Vermilion: Best of Breakfast and Brunch 2012

Photo by Scott Suchman

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.

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