Belly of the Beast - Spring (TX)

5 /5 Lauren Croft: Upon entering, we had to wait a little bit for our table to be ready. However, I really love that our server came over to greet us and offer us a drink before we ever sat down. The restaurant itself was smaller than I had anticipated, and intimate. There were 3 of us, and we shared all of the plates we got. The appetizers (empanadas, ceviche, and birria) were delicious; you really cant go wrong with them. The pork belly was drier than I am used to, but the flavors were incredible. The carne asada was easily my favorite of the three entrées we got, but the short rib was close behind. The tres leche was phenomenal- the toasted passion fruit meringue on top really elevated the tres leche.

5 /5 Geoff: One of the very best restaurants anywhere near Houston, and quite possibly the whole state. As evidenced by the owner/chefs James Beard award as Best Chef - Texas in 2025. Simply outstanding dishes - bright, complex flavors, always in perfect harmony. Think Eagles on Seven Bridges Road - perfect, effortless harmony. Literally every bite made us smile, or even laugh, and we could not stop remarking on the amazing quality and clever flavor combinations of each and every dish. Dont be fooled by the modest exterior, or the plain interior either. The place was packed with foodies on a Thursday night, most clearly focused as much on the food as each other. We quickly felt the charm of the place is its simplicity - its all about the food, and anything distracting from that would be a shame. This is just a truly special place, and our new go-to for special occasions.

5 /5 Andrea Mazzoni: We enjoyed the Burrata and Ceviche. Both were on point! The fresh Tagliatelle pasta were a little too thick but "Al dente ", however the crab risotto was flavorful but slighly overcooked. My wife ordered Carne Asada and was also good. Attentive service, small restaurant but thats how you start something special. Hats off to Chef for following his dream and passion.

5 /5 Chiamaka Akparu: Delightful experience with good food. The was very knowledgeable on menu - recommended a good wine as I’m not into wines. Hats off to the chef for curating unique and delicious meals - everything we got was delicious. Touches such as salmon roe, caviar took many of the dishes to the next level. I’m usually not a fan of fine dining as portion sizes are typically ridiculously small. Though the portions weren’t huge, I think it was the best size to not leave feeling stuffed. Will be coming back soon to try the other options in the menu!