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Fresh off the opening of his Oklahoma City location of Malfi Enoteca—a collaboration with Elliot Nelson—restaurateur Sheamus Feeley is teaming up with Chef Marco Herrera once again for a Brookside concept named Little Belly. The tandem were behind the immediate success of Noche, but Herrera left for Colorado briefly, and Feeley got busy with Malfi, and consulting on the Bar Serra menu.
This will be the first Feeley-Herrera collaboration under the new Sobre Mesa Hospitality banner, and it’s designed to appeal to a broad range of guests. “We designed it as a flexible, inviting space meant for date nights, business dinners, casual meet-ups, and late-night hangs,” Feeley said.
Little Belly Izakaya will take over the former Pei Wei located at 3535 S. Peoria Ave., and Feeley said they are shooting for an April 2026 opening. The name comes from the traditional Japanese idea of betsubara. “Guided by the spirit of betsubara—the ‘playful second stomach’ always ready for another bite, another sip, another round—Little Belly brings together bold flavors, approachable hospitality, and the come-as-you-are energy of a modern neighborhood tavern,” he said. “Who doesn’t want just one more drink or one more bite with people we love?”
Feeley said the menu blends Japanese inspiration with American creativity and global nods, and guests can expect a wide range of snacks, shareable plates, temaki (hand rolls) and sashimi. He was quick to say that they aren’t creating a strictly traditional izakaya, but more of an American spin on the traditional Japanese tavern.
“At the end of the day, it’s a tavern, and we want to localize it in Oklahoma, so we’re using ingredients familiar to Oklahomans, as well as traditional Japanese food and dishes,” he said. “‘Authentic’ is the last word we’d use to describe this, but it is a tip of the cap to traditional izakaya cuisine.”
An early draft of the menu includes items like udon carbonara, buttered corn ramen (pictured), and an Okie twist on okonomiyaki, the traditional scallion pancake. “We’re calling it Okie-nomiyaki,” Feeley said, adding “we’re using smoked brisket with mustard barbecue sauce.” Japanese highballs and cocktails are designed to be the focus of the bar menu and bar proper.
“At the heart of Little Belly’s bar is a Suntory highball machine,” Feeley said. “The system produces ultra-cold, highly carbonated water designed to maximize effervescence and create exceptionally crisp highballs.”
He also noted that the bar will carry a small but quality list of beer, wine and sake. The cocktail program will follow the same philosophy as the food menu, so expect a Matcha Colada and a Gin Sonic (an homage to the eponymous hedgehog) and a Yuzu Sidecar.
Little Belly will also have a late-night menu designed with the hospitality industry in mind. Late-night service is planned to begin at 9 p.m. nightly and will feature handrolls, buttered corn ramen and cucumber salad. The izakaya will be open seven days a week, with dinner service opening at 5 p.m.
