Nearby points of interest
Nearby points of interest
Seamlessly melding refined and rustic, vintage and contemporary, Sepia has the feel of an instant classic. The stylish space is warm and inviting, comfortable yet lively. Attention to detail runs throughout Sepia -- both in the room and on the plate -- from the custom Art Nouveau tile floor to the hand-crafted millwork and the vintage stemware. The easy elegance of the room serves as the perfect backdrop for the inventive American cuisine. Chef Andrew Zimmerman's product-driven, seasonal menu showcases the purity and quality of the ingredients, letting both the ingredients and his passion for what he does shine through. Sepia celebrates tradition – with a modern twist.
Chicago, IL 60661
Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:00pm
Monday - Thursday: 5:15pm - 9:30pm
Friday 5:15pm - 10:30pm, Saturday 5:00pm - 10:30pm
Lounge opens daily at 4:00
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Visa
Banquet, Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Non-Smoking, Outdoor dining, Private Room, Wheelchair Access, Wine
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The elegant new private event space features Chef Andrew Zimmerman's inventive American cuisine. Comfortably accommodating 60 guests for a seated event or 100 for a reception, let Private Dining by Sepia provide the Michelin-starred experience for your intimate wedding, corporate or social event.
Sepia Ratings and Reviews
Our experience was perfect. The food was fabulous! We ordered duck and rabbit as our 2 main courses, and they were exquisite! We asked the staff to pair our starters and mains with wines and the choices were perfect. Our server was professional, responsive, and knowledgeable. Sunday evening is a great time to dine at Sepia because the restaurant is not crowded. This is a perfect environment if you want to relax, take your time, and talk to your dining partners. We can't wait to return.
My wife and I arrived at Sepia for a 9:15pm reservation during the restaurant week, and used the valet parking service they provide. Valet parking uses the parche app so credit is available and you can tip on there as well.
We were promptly greeted at the door by two hostesses, and were asked for our coats and promptly taken to our seats.
As we walked through the restaurant to our seats we noticed the beautiful artwork, and chandeliers in one of the most amazing dining areas. The bar was a nice cozy size, for intimate conversation.
The four course meal was impeccable, and I can not even use enough descriptive words to explain how fantastic the meal was. The first dish I had was a smoked rabbit country pate, and my wife had baby beet with bebitas habenero and white chocolate. The second dish I had was pasta allá chitarra and my wife had ricotta cavatelli. The main entre I had was cornmeal encrusted trout, and my wife had beer braised beef shoulder. Finally desert, my choice was the Meyer lemon semifreddo, and my wife’s was Paris brest. Each portion size was enough, not too small and not too big. Just the right amount were I was able to get through all of these amazing dishes and not feel bloated by the end.
Sepia definitely offers a dining experience that tops the list, and I would highly recommend this fine dining establishment to anyone.
I must say the interior decor was definitely done tastefully. However, I to be honest I am not sure it delivers with its food. Nothing tasted particularly offensive; however I would describe it as “uninspiring”, especially for a Michelin stared restaurant. When compared to comparable restaurants such as Blackbird & Boka, it lacks creativity. Also, the effort in the plating and the overall presentation leaves a lot to be desired. I thought a restaurant by Andrew Zimmerman would have more creativity.
This restaurant has great potential, but it is competing in a class- and price point that includes Boka, Avec and Lena Brava. What all three these other restaurants has in abundance, and what is lacking at Sepia is good service.
The service disappointment starts at the bar, where the bartender was inattentive at best (and rude at worst). At the main event, food came out very slowly. Our server was very matter of fact, and didn't seem to notice or care. The only bright spot in all of this were the bus team who were fast and friendly.
Food portions were inline with expectations for this type of restaurant, perhaps a little smaller, but well presented and flavorful. Unfortunately along with the poor service, there are also some really odd ways of doing things. Wine pairings were presented as a flight, rather than brought out with each course and guests are left to 'figure it out' by themselves.
Other reviewers seem to view this location favorably, which is odd. Our visit was during Restaurant Week , and one possibility is that we received the "B" team this night as a result. This is regrettable. B team or not, there isn't room for this type of service within the peer group. This was our first, and likely last visit.
We went to Sepia during restaurant week and thought the food options were okay. They had 3 choices for the entree: trout, beef, and falafel. When asked for a recommendation from the waiter - he didn’t really leave much for a suggestion. I’m fact, he said the beef was heavy so it just depends what you are I’m the mood for - shocker! I know that. Regardless, i ordered the trout and it was OK. If I go back to Sepia, it will be for happy hour.
The food is not so good during Chicago restaurant week. I didn’t see anything special based on their reputation of ‘Michelin’ restaurant. Quite disappointing. Just regular food. I was hoping there would be a surprise in the food compare my previous experience in michelin restaurant. And the price is not even reasonable based on the food.
My recent experience was the polar opposite of my previous one. There, I noted the creative, well-prepared food but lamented the incredibly slow service. This last Saturday the service was exceptionally quick (almost to a fault) but the food was "meh." I had a trout (steelhead, though not specified on the menu) that was well-prepared but lacking any "wow" factor--I make just as good at home. The rabbit pate as an opener was fine, but nothing special. The wine flight was 4 very small pours with nothing terribly special (and unlike many place with set menus there was no matching the wine with the dishes--you just got a white, rose, red and desert wine). I will withhold final judgment, however, as this was Restaurant Week in Chicago, thereby limiting their menu, though you'd think they'd have shown a bit more creativity if they're trying to expand their customer base (the whole purpose of participating in the Restaurant Week).
We had lunch here during the restaurant week. It was packed at 1 pm. The bread roll was nicely baked, hot and airy with seed on top of it. I had the kale salad with parmesan crisp and it's on the heavy side. For entree, I had trout which was well cooked but not very special. The side salad with bacon bits was very enjoyable. Dessert - Paris Brest was a puff pastry filled with chocolate cream and it was delicious with the rice puffs and cream cheese whip. Overall, the flavor here is lacking the wow factor for me though the ingredients are of good quality, service is standard, and maybe it's because of the restaurant week.
Didn’t realize it was the start of restaurant week. Only pre fixe menu, two choices/three courses available, and this menu only will be available throughout restaurant week. Really?
Upon ordering, no duck fat fries? No I will not be able to order any. (Though they are served with the Thai chicken sausage sandwich). Quietly I asked my guest to ask for extra fries with his meal. Waiter responded he will ask the kitchen. Hmmmm. Response, yes we will be able to have extra fries with a charge.
The four of us ordered the soup and mine was served first (I was the only female) , server over poured my serving and he needed to compensate the last three bowls. Last serving was light, probably only two or three spoons. We wondered if he would return with more, unfortunately no.
The remaining service was fine. Only fine. I will return because I do enjoy my meals there, especially the seafood. I would request a different server if I see the same person. I just felt like I was slighted.
This was my second time dining at Sepia, again everything was outstanding. I don't have a sweet tooth so the had the venison tartar as my dessert (while my date had sweet) and asked it to be paired with a dessert wine; the sommelier blew me away with her choice; it perfectly complimented and even enhanced the insanely delicious venison. Bravo!
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