated zest and huckleberries --- arrives, we’re left swooning anew. (The ever-interesting toppings come courtesy of HotChocolate’s Mindy Segal.)
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