Velvet by Verde: Raising the Bar with Gastrobotany
Posted: October 29th, 2015 | Author: LumDimSum | Filed under: Foodies & Dining Scene | Tags: Chef Alberto Becerril, Chilean Volcano Wagyu, Fideuà de Gandía, Gastrobotany, Let's Burger, Michelin Chef Rodrigo de la Calle, Migas, Nali Patio, Paella, Pan's Labyrinth, Sanlitun, Spanish food, Spanish wines, tapas, Velvet, Velvet Verde | 4 Comments »
Velvet’s Showcases Rare Desert Vegetables in this Black Squid Ink Paella
Before reading this blogpost, you probably already had a bad impression of Velvet. First opened as a restaurant-patisserie with a lot of fancy-pantsy velvet chairs and a menu serving everything from Mediterranean “snacks” to Asian fusion dishes, everything about the concept seemed random, all-over-the-place and one of those restaurants that would be closed before I even got around to trying it.
Fast forward a few years later since it first opened in 2013, Velvet has had a major facelift. I don’t know when this facelift actually took place, but I think it’s relatively recent because the Head Chef I met has only been in Beijing for a few months. Honestly, what I experienced just last week was a phenomenal dining experience and I can’t believe that no one seems to even realize that Velvet still exists and that it’s nothing like it was when it first opened.
First off, Velvet’s Head Chef Alberto Becerril takes the time to greet every table and shake each diners’ hand and personally ensures a hospitable and personable dining experience (the best kind!). He introduces each dish that comes to your table and maneuvers his way around the restaurant between all his guests flawlessly.
Continue Reading » Velvet by Verde: Raising the Bar with Gastrobotany
