Vermilion
Steak house · Downtown ·
Modern steakhouse with creative tartares, French onion dumplings, veal pizzaiola
Modern steakhouse with creative tartares, French onion dumplings, veal pizzaiola
"There are plenty of restaurants Downtown where you can take someone for a business-y dinner, and most of them are fine. But if you want to get the deal done or indulge in quiet conversation, the Vermilion Club is the place to do it. Set above the lobby of an office building, inside you’ll find a hushed atmosphere with dark booths, sunlit tables in front of a massive window, and a giant orange Chihuly sculpture. The most interesting dishes are in the market and appetizer sections of the menu, including surprises like french onion dumplings flecked with truffles and a teapot pour of shiitake consommé tableside." - Team Infatuation
"There are plenty of restaurants Downtown where you can take someone for a business lunch or dinner, and most of them are fine. But if you want to get a deal done, or have a quiet conversation, the Vermilion Club is the place to do it and get some amazing food in your belly at the same time. Set above the lobby of an office building, inside you’ll find a giant orange Chihuly sculpture over the bar—your first clue that this meal isn’t going to be cheap. There’s a hushed atmosphere, along with dark booths on one end and sunlit tables center stage in front of massive windows. The menu is accessible, with a number of steaks prepared natural or Montreal spiced (go with the latter). The veal chop pizzaiola—essentially a pepperoni pizza with veal crust—is one of the best things we’ve eaten this year, and we eat an obscene amount of food." - tanya edwards, grace kelly
"We’ll always raise an eyebrow whenever an out-of-towner tries their hand at a classic Boston dining experience, but in this case, the idea panned out. The Vermilion Club is a not-so-self-serious steakhouse from NYC-based chef John Fraser’s perspective, which translates into dishes like decadent French onion dumplings, a Caesar salad topped with an everything bagel crumble, and a savory foie gras Boston cream pie. (You’ll find all the usual suspects, from jumbo shrimp cocktail to dry-aged tomahawks, here as well.)" - Erika Adams
"Chef John Fraser is bringing his Industry Table initiative to his newly opened Boston steakhouse. Under this program the restaurant will keep at least one table for two open nightly for restaurant workers to dine at cost. Reservations can be made up to four weeks in advance; same-day dining is not available with this initiative." - Erika Adams
"There are plenty of restaurants Downtown where you can take someone for a business lunch or dinner, and most of them are fine. But if you want to get a deal done, or have a quiet conversation, the Vermilion Club is the place to do it and get some amazing food in your belly at the same time. Set above the lobby of an office building, inside you’ll find a giant orange Chihuly sculpture over the bar—your first clue that this meal isn’t going to be cheap. There’s a hushed atmosphere, along with dark booths on one end and sunlit tables center stage in front of massive windows. The menu is accessible, with a number of steaks prepared natural or Montreal spiced (go with the latter). The most interesting dishes, however, are on the market and appetizer sections, where you’ll find unexpected surprises like french onion dumplings flecked with truffles and a teapot pour of shiitake consommé tableside. Food Rundown Veal Chop Pizzaiola This is one of the best things we’ve eaten this year, and we eat an obscene amount of food. The massive veal chop is pounded into a tender slab, covered in breadcrumbs, and fried to peak crispiness. Less ambitious kitchens might consider the play between tender meat and fried crunch enough, but Vermilion Club takes it further with sweet marinara, cheese, and pepperoni. It’s essentially a pizza with veal crust, and you want to be eating it. photo credit: Nitzan Keynan Olive Oil Tater Tots If you’re going to get one side, this is where you should land. Crunchy golden squares stacked Tetris-like, the soft potato goodness inside is whipped with high-quality olive oil, making the tots so melty and flavorful you won’t dream of asking for ketchup. photo credit: Nitzan Keynan The Caesar The fish on this salad are anchovies for people who say they don’t like anchovies. The mustard marinade cuts the briny fish flavor and softens the texture perfectly. And while we’re tired of everything bagel spice on everything, it works on the crumbly croutons. We also love the parmesan dressing (in lieu of shaved chunks) because the cheese-to-lettuce ratio approaches divine proportion status." - Tanya Edwards
