Pink Bellies

Pink Bellies’ garlic noodles encapsulate the restaurant’s bumpy journey when they were impeded by the COVID-related shutdown. “When we started the restaurant, we could not get the egg noodles that we were using for years,” he said. “All of our recipes are based on the texture and cook time — the way that noodle paired with the sauce.” Phi ended up creating a partnership to set up a distribution chain for that particular noodle. “Turning that negative into something positive, that is how everything has been for us during the pandemic.” For Phi, the minimalist yet detailed design of the newly opened space manifests the eclecticism he brings to his menu. “Our entire kitchen is pretty much exposed, so when our customers come in they can hear the cooks talking, they can hear the ticket runner going, for better or for worse. We share that side of cooking with our customers, which is a little bit different for Charleston.”