Chef Bill Kim’s follow-up to his pan-Asian noodle shop, Urban Belly, is also fast and casual, serving Asian-Latino food in a stripped-down setting (communal tables, counter service) under the Blue Line el tracks. Kim studs hot and sour soup with hominy, evoking the Mexican soup posole. He also finds unexpected ways to use noodles, like sneakily tucking crispy egg noodles in Chicago’s beloved hot dog bun.
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