Asian Meatballs with Rice Noodles and Mint. Belly Dog with Kimchi Salsa and Egg Noodle. These are just a couple of Latin and Asian fusion dishes off the menu at Belly Shack located in Chicago. Our recent eating mission to the Midwest and Eastcoast focused on exploring fresh, unique restaurant concepts and Belly Shack was a great example of this.
Head chef and managing partner, Bill Kim, along with wife and managing partner, Yvonne Cadiz-Kim, took their Korean and Puerto Rican heritages to create dishes that harmoniously (and deliciously) showcased the flavors of the regions. Take for instance, the “Boricua Sammich” – with crispy plantains, Chinese black beans, marinated tofu and organic brown rice – a smart fusion of Latin and Asian ingredients. If you’re feeling a bit more daring, don’t forget to try out the soft serve ice cream with chocolate brownie and bacon!
But you won’t find traditional Asian or Latin décor in this eatery. Actually, with the black and gray paint, graffitti art on the walls, concrete and plywood fixtures, this restaurant boasts more of an urban-industrial feel.
If you’re ever in the Chicago area, check out Belly Shack if you’re in the mood for something different!Blog, restaurant trends