100 Very Best Restaurants 2013: Vermilion

Fresh Goat Cheese Tortelloni at Vermilion Restaurant

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

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