Peter Roumanis knows he’s walking a tight rope. He admits Vellum, his one-year-old restaurant in Ann Arbor, MI, “is all about balance.” He wants the 130-seat restaurant in his hometown to be both a “modern American restaurant of the moment,” but also one that “appeases the Midwestern palate.” Burgers and bone marrow, Budweiser and Bordeaux and Manhattan in the Midwest, Vellum is a study in contrasts. Roumanis is young, with boyish good looks to ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.