Chef John Fraser, renowned for his acclaimed New York City establishments Dovetail and Nix, elevates the dining scene with The Vermilion Club, a sophisticated chophouse in the Financial District’s Winthrop Center. The menu juxtaposes classic steaks with inventive dishes like foie gras Boston cream pie and mozzarella-smothered veal chop pizzaiola. The ambiance is both swanky and inviting, complemented by a central bar boasting a 70-strong cocktail list. While the dry-aged ribeye lacked the expected umami depth, the veal chop and King Crab Tagliatelle were standout dishes. Service is impeccable, and the beverage program is exceptional, featuring a diverse array of expertly crafted cocktails.

The Vermilion Club

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