100 Very Best Restaurants 2013: Vermilion

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Fresh Goat Cheese Tortelloni at Vermilion Restaurant. Photograph by Scott Suchman

About Vermilion

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cuisines
Breakfast, Modern

Among the many chefs touting their connections to local farmers, none is as assiduous in sourcing his products as Anthony Chittum. This is sturdy, no-tricks American cooking, rooted in the traditions of Virginia and coastal Maryland, with a seeming simplicity that’s the product of more time, effort, and sweat than you’d ever guess. Chittum is aided by a staff that manages to make a meal of relatively high-stakes fine dining feel like a low-key dinner party.

Don’t miss: “Waldorf” salad; smoked polenta and sausage agnolotti; goat-cheese tortelloni; duo of beef; a plate of upgraded candy bars, cupcakes, and pops; hazelnut cheesecake.

Open: Monday and Wednesday through Friday for lunch and dinner, Tuesday for dinner, Saturday and Sunday for brunch and dinner.

Expensive.

100 Very Best Restaurants 2013

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.