The Vermillion Club

Perched on the mezzanine of The Connector at Winthrop Center in Downtown Boston, The Vermilion Club is Chef John Fraser’s modern take on a classic chophouse. The space exudes a vibrant energy, making it the ideal destination for all occasions, whether it be after-work drinks and a bite, a weeknight outing, or a special evening on the town.  

Named after Dale Chihuly's masterpiece sculpture above our 55-foot bar, The Vermilion Club embodies a design-forward ethos conceptualized by Thomas Juul-Hansen. With custom furniture and bespoke lighting, the space provides a sensory journey that encapsulates all aspects of modern cuisine.

Chef Fraser’s Mediterranean heritage and ingredient-obsessed approach to local and seasonal produce are focal points on the chophouse menu, elevating steakhouse classics that are both familiar and a step above. The versatile offerings feature dry-aged meats, whole fish, vegetable-forward entrées, and shellfish—with special attention to Northeastern favorites like lobster and clams. 

For a shared experience, the Three-Way Tartare is the perfect starter, showcasing Bourdain-style beef, tuna, and heirloom tomato. The Roasted Canoe-Cut Bone Marrow boasting buttered little neck clams is a gem for the adventurous. For plant-based enthusiasts, the Cauliflower Tarte Tatin with vermouth-poached raisins and vadouvan curry is a crowd favorite. From the Prime Cuts section, the Veal Chop Pizzaiola marries tradition and innovation, resembling a pizza topped with fresh mozzarella, marinara, and spicy soppressata.

Beverage Director Amy Racine unveils an expansive cocktail lineup featuring over 70 meticulously curated cocktails categorized by spirit, reintroducing classic cocktails with a contemporary twist. Each section highlights a signature drink alongside pre-Prohibition favorites, such as the Ward Eight and a new iteration of The Vermilion Manhattan, which uses Inniskillin Cabernet Franc Ice Wine from The Vermilion Club’s exclusive Knob Creek bourbon barrel instead of sweet vermouth. 

The pastry program is under the expert guidance of Chef Sofia Schlieben, and her large-format Caramelized Puff Pie takes center stage. For a more savory ending, don’t sleep on the Truffled Phyllo baked with brie, truffle honey, and balsamic reduction. 

Welcome to the club.