Velveteen — Restaurant in Wenatchee

An Evening at The Velveteen: A Journey of Pure Culinary Artistry My husband, Jason, and I had the extraordinary privilege of experiencing The Velveteen’s 8-course menu paired with wines from around the globe, and it was nothing short of culinary poetry in motion. From the moment we stepped into this luxurious sanctuary, we knew we were in for something truly special. I finally could sit, relax, listen to my husband, and truly take time to be spoiled.

Atmosphere & Service The Velveteen lives up to its promise of creating “a world of impeccable service and culinary delights.” The atmosphere strikes the perfect balance between elegance and intimacy, with every detail thoughtfully curated to transport you away from the everyday. The service was flawless throughout our four-hour journey—attentive without being intrusive, knowledgeable without being pretentious.

The Culinary Experience Each course was a masterpiece of flavor composition and visual artistry. The evening began with fresh oysters from Taylor Farms and a gin martini (for Jason). The delectable an inspired amuse bouche featuring a delicate crab sandwich that immediately showcased the kitchen’s commitment to using the finest ingredients. The Dungeness crab salad with preserved lemon and compressed cucumber was a revelation—each bite perfectly balanced with the richness of Parmigiano-Reggiano and the subtle brininess of oyster. I knew I was in for a treat with the first bite that truly melted in my mouth.

The prawn and asparagus green curry emulsion was pure genius—the kaffir lime and coconut milk creating a silky foundation that allowed the sweetness of the prawns to shine, while the floating island presentation added an element of whimsy that delighted all the senses. I truly wanted to lick and savor each ounce of delicacy.

The standout of the evening was undoubtedly the Copper River King Salmon when available (and thankfully, it was). The mosaic apricot glaze created a stunning visual canvas, while the polenta disc and roasted squash provided earthy counterpoints to the fish’s natural richness. The ginger citrus beurre blanc was nothing short of perfection.

The Velveteen doesn’t just serve dinner—it orchestrates an experience. The lamb boulettes with mint and kalamata olives transported us to the Mediterranean, while the innovative spring pea ravioli with wild mushrooms and truffle pangrattato was comfort food elevated to high art. While every bit was divine, the ravioli was nothing short of euphoria to my tastebuds.

Even the intermezzo of lemon, juniper berry, cucumber, and basil with shaved ice was a thoughtful palate cleanser that prepared us perfectly for the final savory course. This is destination dining at its finest—a place where culinary artistry meets impeccable service in an atmosphere of refined luxury. Jason and I left feeling not just satisfied but genuinely moved by the creativity and passion evident in every element of our evening.

The Velveteen has set a new standard for what fine dining can be. The menu changes every month as the chef uses only the freshest ingredients sourced from around the world. I’m excited to taste new flavors and items that Jason and I can only find when we travel to other counties. Now, we can experience the Velveteen and be transported without leaving Wenatchee. If you are traveling, make the Velveteen part of your journey. We’re already...

I had never previously dined at a restaurant that presented courses as does the Velveteen Rabbit – so I didn’t really know what to expect. But wanting to rise to the occasion, I wore my black suit and bowtie, just to be fancy.

Dinner started at 6:30, with an "Amuse Bouche” of Prime Beef Tartare. Being uncultured, I had to look up the term to discover it meant hors d’oeuvres. According to Google, it was defined as bite-sized. I’m pleased to tell you, one would look really uncouth sticking what I was served into my mouth in one fell swoop. At any rate, it was devine!

Next came “Roasted Prawn & Fresh Crabcake.” I love crabcake, but the last time I visited the Oregon Coast, crab was over $50/pound, so I settled for shrimp. The Velveteen Rabbit made up for the Oregon disappointment, as this serving came in cognac lobster sauce, tarragon oil, and micro greens. At this point, I didn’t know how many courses were served, but I was definitely hoping for more!

That plate disappeared and was replaced with “Manchego Croquette Serrano ham” and a Spanish anchovy. Okay, again, I’m not all that cultured, much less fluent in “Europeanese.” So I wasn’t sure what on my plate, except the small fish (which was surprisingly tasty). The croquette kinda’ looked like a deep-fried cheese ball. No matter… how does one go wrong with Manchego cheese and cured ham. Again – home run.

When the “Truffle Cauliflower Bisque” arrived, and we partook, I thought my wife was going to swoon. I have absolutely no idea how the chef could turn cauliflower into something so delicious.

The event took three hours, and continued with “fresh shaved truffle Velveteen's Wicked Cousin braised rabbit,” “Blackberry lemon ice,” “Lamb cherry chutney, veal demi glace, black pepper mint whipped feta,” “lemon baby gold potato,” before concluding with “Grand Marnier Souffle.”

In all honesty, each course was a work of art – every bit as delicious as they were attractive. How I could consume so much culinary pleasure at one sitting, with every dish complimenting the previous, I cannot explain.

Was this expensive? By my budgetary standards, yes, at $140. HOWEVER, would I do it again in lieu of 7 visits to MacDonald’s? ABSOLUTELY!

This was an experience – one I doubt I’ll ever forget. The venue and its décor, the service, the comfort, the appropriate separation between diners, the overall elegance of the place, and of course, the food – all provided a very special occasion! The Velveteen Rabbit is a very special place… the word restaurant does not do it justice. You won’t be disappointed.

Jim Brigleb,...

A culinary adventure! Seven exquisite small courses, each one a work of edible art. February’s theme was “A Night in New Orleans” and we began with a fresh oyster topped with crab, next a savory artichoke beignet, then a gumbo with alligator andouille sausage, then an amazing spinach salad with Tasso ham, then a stuffed quail breast. An intermezzo of cherry and red wine ice was followed by an incredible beef tenderloin and Gruyère scalloped potatoes. Dessert was a twist on bananas Foster. These descriptions are woefully light on detail: read their monthly menus on the website!

The atmosphere is warm and relaxed, the service attentive but not overbearing, and the pacing is suited to a convivial experience with friends and loved ones. We were presented with each course and an explanation of its ingredients and preparation (sometimes by Chef Kim herself!), enjoyed the small artful bites, then our plates were cleared and a short time later the next course arrived. We arrived around 6:30 and left at 9. This is not fast food, nor a gut stuffing meal. It’s is truly a culinary adventure, the likes of which has never before graced our lovely small town.

We wish Chef Kim all the best, and encourage anyone reading this to make a reservation and experience Kim’s magic...