Cuisine:

• American
• Contemporary
• Eclectic
• New American
• Others

Vermilion Description:
Along Old Town's main drag---King St.---Vermilion is a must-visit for the young and trendy for casual drinks and a very charming and upscale meal. Separated into two distinct dining areas, the restaurant showcases the clever contemporary American cooking of chef Anthony Chittum. The menu changes to reflect seasonal bests, but you can't go wrong with the unique roasted olives appetizer, a plateful of salty goodness sparked with herbs and garlic. Spring chicken "piccata" comes with fennel barigoule, crispy semolina and calamata olive tapenade. This entrée may be replaced with some other version of young, tender chicken, or you might want to look elsewhere on the menu for the Pineland Farms beef strip loin, or possibly the grilled Berkshire pork loin with Cajun boudin croquette, spiced rapini and green garlic pomme purée. Who knows what you'll find, but you won't be disappointed. As for desserts, there may be ricotta pound cake or tropical fruit varieties: mango, coconut, kiwi, pineapple and passion fruit.


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