Topnotch Chicago chef styles accessible Asian food prepared with precision.
 Don't let the strip mall setting deter you. Step inside and you'll find one of Chicago's most talented chefs, Bill Kim. His résumé reads like a culinary tome. He's cheffed at Charlie Trotter's and New York's Bouley, for Shawn McClain and Susanna Foo. Kim consults for Chicago's Le Lan and Soul. But, he's too humble to flaunt any of these credentials, yet confident enough to pull out of the fine dining scene. Urbanbelly is his and his wife's, Yvonne (who works the front of the house), dream come true. Kim rolls his years of cooking experience, his travels and his Korean background into approachable dining, providing fresh farmer's market produce, top technique and creative menu items at affordable prices. BYOB, order from the short menu (dumplings, noodles and rice dishes), take a number and grab a set of chopsticks. Then, sit on a wooden stump at a communal table, that is, if there is a seat open---this place fills up fast. Paper thin wrappings envelop Asian squash, the bright orange fillings complemented by orange segments and equally razor-thin cut daikon. Already-intense ground lamb adopts a rich brandy distillate, the sweetness seeps into these must-order dumplings. Scallion fried rice bursts with fluffy egg; a dripping glazed short rib crowns the mound. Sides of cold sesame-oil Chinese eggplant and tender wrinkled beans round out lunch or dinner. You'll leave full---with a rich experience, belly and wallet.
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