(Continued from page 1) While the awards and honors have come, Roumanis admits the restaurant has been a work in progress. He knew it would be. “Of the moment,” as he describes the concept, means Vellum aims to offer the service, technique and preparation he learned while in Paris and working in New York for Boulud and Batali. Is it fine dining? And if so, does that play in fly-over country? He says it’s not, at least from his “ultra fine-dining” ...

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