Uccello's - East Beltline in Grand Rapids

Godziny otwarcia

Poniedziałek: 11:00 - 23:00
Wtorek: 11:00 - 23:00
Środa: 11:00 - 20:00
Piątek: 11:00 - 00:00
Sobota: 11:00 - 00:00
Niedziela: 11:00 - 22:00

M-Tu 11am-11pm, W 11am-8pm, Th Closed, F-Sa 11am-midnight, Su 11am-10pm

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Uccello's - East Beltline Restauracje

2630 E Beltline Ave SE
49546 Grand Rapids

6169542002
https://uccellos.com/
grandrapids@uccellos.com

The East Beltline location of Uccello’s Restaurant in Grand Rapids, highlighting the building’s inviting exterior, enclosed outdoor seating area, and vibrant landscaping beneath a clear blue sky.

A 4-corner Detroit-style square pizza from Uccello’s Ristorante, topped with pepperoni, jalapeños, and hot honey. The back left corner slice is being lifted, with melted cheese stretching from it, on a round silver pan.

A white plate of fettuccine pasta topped with red tomato sauce, shrimp, and a green garnish, served on a patio table outside at Uccello’s.

Uccello’s Riviera Salad with garden greens, strawberries, mandarin oranges, tomatoes, Swiss cheese, and cashews on a white plate, served with a breadstick and poppy seed dressing inside Uccello’s Ristorante.

A round pizza with red sauce, melted cheese, and Italian sausage inside an open to-go pizza box. The box, which has “uccellos.com” printed on the side, sits atop two closed boxes with the same branding on the outdoor patio at Uccello’s Ristorante.

Opis

Faro opened his first pizza shop in 1978 and by 1987 had seven more. In 1990, he sold the franchise planning to move to Sicily, but the family returned to Grand Rapids. In 1996, he opened Uccello's Ristorante Pizzeria & Sports Lounge on East Beltline, which has since grown to six locations. In 2016, Uccello's Hospitality Group launched Herb & Fire Pizzeria in Grandville, later adding a second at Knapp & East Beltline. UHG now has eight locations, inspired by Faro's philosophy: "Always strive to give your guest more than they would normally expect. Provide people the opportunity to enjoy great food and the hospitality to match. You must always strive to be better in everything, and never compromise on top quality in any area."