The Velvet Cellar

The Velvet Cellar is LoDo's hottest new restaurant featuring American dishes, artisan cocktails, & sommelier-curated wine. It's centrally located and just a short walk to both Ball Arena, Union Station, and Coors Field.

We arrived at The Velvet Cellar and were seated in the main dining room. Velvet Cellar offered an ambiance that made us want to enjoy each other’s company & imbibe - the open concept, exposed brick, u-shaped bar, and cozy banquettes were styled & inviting.

The staff was exceptional. The Owner Reilly Chunn was a star; he made us feel right at home (as he did with every table) and he gave us great info on the restaurant & menu. Our server Keanna was so sweet - she was attentive & quick with service.

We started off with Signature Cocktails. The Best Kept Secret was made with...well, it's a secret! If you're an espresso fan, trust you will LOVE this cocktail. A must order!

La Piña Fuego was made with Convite Mezcal Joven Esencial, Ancho Reyes, pineapple, more pineapple, and jalapeño. I loved this cocktail - it rushed onto the palate with a taste of golden pineapple and a savory acidity that finished off with the subtle heat of mezcal & jalapeño.

The Aspen Winter Sky was made with Aspen Vodka, violet, elderflower, lemon, and bubbles.

The Wild Magic Greyhound was made with Ford's Gin, vanilla, and blood orange.

The Korean Lollipops were made with hickory smoked chicken drums, gochujang barbeque sauce, and kimchi slaw. Mouthwatering - these lollipops were our favorite starter. The outside of the chicken drums were golden, crisp, and doused in the sweet and spicy gochujang glaze. The inside of the chicken drums were so juicy & tender.

The Ahi Aguachile was made with Ahi tuna, aguachile, pickled fresnos, cucumber, and red onion.

We couldn't go to The Velvet Cellar and not enjoy some wine! We had the pleasure of chatting with Sommelier Chris Dominey who leads the wine program and has carefully curated a selection of wines that is approachable (and would satisfy any connoisseur). We had a bottle of the Vincent Couche Eclipsia Rosé Champagne. This lovely blush sparkling wine had fresh aroma of apples and crisp fruit flavor that burst from the glass.

The Vincent Couche Eclipsia Rosé Champagne was paired with the Charcuterie made with the Chef’s selection of cheeses, locally sourced cured meats, grilled baguette, & seasonal accoutrements. This is the best charcuterie I've had in Denver - the hard gouda, classic brie, & lavender cheese were so good.

The Steak Frites were made with Centennial cuts beef coulotte, whiskey barrel shoyu glaze, peking duck frites, duck cracklings, & sweet mirin aioli. Freakin' delicious and pan seared to perfection, the coulotte steak had a rich beefy taste. The peking duck frites had an extra crisp crunch. The sweet mirin aioli leveled up the steak and fries even more. This was our favorite main.

The Crispy Lion's Mane Ragu was made with breaded lion's mane, bucatini, blue oyster mushroom ragu, crispy polenta cake, parmesan tuille, & basil olive oil. The breaded lion's mane pieces were huge and had a dense, clean flavor that faintly resembled crab.

For dessert we had the Sorbetto - so refreshing and the perfect ending to a fabulous meal.

Big thanks to The Velvet Cellar, Reilly, Keanna, Chris, Matt Villarreal, and Behind The Apron Media, for hosting us!

Check it out babes and let them know that denv.her. sent you. xx

The Velvet Cellar

Address: 1500 Wynkoop St #101, Denver, CO 80202
Phone: (720) 676-9116
Reservations: opentable.com
Website: https://thevelvetcellar.net/

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