Sepia

June 12th, 2017
Chicago, USA
1 star Michelin Guide

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Seamlessly melding refined and rustic, vintage and contemporary, Sepia has the feel of an instant classic. Stylish without being sleek, the space is warm and inviting, comfortable yet lively.

Sepia’s product-driven menu showcases the quality and purity of the ingredients, letting both the ingredients and Chef Andrew Zimmerman’s passion for what he does shine through.

Their seasonal menu rooted in tradition, showcases pristine natural ingredients, organic and sustainable. Sepia supports local artisan farmers and proudly encourage craftsmanship and the revival of traditional practices.

Sepia celebrates tradition – with a modern twist.

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cured sardine with huitlacoche, black radish and pickled onions
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potato gnocchi with rabbit sugo, olives and pumpernickle
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beef shoulder loin with spring onions and red chimichurri

Built from an 1890 print shop, Sepia features memorabilia from the Windy City’s bygone eras. Attention to detail runs throughout Sepia – both in the room and on the plate – from the custom tile Art Nouveau floor to the hand-crafted millwork to the vintage stemware, the easy elegance of the room serves as the perfect backdrop to the inventive American cuisine.

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Sepia’s artwork

Memories of a gourmand

Committed to bring people together at the table through food and drinks. I love to travel the world to find the most amazing experiences.

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