Urbanbelly opened in 2008 as one of the first chef-driven counter-service restaurants in the country, built by chef and owner Bill Kim around a menu that merges his Korean heritage with the Puerto Rican background of his wife, Yvonne Cádiz-Kim. The idea was never a straight Korean menu — each dish is meant to carry both sides of that story.
Fifteen years later, dumplings and noodles remain the backbone of the menu, but the Korean fried chicken has become the dish regulars point to first. Happy hour has built its own following, drawing people back for deals layered on top of the regular lineup. Service consistently draws praise, and the kitchen is generally seen as good value, though seasoning can vary from dish to dish on a given night.
Fifteen years later, dumplings and noodles remain the backbone of the menu, but the Korean fried chicken has become the dish regulars point to first. Happy hour has built its own following, drawing people back for deals layered on top of the regular lineup. Service consistently draws praise, and the kitchen is generally seen as good value, though seasoning can vary from dish to dish on a given night.