The Velvet Elvis opened its doors on December 12, 1998,
with a procession honoring Our Lady of Guadalupe.

Our desire is to respectfully introduce our customers to delicious and healthy dining alternatives, particularly with our homemade vegetarian soups, organic salads and juice bar. We do not compromise our creativity, quality and hard work for the sake of profits because we love what we do (except peeling peppers and shucking garlic).

Our pizza and red sauce recipes originated some 70 years ago at an Italian pizzeria in Brooklyn. Each pizza and calzone is handmade and prepared as ordered. Our kitchen is a sophisticated and labor intensive operation: we make our own pizza dough; roast bell peppers; prepare authortic chorizo using the leanest ground beef; our dressings, sauces, desserts and juices and original recipes; ingredients in our pesto include roasted pinenuts and freshly grated parmesan; we pickle our own asparagus.

We welcome young and old, rich and poor as they gather at the Velvet Elvis to share a meal together under the irresistible invitation of a great pizza.
The Velvet Elvis is mentioned in national and international travel publications. we have been featured on TV, in Phoenix magazine and major newspapers. We remain humbly amazed at this level of "success." Experts say we broke all the restaurant good-business sense rules. And of that, we remain blissfully ignorant.

We are sincerely grateful for your appreciation of our efforts to bring you the best of who we are.

Cecilia San Miguel
Owner and Executive Chef