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Velvet Taco Restaurant Review: This gourmet taqueria turns out scratch-made tacos including the signature rotisserie chicken with onion chutney and pea tendrils, but the kitchen also does beef, pork, fish, egg and vegetarian versions. Breakfast tacos such as egg with chorizo and refried beans are available all day. Cornmeal fried oysters, accompanied by slaw made from napa cabbage, radishes and fresh fennel, are heaped on slightly chewy corn tortillas. An added bonus: The tacos are served individually so you can mix-and-match. Veggie selections, like the Indian-themed fried paneer with tomato chutney and Thai basil, detour from the usual suspects, and elote, the Mexican street snack, boasts corn kernels roasted until slightly charred, then doctored with a squeeze of fresh lime and grated cheese. The atmosphere is chic for a taqueria, with two walls of windows that make the space feel bigger than it is. Drinks include artisan sodas and craft beers, and even the plastic containers, made of biodegradable corn, are cool.