was Vellum, a collaboration between John Roumanis (Mediterrano and Carlyle Grill) and his twenty-five-year-old son, Peter, who trained at Paris's Taillevent and New York's Del Posto. Since its ambitious and extravagant opening last winter, Vellum has quietly moved closer to the culinary mainstream. One local observer of the restaurant scene called the new menu "dumbed down"--the sous vide poached egg, for instance, is gone, as is celebrity sommelier Ric Jewell. Vellum has added "Grill" to its title, and the entrees are recognizable and described simply: "New York strip," "pork ribs." Peter now greets customers in a suit rather than kitchen whites, and Jeffrey Sartor is listed as the chef. Peter points out that the Huffington Post r..."/>
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Vellum's HuffPo Moment

Finding the balance

From the March, 2014 issue

The only restaurant besides Zingerman's to get its own number in Huffington Post's "Nine Reasons to Eat in Ann Arbor" was Vellum, a collaboration between John Roumanis (Mediterrano and Carlyle Grill) and his twenty-five-year-old son, Peter, who trained at Paris's Taillevent and New York's Del Posto.

 
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