Urban Belly
Bill Kim isn’t the first ambitious chef to burn out on fine dining and open a casual spot with counter service, but few chefs have done so as magnificently. At his pan-Asian noodle shop, dishes reflect Kim’s Korean-American roots (a hominy–pork belly stew gets its heat from house-made kimchi) but also include Chinese and Japanese flavors. The restaurant is BYOB—and every dish is 13 bucks or less. We loved: Soba noodles in a blue-crab broth.
—Heather Shouse
Photo courtesy of Urban Belly
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