Vermilion occupies a corner spot at King Street and North Fayette in historic Old Town, run under Chef and Partner Anthony Chittum. A native of Maryland's Eastern Shore, Chittum built his career under chef Donald Link at San Francisco's Elite Café before moving to Washington to cook under Todd Gray at Equinox, then becoming executive chef at Notti Bianche. He later left Vermilion to lead Iron Gate before returning to guide the kitchen again.
The restaurant runs as two distinct spaces. The Dining Room follows a continuously changing seasonal menu sourced from a network of Mid-Atlantic growers, watermen, and purveyors, and offers the Farm Table, a family-style three-course option meant to walk guests through the kitchen's range in one sitting. The Tavern & Bar runs its own separate menu in a more casual setting, backed by a beverage program of terroir-driven wines and a collection of more than 150 whiskies, ryes, and bourbons; weekend brunch is served in the same lounge space.
Regulars come back for the apple cider donuts and have built a following around the family-style meals and weekend brunch service.
Chittum earned James Beard Foundation Best Chef semifinalist recognition in both 2009 and 2013.
The restaurant runs as two distinct spaces. The Dining Room follows a continuously changing seasonal menu sourced from a network of Mid-Atlantic growers, watermen, and purveyors, and offers the Farm Table, a family-style three-course option meant to walk guests through the kitchen's range in one sitting. The Tavern & Bar runs its own separate menu in a more casual setting, backed by a beverage program of terroir-driven wines and a collection of more than 150 whiskies, ryes, and bourbons; weekend brunch is served in the same lounge space.
Regulars come back for the apple cider donuts and have built a following around the family-style meals and weekend brunch service.
Chittum earned James Beard Foundation Best Chef semifinalist recognition in both 2009 and 2013.