Like all the best combinations, Latin-Indian fusion cannot be cracked by turning the dial and listening for clicks. Sample unbreakable fare with today's Groupon: for $50, you get the Iron Chef and Next Iron Chef Battles off-menu tasting menu (a $100 value) at Vermilion New York.
Vermilion presents a 10-element tasting menu of fusion dishes crafted by executive chef Maneet Chauhan during spontaneous cooking challenges on the latest season of The Next Iron Chef and in a battle against chef Masaharu Morimoto on Iron Chef America. Brace yourself for an exhilarating global journey with a first course of spanish anchovy boquerones and mint-chicken naan sandwich, building up to the renowned lobster portuguese (named top dish worldwide by USA Today in 2004) and the argentinean indian red chimichurri NY Strip. Courses also include spanish indian artichoke pakora fritters, venezuelan duck vindaloo arepas, pickled chorizo goat cheese skewer and even a ginger turkey roulade with garam masala seasoning. Globally curious sweet teeth end with Peruvian quinoa kheer and a coffee frittata blanketed with warm chocolate mole.
Located in midtown Manhattan, this two-tiered dining nexus accommodates cutting-edge appetites only surpassed by the stylish décor. Casual conversations take place over cocktails in the downstairs lounge, divided by slick partitions of walling water and ponds, as illuminated formal dining occurs in the urbane dining room upstairs.
New York’s Vermilion has been praised by The Financial Times, Time and Gourmet. It was named one of Esquire's 15 More Restaurants Not to Miss and earned a nod from the New York Post. Yelpers give it a 3.5-star average, and OpenTable reviewers give it an average of 3.7 stars:
- The New York branch of Vermilion has garnered effusive praise, both for the quality of the food and for its look – it’s a 12,000 sq ft split-level restaurant with a very stylish lounge and a strikingly attractive dining room – Mike Steinberger, The Financial Times
- Tandoori-baked, churrasco-style skirt steak lit my fire on a bitter night. – Steve Cuozzo, New York Post
- A strikingly original restaurant in a soaring space, with a kitchen that boldly blends Indian and Latin cuisine. The dish: Tandoori skirt steak with plantain chips and garlic spinach. – John Mariani, Esquire
Vermilion has garnered a great deal of press and accolades over the years. From being named one of Chicago magazine’s Best New Restaurants of 2004 to gracing the pages of Esquire in an article titled "15 More Restaurants Not to Miss," the restaurant is no stranger to the spotlight. And at the heart of its success is Rohini Dey, a former consultant who, in 2003, decided to dive whisk first into the restaurant biz. Inspired by her Indian heritage, Dey set out to re-engineer the country’s traditional approach, fusing contemporary homeland flavors with elements of similarly bold Latin cuisine. The restaurant is also now offering a new relaunched menu designed by chefs Anup Patwal & Javier Alvarez, who were featured on the CNBC show Consumed.
At Vermilion’s Chicago and New York City locations, the chefs craft meat and vegetarian fusions. Some of their most successful creations include the Gourmet-lauded duck-vindaloo arepas, lobster tail stewed in coconut-and-curry-leaf gravy, which was named the top dish worldwide by USA Today in 2004, and the tandoori skirt steak, hailed by Esquire Vermilion's chefs have competed on Iron Chef, Top Chef and judged Chopped.
Vermilion has also been praised for its goal of bringing women into high-profile culinary positions. In fact, Dey partnered with the James Beard Foundation to do just that via the Women in Culinary Leadership program. The program has since earned praise from the likes of CBS and The Wall Street Journal.
480 Lexington Ave.
New York, New York 10167Get Directions