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Grateful today and always — for our team, our guests, and this community who make this dream possible.
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Happy Thanksgiving from our Belly of the Beast family to yours. 🧡

We can hardly find the words to express the pride and joy we feel — our very own Chef Thomas Bille has been named Best Chef: Texas by The James Beard Foundation.

This honor is a reflection of Thomas’s relentless dedication, integrity, and creativity — and the heart he brings to every dish served at Belly of the Beast. Chef Thomas and Elizabeth built this little restaurant from the ground up: rooted in culture, grounded in family, and guided by a deep love for storytelling, food, and community.

This recognition is more than personal — it’s for every immigrant family who dared to dream, every guest who gave us a chance, and every team member who helped make this possible.

From the bottom of our hearts, thank you. We share this moment with all of you.

Here’s to continuing to build something beautiful together. 🧡

We can hardly find the words to express the pride and joy we feel — our very own Chef Thomas Bille has been named Best Chef: Texas by The James Beard Foundation.

This honor is a reflection of Thomas’s relentless dedication, integrity, and creativity — and the heart he brings to every dish served at Belly of the Beast. Chef Thomas and Elizabeth built this little restaurant from the ground up: rooted in culture, grounded in family, and guided by a deep love for storytelling, food, and community.

This recognition is more than personal — it’s for every immigrant family who dared to dream, every guest who gave us a chance, and every team member who helped make this possible.

From the bottom of our hearts, thank you. We share this moment with all of you.

Here’s to continuing to build something beautiful together. 🧡

We can hardly find the words to express the pride and joy we feel — our very own Chef Thomas Bille has been named Best Chef: Texas by The James Beard Foundation.

This honor is a reflection of Thomas’s relentless dedication, integrity, and creativity — and the heart he brings to every dish served at Belly of the Beast. Chef Thomas and Elizabeth built this little restaurant from the ground up: rooted in culture, grounded in family, and guided by a deep love for storytelling, food, and community.

This recognition is more than personal — it’s for every immigrant family who dared to dream, every guest who gave us a chance, and every team member who helped make this possible.

From the bottom of our hearts, thank you. We share this moment with all of you.

Here’s to continuing to build something beautiful together. 🧡

Honored and beyond grateful is an understatement. The last 12 hours have felt like a dream! 🌟 Our restaurant has been awarded a Bib Gourmand by @michelinguide, and this recognition means so much to us as first-generation Mexican-Americans. We set out to celebrate our roots, sharing flavors and stories inspired by family, culture, and a passion for authentic cuisine in a warm and inviting setting.

This journey has been about bringing our community together and honoring our heritage through every dish, every detail, and every shared experience. Thank you to our guests, our team, and everyone who has supported us along the way. Here’s to many more meals together and a bright future ahead!

Honored and beyond grateful is an understatement. The last 12 hours have felt like a dream! 🌟 Our restaurant has been awarded a Bib Gourmand by @michelinguide, and this recognition means so much to us as first-generation Mexican-Americans. We set out to celebrate our roots, sharing flavors and stories inspired by family, culture, and a passion for authentic cuisine in a warm and inviting setting.

This journey has been about bringing our community together and honoring our heritage through every dish, every detail, and every shared experience. Thank you to our guests, our team, and everyone who has supported us along the way. Here’s to many more meals together and a bright future ahead!

Honored and incredibly grateful to be part of the 2026 James Beard Awards® weekend in Chicago this June.

To represent @botbfood and our community on this stage means more than words can express. This journey has always been about our team, our guests, and the love we pour into every service.
Join us in Chicago from June 13–15 and follow along @beardfoundation socials for this year’s celebration.

Thank you for believing in us and supporting our dream with such big heart. See you in Chicago! ✨️

#JBFA #goodfoodforgood

Peach & Burrata 🍑
roasted TX peach, shishito, pistachios, brown butter, grilled sourdough

Our Roasted Half Chicken layered with spring onion, blistered shishitos, cherry tomatoes, potatoes, tamari glaze, and a bright aji verde.

A dish that feels both comforting and vibrant, built with bold flavor, balance, and the kind of intention our kitchen loves to share.

Join us this week at Belly of the Beast.

Texas RedFish
risotto, mole verde, cotija

Fried Cauliflower
preserved lemon yogurt, hot honey macha salsa

TX Wagyu Strip Loin
sausage fried rice, daikon kimchi

To our amazing guests, our regulars, our friends, and this incredible community—

Thank you so much for filling our small dining room with so much life,energy, and support. Every reservation, every shared meal, every celebration, and every kind word has helped shape Belly of the Beast into what it is today.

This restaurant would not exist without the people behind it every single day, our incredible team. Their passion, care, creativity, and commitment are the heart of everything we do. From the kitchen to the dining room, they pour themselves into creating meaningful experiences for every guest who walks through our doors.

This restaurant is our love letter to food, to community, and to the people who continue to believe in us. We are endlessly grateful to be part of your moments, your traditions, and your table.
From the bottom of our hearts, thank you for growing with us. 🧡

Grilled Shrimp & Pork Belly
tom kha flavors, herbs, garden veg, crispy things, chile crunch

Perfect for this weather!

Tuna Tostada
nori, cabbage, avocado, uni emulsion, peanut salsa macha