Great ideas often occur in the most comfortable of settings, and Bellini's is no exception. With that in mind, in 2008, after discussing ideas over a bottle (or 2) of wine, the concept of Bellinis was formed by Doug and Niki Hovanec. Come relax, enjoy your own glass of wine among friends, and see where your discussions take you.
Bellinis features the highest quality steaks aged a minimum of 21 days and then hand-cut for perfection, housemade pastas, veal, seafood, and classic Tuscan Italian dishes. Bellinis maintains an extensive wine selection and weekly dessert specials.
Meet the Chef
Matthew's love of food started at a young age, working alongside his mother in the kitchen as she prepared family meals. His mother took a quick notice to Matthew's talent and enrolled him in cooking classes, which they attended together at a local university.
Matthew continued cooking and eventually went on to graduate from Culinard in 2001 with honors. After graduating, Matthew made a name for himself in some of Birmingham's best up and coming restaurants, working at such establishments as Nonna Rose and Prairie Fire Grille where he worked his way from Sous to Executive Chef. In 2008, Matthew came to Bellinis earning the honor of Birmingham Weekly's Best New Restaurant 2008. In 2009, he won the same award working as Executive Chef of Birmingham's Rogue Tavern. It is with great joy and enthusiasm that Matthew returns to his passion of fine food and fine dining as he returns to Bellinis.