Vermillion Restaurant, Old Town Alexandria
You know those V-8 commercials? The ones where you could have had a V-8 but didn’t and some fool (or baby) smacks you on the head? That’s what I felt like after dining at Vermillion recently. Vermillion, part of the Neighborhood Restaurant Group, has long been a favored eatery in the neighborhood and with the recent addition of Anthony Chittum at the helm, it has taken its’ place on the area’s culinary map. Chittum’s cooking brings local and seasonal ingredients to the forefront, carefully prepared with restraint to allow the food to shine.
Frank and I actually decided to visit Vermillion on the way to Old Town. The usual conversation of “what are you in the mood for?, what do you want?” was bantered about. Comfort food? an old standby? something new? Something new it was. We decided that it was worth a try to get in to Vermillion at about 6:30 on a Friday night. Daring, I know, especially in the afterglow of very nice reviews in the Washingtonian Magazine and Washington Post Dining Guide.
We entered the romantically lit space, adorned with red curtains and warmed by wood. A hostess was glad to tell us that yes, table 41 was open and it was one of the window tables (I love them!). I’m normally wary of barstool tables but these were very comfortable with good back and foot support. A waiter came to our table and took our drink order and said, quite proudly, that they do not have any specials because what is on the menu is local and seasonal and that the dishes change about every 2 months. OK. We had enough to choose from with menu items that suit our taste, but I will say that the number of entrees is relatively small, around seven or so.
I, of course wanted to try the highly touted charcutrie plate, which Chef Chittum makes himself. The charcuterie came with a basket of grilled flat bread points. The meats were accented with cherry mustard and pickled vegetables. I only wish that the server had described each meat, as we were left to guess what we were eating. It all tasted incredibly good though.
At the same time, I had ordered the cauliflower soup with seafood sausage. The presentation was beautiful, with roasted cauliflower sitting beside sliced seafood sausage in a bowl. The soup is grandly poured into the bowl from a white porcelein teapot (very clever touch). The soup and its’ contents could have been a bit warmer, because I think it would have tasted even better. I make roasted cauliflower soup and this version is lighter and less spicy than mine, allowing the scallop and fish filled seafood sausage to shine.
Our main courses were spring chicken and roasted pork loin. Frank had the chicken and it indeed was petite, tender and oh-so juicy and flavorful. The accompanying polenta was cooked perfectly but suffered from sitting perhaps under a heat lamp too long, as it developed a tad of a crust on top. The grapes were an ideal addition to set off the protein. I must remember this the next time I make roast chicken!
My pork was ordered medium, as I’m trying to break away from the whole “must cook the trichinosis out of pork and dry it to bits” thinking. The pistachio and fig - filled pork was presented in sliced medallions and was accompanied by garlic sausage, fig gastrique and alsatian cabbage. The flavors complimented each other really well. The garlic sausage wafted of well, garlic but did not leave me reaking of the stinky wonder later. And fruit paired with pork, whats not to like? The cabbage hit a slight sour note which balanced the sweetness of the fig perfectly. I loved this dish.
The service was attentive and enthusiastic, with obvious pride taken in the local and in house made ingredients. We were greated by someone who I assume to be a manager and we chatted/gushed about the charcuterie. And again, to walk into a popular restaurant on a Friday night and be accomodated immediately and with cheer, was indeed wonderful.
Once again we were too full for dessert (sorry folks!) but perhaps next time. There will be plenty of next times!
Vermilion
1120 King Streeet
Alexandria, VA 22314
703 684 9669
So-= How much weight have you gained -visiting ALL of these wonderful restaurants? LOL
Mmmm. Cherry mustard. What was that like?
The cherry mustard was delicious: grainy tangy and sweet. It complimented the cured meats really well.