Cary Thompson is opening a restaurant called Velour at 665 High Market Street in the space formerly occupied by Enrique Tomas tapas bar. The new eatery will provide an elevated dining experience for the lunch and dinner crowd. Thompson explained his new venture this way:
“We started with Southern cuisine as the blueprint, and then we mixed it with some Asian, Spanish, and European influences. It just blends it all together, we call it 'a fluent cuisine,' but the base is always Southern. It has that Southern, deep smoke flavor, but still has an Asian zest."
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According to Thompson, who is a trained chef, the menu will include items as diverse as blackened fish over succotash, lobster benedicts, strawberries customers can dip in chocolate and oysters Rockefeller. The unusual pairing of chicken and caviar will be part of their signature dishes and also an Asian slaw accompanying a Korean-style rib plate.
Following his time at the Auguste Escoffier School of Culinary Arts Thompson operated his own catering company in addition to working in front-of-the-house roles and in server and management positions in restaurants.
Reportedly prices will be in the mid-range at Velour, which will have extended happy hours.