As you stroll through Boston’s Financial District, you might be pleasantly surprised by a stylish steakhouse looming above the city’s historic streets. Take a closer look, and you’ll notice the remarkable 30-foot glass artwork “Vermilion Fiori,” crafted by Dale Chihuly, delicately hovering over the 35-seat bar at The Vermilion Club: Steakhouse and Cocktail Bar.
This sophisticated chophouse, named after the eye-catching sculpture, is the brainchild of Chef John Fraser, who brought this elevated dining experience to Boston last year after the success of his chef-curated food hall, The Lineup. Fraser boasts a remarkable restaurant portfolio that spans from Los Angeles to New York City.
Located in the vibrant heart of the Financial District, The Vermilion Club has swiftly gained acclaim for its enticing two- and three-course express lunch offerings, which include clam chowder, chicken Paillard, steak frites, and indulgent New York cheesecake.
If you manage to secure a seat at the bar, be sure to try their exclusive Vermilion Club Burger, made with juicy grass-fed Piedmontese beef on a brioche bun, crowned with Welsh cheddar from 5 Spoke Creamery and a zesty house-made ketchup.
During a recent visit, we settled into a lively table at the bar with views of the Financial District. Our friendly server suggested we start with a unique craft cocktail, and we were thankful for her recommendation.
The Vermilion Dirty Martini was a bold selection, while the Spicy Margarita set a delightful mood. Their signature warm buttered rolls are simply irresistible, so be sure to save some room for the main event—those mouthwatering steaks.
Starters feature fresh East Coast oysters prepared with all the necessary accompaniments, giant shrimp cocktails paired with a notably spicy wasabi sauce, and the must-try French onion dumplings immersed in a rich shiitake consommé.
A highlight among the appetizers is the Three-Way Tartare, which showcases Bourdain-style beef, tuna, and heirloom tomato. For a special treat, be sure to try the roasted canoe-cut bone marrow topped with buttered littleneck clams.
Chef Fraser has designed a menu that is both inviting and diverse, spotlighting not only dry-aged meats but also an exquisite array of seafood, poultry, lamb, and veal options. Standout dishes include whole roasted Dover sole, Australian lamb chops, Faroe Island salmon, and veal chop Pizzaiola.
The beef selections, sourced from Snake River Farms and Creekstone, range from a Club-style filet mignon to a spice-crusted Prime rib and Prime porterhouse. We highly recommend the 14-ounce cowgirl ribeye, cooked to a perfect medium rare, alongside the equally delectable New York strip.
Steaks are offered à la carte, so don’t miss the chance to enhance your meal with signature sides like luxurious truffle mac and cheese, wild mushrooms, or new potatoes with ramp butter.
If you have any space left for dessert, treat yourself to a dark chocolate soufflé, stout sticky toffee cake, burnt bee baked Alaska, or toasted butter cake. If you’ve filled up, an espresso martini or coffee rum-groni is the ideal way to end a remarkable dining experience.
Image Source: Trip Advisor
