Belly Q Serves Up Killer Asian-Infused Barbecue

Check out the full Periscope footage here:

Maple BBQ and sesame rib tips; Mac and cheese with Thai curry; Pork Ribs with Hoisin — these are just a few of the dishes dreamt up by chef Bill Kim at his Asian-infused barbecue joint, Belly Q. The large, boisterous restaurant has been packed with carnivorous Chicagoans ever since the day it opened, offering a refreshing respite from the standard meat and potatoes and steakhouse fare that is ever-present throughout the city.

At Belly Q, Kim, a South Korean, Chicago-raised chef who worked at top spots like Charlie Trotter’s, eschews authenticity in favor of bold, unexpected, but very smart flavor combinations — chipotle and lemongrass, kimchi and horseradish. His inventive style even extends into the dessert realm — don’t leave without trying his take on a chocolate pot de crème, which includes fried ramen noodles and soy-based caramel.

Protip: Grab a seat on the patio and enjoy a frozen beer - a Kirin draft is topped with frozen Kirin to keep your beer cold as it melts.