Our Passion is Your Food

and Your Service


About Bellinis

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. 

Kitchen Hours of Operation

Lunch:  11:00 am - 2:00 pm
Dinner: 5:00 pm - 9:00 pm
Bar Opens at 4:00 pm

Lunch: 11:00 am - 2:00 pm
Dinner: 5:00 pm - 9:30 pm
Bar Opens at 4:00 pm

Lunch: 11:00 am - 2:00 pm
Dinner: 5:00 pm - 10:00 pm
Bar Opens at 4:00 pm

Lunch: 11:00 am - 5:00 pm
Dinner: 5:00 pm - 10:00 pm

Meet the Chef

Chef Bryan Cates was born and raised in Jamestown, North Carolina.  He grew up experiencing the bounty of the northern most region of the South. At the ripe age of 8 years old, his Southern Grandmother had him in the kitchen making everything from tart doughs to roux based sauces.  Cooking was an instrumental part of his upbringing.  His family vacationed in Charleston, South Carolina many times a year jading our palates with a food culture that was as nutrient dense with talent as any other food mecca in the country.  Naturally, he attended college there at the International Culinary School at The Art Institute of Charleston earning a Bachelor of Science in Culinary Arts Management.  Chef Cates spent time in some of the most humbling kitchens there including Southeast India street food joint The Green Door, Bacco Italian, Wild Olive, and Opal.  After culinary school he and his moved to Birmingham for her to finish school at UAB. 

Chef Cates took a job at the renewed Hot and Hot Fish club working the wood burning oven and mastered the art of live fire cooking.  Post Hot and Hot, Chef Cates was offered the Executive Chef position at the Latin/Spanish fusion restaurant Basico in Charleston, South Carolina and returned to the Holy Swamp once again.  Since returning, he has cooked for the James Beard Foundation at Chelsea Market in New York City collaborating with some of the best chefs in the country to host events and won cooking competitions around the South. The time has come to settle down and lay roots in a community that will be called home as he, his wife, and two daughters return to Birmingham to stay.  Having spent many years practicing Italian cuisine Bellini's was the natural choice of where to land in the Iron City.