MICHELIN Guide’s Point Of View
This end of West Randolph Street might be quiet, but it’s always a party inside bellyQ. The volume and energy are high throughout the lofty, concrete-heavy space with tabletop-hibachi booths and industrial-metal seats. A wall-length, horse-themed screen separates the restaurant from its casual sibling, Urban Belly, which shares the open kitchen. As imagined by prolific Chef/owner Bill Kim, the Asian barbecue experience at bellyQ takes its form in a number of genre-melding shareable plates. A side of bibimbap-style sticky rice is crunchy and tender, tossed with glistening slices of Chinese sausage and generously sprinkled with togarashi. Chewy chunks of brownie in vanilla soft-serve are drizzled with caramel-balsamic-soy "Seoul sauce" for a savory twist.