Peter Roumanis left Manhattan and returned home to Ann Arbor to open Vellum. The historic building once housed a printing press, hence the name Vellum, a word for parchment paper.
(Continued from page 2) Heading to Paris at age 16 to cook would be considered adventurous by most, but in the food world, heading home to Michigan from New York City to open a restaurant like this might be considered more adventurous, if not crazy. But Roumanis believes a restaurant like Vellum can succeed in this college town, home to the esteemed and massive University of Michigan, and Ann Arbor could become the next great food city. In fact, the restaurant is succeeding in part ...
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