In 2020, when restaurants were closing their doors during the COVID-19 pandemic, Thomas and Elizabeth Bille opened the doors of their own restaurant, Belly of the Beast.

“We were ready to take that leap of faith, and we did it not knowing that a global pandemic would hit,” Elizabeth Bille said. “And I would always say it's a testament to the community that saw us grow here, and supported us through some of the toughest times.”

Staying local

To Thomas Bille, the challenges he endured as a first-generation Mexican-American in the restaurant field were the motivators he needed to open his own restaurant.

“I believe these differences are my superpowers,” he said. “Yeah, we have to work twice as hard just to get to the same place. But I don't look at that as a deterrent; I looked at it as a motivator.”
Potato and Cheese Empanada, whipped Lemon crème fraîche, caluga caviar, chives. (Courtesy StarChefs, Will Blunt/Belly of the Beast)
Potato and cheese empanadas are served with whipped lemon crème fraîche and caluga caviar. (Courtesy StarChefs, Will Blunt/Belly of the Beast)
After two decades working as a chef, Thomas Bille opened Belly of the Beast in Old Town Spring alongside his wife. At the time, 60%-70% of orders were takeout orders, he said.


In November 2023, the restaurant relocated to a larger space and rebranded as a full-service fine dining restaurant.

On the menu

From caviar empanadas to duck cherry mole made with medium rare seared duck, spices, dry peppers and pickled fennel as well as street corn agnolotti, Belly of the Beast has several creative dishes.

“The food itself is new American cuisine through the lens of a first-generation Mexican-American,” he said.
A restaurant favorite is the street corn agnolotti—made with corn puree, roasted corn, homemade chili lime sauce, butter, lime juice and pasta topped with cotija cheese. (Courtesy Thuy An Photography/Belly of the Beast)
A restaurant favorite is the street corn agnolotti—made with corn puree, roasted corn, homemade chili lime sauce, butter, lime juice and pasta topped with cotija cheese. (Courtesy Thuy An Photography/Belly of the Beast)