The easy-going spirit and plush surroundings of Velvet’s original Canal Street branch (now also a hotel) have been replicated across town in this second bar and restaurant, set over two floors plus a sliver of outside space. Opulent without being excessively flash, the long ground-floor bar serves a neat selection of wines and crown-pleasing cocktails in the shadow of a disco ball. You can eat up here during the day, too – on soup and a sandwich, say, or a sharing platter made up of three small-plate dishes. Downstairs, the basement restaurant majors in crushed velvet (what else?) and easy-to-like modern European dishes: sea bass in a miso broth, for instance. Some ingredients come from closer to home: try the tangy Lancashire cheese and spiced chutney tartlet, or a dry-aged steak supplied by Partington butchers Glynn Bros. A keen eye is kept on price, especially during weekday lunches.