The Vermilion Club
About
The Vermilion Club, also known simply as Vermilion, is chef John Fraser’s modern take on a classic chophouse, set on the mezzanine of The Connector at Winthrop Center in Downtown Boston. The menu elevates steakhouse classics with dry-aged meats, whole fish, shellfish and vegetable-forward dishes, giving special attention to Northeastern favorites like lobster and clams and drawing on Fraser’s Mediterranean heritage and focus on local, seasonal produce.
The restaurant is named after a vermilion Dale Chihuly sculpture that floats above the 55-foot bar, and designer Thomas Juul-Hansen outfitted the space with custom furniture and bespoke lighting. Beverage director Amy Racine oversees more than 70 cocktails organized by spirit, pairing contemporary twists with pre-Prohibition favorites. Pastry chef Sofia Schlieben leads a dessert program of large-format creations meant for sharing, including a caramelized puff pie.
What to Know
- Fraser’s hospitality group, JF Restaurants, runs restaurants in New York City, Long Island, Los Angeles, Tampa and Boston.
- A weekday happy hour pairs drinks with raw bar specials and chophouse fare.
- Semi-private dining spaces suit smaller groups, and full buyouts accommodate up to 250 guests.
- Event menus can be customized with help from the restaurant’s planning team.
- Fraser opened his first restaurant in 2007 and is known for a vegetable-forward approach to American cuisine.
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