Chicago - August 20, 2008

Belly Up

Urbanbelly Restaurant Opens

Recipe for a Happy Belly

Ingredients
Oodles of noodles
A good deal of dumplings
Some rice is nice

1. Mix dumplings, noodles, and rice.

2. Blend patrons at communal tables.

3. Whisk in hearty appetite. Enjoy.

Cook’s note: To enhance flavor, BYOB.

It took more than two decades for Le Lan chef Bill Kim to cook up his new restaurant. Two trips to Japan and thirteen ramen noodle taste tests later, Urbanbelly opened its doors in Avondale yesterday.

The menu puts a new spin on Asian staples — noodles, dumplings, and rice. Light, plump dumplings come with lamb and brandy, pork and cilantro, and more. Steamy noodle bowls can be ordered with seafood, pork, or veggies. Rice dishes include pea shoots with Thai basil and short ribs with scallions.

Doesn’t sound too dim to us.

Urbanbelly, 3053 North California Avenue, between Barry Avenue and Nelson Street (773-583-0500).