Belly Shack Debuts New Winter Menu

Winter has officially set in for Chicagoans, and with that new dishes and menu updates from Chef Bill Kim at Belly Shack. This winter, those heading to the casual Bucktown/Logan Square spot will be mentally transported somewhere warmer while digging into Chef Kim's brand new Korean and Puerto Rican-inspired creations.

Inspired by the cold Chicago winter, Chef Kim has added hearty touches and unique updates to the Belly Shack menu. New menu highlights include:

Taco Platter ($12)
Korean BBQ Beef with Napa Cabbage Kimchi, Corn Tortillas, Refried Lentils & Dirty Rice
Also available with Tofu ($9), Ground Chicken, Meatballs ($11), or Pork Belly ($11)

Wheat Berry Bowl ($9)
Steamed Wheat Berries, Served Cold, with Soy-Sesame Marinated Tofu, Daikon Radish-Cucumber Salad, Arugula & Fried Egg

Curry Udon Noodle ($11)
Thick Japanese Noodles with Kaffir Lime & Lemongrass Scented Ground Chicken, Red Curry Sauce, Basil & Parmesan

Miso Ramen ($12)
Soft Tofu, Shiitake Mushrooms, Chickpeas and Radish

Lechon Ramen ($13)
Ramen Noodles with Slow Roasted Pork Loin, Crispy Tortilla Chips & Scallion

Lettuce Wraps ($9)
Quinoa Salad with Tofu, Asian Pear-Fennel Kimchi & Avocado-Yogurt Sauce
Also available with Ground Chicken ($11), Meatballs ($11), Pork Belly ($11) or Beef ($12)