WELCOME
Vermilion is committed to supporting the families, growers, farmers, watermen and purveyors of the mid-Atlantic region, and our changing menus are inspired by the day-to-day seasonality of their ingredients and serve as a tribute to their work.
With two distinctive settings and menus, Vermilion is the ideal location for a casual weekday dinner, a special occasion, or simply a great gathering place for drinks with friends in the heart of Old Town, Alexandria.
DINNER NIGHTLY BEGINNING 5 O’CLOCK
WEEKEND BRUNCH FROM 10:30 UNTIL 2:30
BAR NIGHTLY BEGINNING 4 O'CLOCK
CLOSED MONDAYS
THE DINING ROOM
THE TAVERN & BAR
WEEKEND BRUNCH
Vermilion’s Dining Room offers a seasonally-driven celebration of our Mid-Atlantic region and the myriad purveyors who call it home. Chef Anthony Chittum’s continuously evolving menus reflect the day-to-day seasonality of their work and serve as a love letter to the rich bounty this region provides.
In addition to the standard menu, dining room guests are offered the ‘Farm Table’ experience, a family-style three course option designed to showcase the menu in its entirety.
With the same dedication to sourcing the highest quality ingredients from the region’s best producers, Vermilion’s Tavern and Bar provide a dining destination for any occasion.
While reservations are encouraged for seating in the dining area, the spacious bar & lounge at Vermilion is perfect for last minute get-togethers, happy hour revelry or a simple snack at any hour. Seating in the bar & lounge is available first come.
Brunch at Vermilion is a relaxed affair. Whether it’s a quiet respite or a convivial gathering with friends you’re after, Vermilion offers up a comforting space in which to unwind and savor the weekend.
Reservations are encouraged for brunch. However, the comfortable lounge area is perfect for getting together with friends over bubbly, or for simply reading the morning papers at the bar. Seating in the bar & lounge is available first come.
A SENSE OF PLACE
Guided by Chef Anthony Chittum, Vermilion stands committed to the growers, farmers, watermen and myriad purveyors of the Mid-Atlantic watershed. As a native of Maryland's Eastern Shore, Anthony brings an innate sense of place to each plate with an intractable reverence for local ingredients, and an aesthetic that allows these ingredients to shine.
The thoughtfully curated beverage program at Vermilion echoes this philosophy with an expansive offering of terroir-driven wines and a cocktail menu committed to seasonally-sourced ingredients. A sensational collection of over 150 fine whiskies, ryes and bourbons rounds out the experience and for many serves as reason enough to visit time and again.
FRUITS AND VEGETABLES
1. EARTH & EATS
2. PATH VALLEY
3. MOON VALLEY
4. FRESH IMPACT
5. CHEF'S GARDEN
6. IRWIN MUSHROOMS
7. KARMA FARMS
FISH AND SHELLFISH
8. SMOKE IN CHIMNEYS
9. SAPIDUS FARM
10. WHITE STONE
11. 38 NORTH
12. BLACKBERRY FARM
MEAT AND POULTRY
13. NEW FRONTIER BISON
14. JAMESON
15. SEVEN HILLS
16. ROSEDA FARM
17. GREEN HILL FARM
18. JURGIELEWICZ FARM
19. LONGVIEW FARMS
20. AUTUMN OLIVE FARMS
DAIRY AND CHEESE
21. PIPE DREAMS DIARY
22. THE FARM AT DOE RUN
23. CHAPEL CREAMERY
24. COULTER FARM DAIRY
25. KURTZ FAMILY CREAMERY
26. MEADOW CREEK DAIRY
27. FIREFLY FARMS
28. CALKINS CREAMERY
OTHER
29. CASTLE VALLEY MILL (grains)
30. LINDERA FARM (vinegar)
OUR BOUNTIFUL
MID-ATLANTIC
REGION
CHEF & PARTNER
ANTHONY CHITTUM
Chef Anthony Chittum is known for modern American cuisine showcasing the best of the Mid-Atlantic region balanced with a deceptively simple aesthetic. His consistently exceptional cooking has earned him 3 stars from both The Washington Post and Washingtonian Magazine and he has been featured in The New York Times, The Washington Post, USA Today, Capital File and more.
Chef Chittum began his career under James Beard Award-winning Chef Donald Link at the Creole and Cajun-infused Elite Café in San Francisco before moving east to work at the newly opened Equinox restaurant in Washington, D.C. with award-winning Executive Chef Todd Gray.
At just 28 years old, Chittum was named Executive Chef of Notti Bianche where he received a “Best New Restaurant'' nod from Washingtonian. From there, he joined the Neighborhood Restaurant Group as Executive Chef of Vermilion and was quickly recognized as “Rising Culinary Star of the Year” by the Restaurant Association of Metropolitan Washington, while the restaurant was named “Best Upscale Casual Restaurant” and received 3 stars from the Washington Post.
Chef Chittum then took the reins at Iron Gate where he partnered with Neighborhood Restaurant Group to revitalize and reopen the oldest continuously operating restaurant in Washington, D.C. At Iron Gate, he solidified his reputation for his commitment to sourcing the very best locally-grown products from an ever-expanding network of farmers, fishermen, and artisans of the Mid-Atlantic. Chef Chittum plans to maintain this commitment to the best of the region as he once again guides Vermilion forward.
LOCATION
Vermilion Is Located On The Corner Of King Street & N Fayette
In The Heart Of Historic Old Town, Alexandria.
