THE EXPANDING UNDERBELLY
Going to UnderBelly at peak hours well, that’s not really something to consider. The small, minimal space is often packed and the perfect time to go is usually on the earlier or later sides, at which points there can be plenty of seats to go around. But soon, you won’t have to perfectly time your trips to this ramen spot, because it’s adding more than 1,000 square feet, eliminating existing walls and taking over the space upstairs, which will also feature a 30-person patio. Completion is slated for early Summer 2012.
On top of this, they are adding a raw bar so you can get your local oyster fix, a curated sake list, and a Japanese whiskey program, making UnderBelly San Diego’s Japanese whiskey bar. It will feature exclusive, imported selections, and Suntory Yamazaki single malt whiskey will be available on draft.