Belly of the Beast is the expression of Chef Thomas Bille’s personal and professional journey, paired with Elizabeth Bille’s dedication to exceptional service and hospitality. Together, they create a dining experience through the lens of a first-generation Mexican American perspective — one rooted in culture, community, and genuine care for every guest who walks through the door.

Our menu is guided by seasonality and a deep respect for ingredients. We proudly source from local Texas farmers, ranchers, fishermen, and artisan purveyors whenever possible, building close relationships with those who share our commitment to quality and sustainability. By working with local producers, we honor the land around us and bring the freshest possible ingredients to the table.

We aim to provide high-quality ingredients handled with respect and cooked with love. Each dish reflects bold flavors and thoughtful techniques inspired by our cultural upbringing, travels, and experiences in kitchens and dining rooms around the world. The food speaks for itself — vibrant, intentional, and deeply personal.

At Belly of the Beast, cuisine and hospitality go hand in hand. From the kitchen to the dining room, every detail is designed to convey the passion, care, and thoughtfulness we pour into our restaurant each day. Our hope is to create not just a meal, but a meaningful gathering place for our community — where guests feel welcomed, celebrated, and inspired to return.