bellyQ, a higher end spin on Korean Barbecue, until recently. Admittedly, when it opened, I was a little upset because it took the place of a favorite restaurant of mine, one sixtyblue. I like Bill Kim's food and the former Chef, Michael McDonald, moved on, so I got over it. When I went to belly Q, though, I definitely still saw one sixtyblue. If the same building is going to be used for two different venues, you will definitely see similarities. With bellyQ, the color scheme was different, using tans and browns, the ceiling is unfinished, and the furniture is different, but the location of the kitchen, dining room and lounge are in the same place. There are also grills located at the front of the restaurant so diners can grill their meats the way they might want them. I came during happy hour and they had appetizer specials if you dined in the lounge, so that's where I ate. I sat in a very comfortable high backed leather arm chair and used a side table as my dining table. I started things off with a cocktail called a Kill Bill, Vol. 1 which used Sudachi Shochu (a Japanese distilled liquor using sudachi, a tart citrus fruit from Japan, and molasses), Passionfruit Drinking Vinegar, Mezcal, and Aloe. It was tart and smoky with a little sweetness at the end and was very good.
I really enjoyed my meal here. Even without the discounts, the service was very good as was the food. I really enjoyed myself and will be sure to bring friends.