Belly of the Wolf

Belly of the Wolf is easily one of Evansville’s most brilliant and underrated restaurants. The food is consistently exceptional—creative, thoughtful, and executed with real culinary genius. Every dish feels intentional and elevated, without ever being pretentious. The wine selection is equally impressive, with pairings that surprise you in the best way. It’s rare to find a place where both the kitchen and the wine program are this dialed in. We come here weekly—sometimes twice a week—because it’s that good. The quality is flawless, the flavors are bold yet balanced, and the entire dining experience feels like something you’d expect in a much bigger city. If you’re looking for a place that truly stands out in Evansville, Belly of the Wolf is it. A must-go, every single time.

I had brunch at Belly of the Wolf on September 14, 2005. I had Dos Tacos and Higgins Bacon. The tacos had pan seared chicken thigh, pinto and black bean hash, scrambled eggs, cotija crumble, spicy pico de gallo, cilantro lime aioli, all on pan seared flour tortillas. The flavor of the chicken was great. Now I know why true chefs use chicken thigh in their dishes! The pico brought some nice heat to the dish! The pan seared flour tortillas were crispy and hot upon arrival. The dish was spectacular! I will be back to eat this dish soon. You must try Dos Tacos to truly appreciate how tasty this dish is! Higgins Bacon was smoky and had a great flavor. Try it with your tacos!

I usually don’t order steak when I go out for dinner because it’s rare to find a good cut cooked right. I saw the wagyu share plate was a 22oz ribeye and went for it because a ribeye is the gold standard of steak and I wanted to test Andy. I’ve had steak all over this country from Texas to Chicago, Michelin star restaurants and I also take a large amount of pride in my own ability to cook a good steak. The bar was high. I am having a hard time remembering a better steak than what I ate last night. I didn’t even have to tell him how I wanted it cooked. It was cooked, seasoned and presented perfectly with a side of duck fat gravy, which was delicious with my carrots but wasn’t going to touch my steak. We also had a bottle of Nebbiolo and our friends got a Pinot noir, both were fantastic. I could see someone with less experience in wine struggle with that menu. You should get a sommelier for that wine list. Phenomenal dinner, Andy. Thank you.

Everything about this place is amazing! The staff was great, well informed about the food they were serving. The food was outstanding!

We live in the neighborhood and have been here many times and the quality of the food is off the charts. Highly recommended if you're in the area and the drinks also are off the charts. 😀

The creativity and quality never cease to amaze me. From the enticing new dishes to the consistent favorites you can always fall back on, plus an incredible wine selection and truly wonderful ownership and staff… you have to eat at Belly. 🍷✨

Our favorite restaurant! Every dish is prepared with creativity and complexity. Service is outstanding and wine list is amazing. Andrew the chef is also a wine expert and can recommend a great bottle or glass to accompany your dish! Be prepared for a great evening!

Love, love, love!!!! We stumbled upon this beautiful restaurant while in town for a wedding, the steak, the hen, and the crème brûlée were superb!!!!! Make a reservation it’s worth it!!!