The Vermilion Club

The story

Crafted with passion, served with love

A Steakhouse Reimagined

Perched on the mezzanine of Winthrop Center at 115 Federal Street, The Vermilion Club is Michelin-starred Chef John Fraser's take on the American steakhouse — one that trades convention for an ingredient-obsessed approach rooted in seasonal New England produce, dry-aged meats, and coastal seafood. Fraser, who built his reputation through a vegetable-forward style shaped by his Mediterranean heritage and California upbringing, brings that same sensibility to Boston's Financial District, where the result feels both familiar and distinctly modern.

The Space

The room was designed by Thomas Juul-Hansen and takes its name from the dramatic Dale Chihuly vermilion sculpture suspended above a 55-foot bar. Custom furniture, bespoke lighting, rich ruby tones, and intimate booths give the space a warmth that suits everything from a weekday client lunch to a proper celebration dinner. It is the kind of room that earns its reputation on atmosphere alone — then delivers on the plate.

The Menu

The kitchen moves confidently across the full range of American steakhouse territory. Prime cuts include a 12 oz Prime 850 Ribeye Cap, a 28 oz Tomahawk, and a Club Style Filet Mignon, each offered natural or Montreal spiced with a selection of house sauces. Beyond the grill, the menu reaches toward the coast — a Grand Tower of oysters, shrimp cocktail, tuna tartare, and lobster salad; Jonah Crab Tagliatelle with cherry bomb peppers and confit garlic; Scottish Salmon with fregola and chermoula. Starters like French Onion Dumplings with truffles and Gruyère in a shiitake consommé, or Roasted Canoe-Cut Bone Marrow with oxtail ragu, show the kitchen's willingness to push the format without abandoning it.

Pastry Chef Sofia Schlieben leads a dessert program built around shareable, large-format creations — the Burnt Bee Baked Alaska with honey ice cream and scotch flames has become a signature.

The Bar

Beverage Director Amy Racine oversees a program that earned the restaurant a Wine Spectator Award of Excellence in 2025 — recognition that reflects both the depth of the wine list and the seriousness of the broader drinks offering. The Beverage Book runs to over 70 handcrafted cocktails, spanning modern classics, forgotten favorites, and original creations. Weekday Happy Hour from 3 to 6 PM pairs the bar program with raw bar specials and chophouse bites.

The Bigger Picture

The Vermilion Club works as well for a Financial District power lunch as it does for a long Saturday dinner. The express lunch format — two courses for $35, three for $45 — makes it accessible on a weekday without feeling rushed. The evening opens into something more expansive: a steakhouse with genuine range, a bar worth lingering at, and a room designed to be remembered.