100 Very Best Restaurants 2013: Vermilion


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

About Vermilion


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.


100 Very Best Restaurants 2013

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.