I can't believe that I never hauled myself to Vermilion in Alexandria and now I am sorry about all the amazing meals I must have missed because last night Chef Joshua Abrams(working under Chef Tom Gardinelli) and the entire staff served up one of the best tasting meals in ages.
We ordered drinks on arrival, and alas, a number of the cocktails have grapefruit ingredients which is a no-no for us statin folks, so I did mention this to the mixologist on our way out. I had the Old Town Quite Cosmo(sans grapefruit) with Belle Isle habanero dried peppers on the rim(SPICE KICK!), vodka, cointreau lime and cranberry which was nice, but the wines starred last night for sure for every single course.
Our server Andrew was a gem and set the perfect pace and never failed. Trisha, one of the managers, assisted and all I can say is that the setting upstairs in the alcove with candles lit above us, wooden floors and table, wine racks all over and a nice subdued quiet feel, made it all just perfect.
First came a Lightly Cured Hamachi with grapes, pumpkin seeds for crunch and a pumpkin seed vinaigrette. Light and divine and paired with a superb crisp yet oaky Champagne Mondet "Fut de Chene" from Cormoyeux in Valle de la Marne. we were all in love from the first bite(photos on FB), but had little clue what was next. Chef Joshua explained the FOIE GRAS CONFIT was poached in duck fat and then aged in the fat for a month so that it becomes like a torchon terrine consistency and then served with Butternut Squash, Seaweed, Brioche with sea salt and a light dash of maple syrup. The acidity of a 2014 Veritas Vineyards Petit Manseng from Afton, Virginia was ideal with the intense richnees of the foie gras that melted in our mouths. The seaweed was an interesting touch also to cut the richness.
I got worried when I saw a pasta course on the menu, but PAPPARDELLE here was a small portion with Blood Sausage Ragu with apple and mushrooms and Crips Sunchoke Chips on top. The folks at the table who don't care for blood sausage marveled and I adored the whole dish, but especially the 2017 Emile Beyer Gewurtztraminer from Alsace that was slightly sweet on its own, but went intensely peppery with the pairing
Dayboat Scallops were two huge perfectly seared mollusks with beets, plums and braised oxtail with a dash of sour cream and radicchio. It was a rich and heavy dish, but the perfect sized portion and ideal with a 2016 Lola Pinot Noir from North Coast California, which was surprisingly large and caramelly, as North Coast reds tend to be lighter in style.
The duck was presented as a whole breast by the chef at first and it was gorgeous. Rohan Duck had been aged 21 days and then roasted with honey and served with lentils, figs, port and a poiverade(chocolate and pig's blood) sauce again with radicchio and a hint of Malden sea salt which is always a winner.2016 Domaine Mucyn "Les Entrecoeurs" from the Rhone had a nice plummy syrah forwardness that made it again ideal. Indeed all the wines and winemakers were new to us and pairings simply beyond brilliant.
When a chef takes a magnificent BLEU 1924 Roquefort style cheese(1/2 cow,1/2sheep and cave aged),sprinkles it with a touch of Malden salt and pairs it with an Apple Tarte Tatin you have a huge winner. Paired with a 2016 Chateau Laribotte Sauternes and you need nothing more....BUT
then came the Marcona Almond Tart with Black Mission Figs, home made vanilla ice cream and a glass of 2012 Badia a Coltibuono Vin Santo from Tuscany you really go home saying you love dessert(s).
Vermilion has a bar and bistro downstairs, but we fell in love with the space upstairs and even marveled at the fake or real cork walls and ceiling! Comfy chairs and benches, great service and for me what amounted to the best tasting menu in a long time gives this place my top rating.
