About Vermilion
Few restaurants can check off as many boxes as this one when it comes to brunch. Charm? In abundance. Service? Gracious, informed, attentive. Setting? Gas lamps, wooden floors, cozy booths. Cooking? Chef Tony Chittum is one of the most passionate artisans in the area. The result is among the most versatile spots around—ideal when you’re part of a group with divergent tastes.
You can choose breakfast (a perfect three-egg omelet filled with local vegetables, cheese, and herbs or baked eggs with white-cheddar grits and stewed tomatoes) or lunch (crisp-skinned trout with fingerling potatoes). Soup and salad are not emblematic of brunch, but Chittum excels with both, so consider augmenting your meal with one—or better yet, both. Saturday and Sunday, 10:30 to 2:30.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
