Blue Velvet occupies a pool-adjacent deck at The Flat, a new downtown residential development.  The two dining areas and adjacent lounges (The Flat Lounge and Red Room) are characterized by sleek contemporary lines, polished wood and textile accents, and pool and skyline views of downtown LA.  The fireplace, DJ station and wine cellar are ensconced in glass, while abstract wall sculptures create a hip yet inviting ambiance.  Blue Velvet's design also incorporates green elements suchas as rapidly renewable materials and a roof top garden that produces herbs, fruits and vegetables for the kitchen.  Executive Chef Jonathan McDowell and Chef de Cuisine Jared Levy have created Contemporary American cuisine, represented by dishes such as seared foie gras with cold stone fruit soup and spiced linzer cookie, crispy korubuta porkbelly with squash blossoms stuffed with pork and queso fresco, and Alaskan halibut with baby octopus, black urad and moong bean salad, tomato diamonds and mint basil pistou.