Boston's high-rise dining scene is set to reach new heights with the opening of the Vermilion Club on June 11, as announced by chef and restaurateur John Fraser. Nestled inside the soaring Winthrop Center, this 120-seat restaurant aims to meld the traditional opulence of a steakhouse with Fraser’s signature culinary flair, especially noted for the Michelin-starred prowess he showcased at his former vegetarian restaurant Nix in New York City.

According to Boston Eater, Fraser is well-prepared for the expansion into Boston's robust market of steakhouses, wanting to contribute to the city's distinctive style of dining. His new endeavor is not his first foray into the Boston dining scene, as the adjacent, more casual Lineup food hall caters primarily to the lunchtime crowd of office workers.

The grandeur of the space is accentuated by a 30-foot glass art sculpture by Dale Chihuly, titled "Vermillion Fiori," which hangs above the 35-seat bar. The Vermilion Club boasts a substantial cocktail program with a lineup of nearly 70 drinks, the menu of which Fraser humorously compares to a "Betty Crocker cookbook" based on its organization.

Fraser's touch is evident across the menu where diners can find traditional steakhouse offerings like filet mignon and dry-aged tomahawk alongside more adventurous selections such as a foie gras Boston cream pie, and a tomato tartare that conjures the umami of its beef counterpart using semi-dried tomatoes and an aioli base. "We’re trying to deliver on the umami of a steak tartare," Fraser told Boston Eater, emphasizing the dish's light, and bright profile.

The Vermilion Club also represents Fraser's commitment to creating an environment that extends beyond just the plate, considering every detail from the lighting and music, to the staff uniforms. “I think most creative people, the way they express themselves is usually not just one thing," Fraser explained to Boston Business Journal, "For us, it’s one part control freak and one part giving a full experience."

The Vermilion Club is set to begin its service with dinner hours, eventually expanding to accommodate lunch and brunch crowds. Fraser, who oversees JF Restaurants based in New York, remains optimistic about the evolving work patterns post-pandemic, banking on a demand for his new upscale space within Boston's tallest tower, which already houses a constellation of eateries known collectively as The Lineup. The chef sees potential fluidity in office work patterns, anticipating a gradual return to a semblance of the traditional workweek.