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You Gotta Try This: Velvet Buffalo in Beloit blends simplicity and elegance

October 20, 2021 at 5:25 am Kevin Haas
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Photos: Velvet Buffalo in Beloit, Wisconsin

  • Chocolate tiramisu at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Spaghetti and meatballs at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Autumn Squash Agnolotti at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Bruschetta at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Velvet Buffalo Modern Italian. (Photo by Kevin Haas/Rock River Current)

  • Spaghetti and meatballs at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Bruschetta at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Autumn Squash Agnolotti at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Chocolate tiramisu at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Chocolate tiramisu at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

  • Velvet-Buffalo-3

  • Velvet Buffalo Modern Italian, 500 Public Ave., Beloit, Wis. (Photo by Kevin Haas/Rock River Current)

By Kevin Haas
Rock River Current
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You Gotta Try This is the Rock River Current’s weekly dining feature focused on signature dishes at your favorite local restaurants. Want to see one of your favorites here? Email news@rockrivercurrent.com to suggest a local staple. 

Where: Velvet Buffalo Modern Italian

Address: 500 Public Ave., Beloit, Wis. (inside Hotel Goodwin)

Opened: 2018

Owner: Geronimo Hospitality Group

General manager: Roland Stier

Hours: 5 p.m. to 9 p.m. Wednesday and Thursday; 5 p.m. to 10 p.m. Friday and Saturday; 5 p.m. to 9 p.m. Sunday; closed Monday and Tuesday

You have to try: We couldn’t pick just one thing for this trip. Our two main dishes were spaghetti with meatballs and autumn squash agnolotti. We also had an appetizer, or antipasti, bruschetta, and the chocolate tiramisu with cocoa nib cookies and mocha gelato for dessert.

(story continues below photo)
Spaghetti and meatballs at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

What’s in it: 

  • Spaghetti and meatballs: House-made spaghetti with classic marina sauce that’s also made in-house, pickled fresnos and parmigiano-reggiano.
  • Autumn squash agnolotti: House-made stuffed pasta with delicata, butternut and autumn frost squash, brown butter, sage and hazelnuts.
  • Bruschetta: Scallion pesto on grilled focaccia with roasted tomatoes, fresh mozzarella, basil and ricotta salata.

Why you should try it: Velvet Buffalo’s spaghetti is made from scratch in-house from the sauce to the pasta to the meatballs. That’s true for every dish on the menu. Its menu is filled with staples of Italian cuisine, but it’s the restaurant’s quality — from the ingredients to the artful plating — that sets it apart.

“We keep things fairly simple, but extremely high quality,” said General Manager Roland Stier. “Our chef takes special care in preparation.”

That care shows in both the taste and presentation, which Stier hopes makes dining at Velvet Buffalo an “experience from the beginning to end.”

Velvet Buffalo also offers farm-to-table freshness with locally sourced vegetables and other ingredients. Its cheeses come from Italy, and it has an expansive wine selection.

The autumn squash agnolotti, which has a hint of sweetness, is one of the seasonal offerings on the evolving menu.

Pro tip: Just like your mother warned you: Don’t fill up on bread. That’s easier said than done with the fresh sourdough made in-house at Velvet Buffalo. The flavor profile makes it a favorite of the general manager, too. “It’s probably some of the best bread I’ve ever had,” Stier said. “I have to keep myself away from it.”

For more information: velvetbuffalo.com; info@velvetbuffalo.com; 608-312-2991

Chocolate tiramisu at Velvet Buffalo. (Photo by Kevin Haas/Rock River Current)

This article is by Kevin Haas. Email him at khaas@rockrivercurrent.com or follow him on Twitter at @KevinMHaas or Instagram @thekevinhaas.

Tags: local restaurants, restaurants, things to do, You gotta try this
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