Chicago is a city that has never taken a back step from it’s larger global awareness. Known for years for the pizza, the Second City comedy geniuses, the Steppenwolf theatrical brilliance, baseball, finances and amazing architecture Chicago, Illinois is now at the forefront of places to go and see and be seen. When you are in Chicago consider staying at the China Doll Guest House, Bridgeport Bed and Breakfast or University Quarters and certainly make a reservation at Sepia. Sepia is an amazing blend of old and new to fuse together as a great experience for the eye and the taste bud.
Sepia is located in an 1890 print shop located on Jefferson Street in Chicago, Illinois. Walking in to Sepia you will feel the history seep out of the woodwork all the while being in awe of the streamlined design, rustic charm and quiet elegance. Sepia is the brain child of owner Emmanuel Nony and executive chef Andrew Zimmerman. Both men bring French training and history to American cuisine in a brilliant fashion.
Emmanuel Nony grew up among the open air markets, cuisine and air of France. Nony has learned the key to European entertaining through his parents and family which translates into a keen sense for how to run a house and treat a guest. Nony trained in France and then went on to work in the states at such great places as the U.N. Plaza Park Hyatt and Park Hyatt in Chicago. Far East influences come from Nony’s time spent in Tokyo and Fukuoka, Japan. He has been among many cultures and many stress levels and has come to create Sepia as a place to be, relax, dine and enjoy great food.
In the kitchen at Sepia you will find Andrew Zimmerman. Zimmerman is a classic New Yorker trained at the French Culinary Institute. Zimmerman has worked his tools and honed his craft while working for Renato Sommelia. This one time musician has the hands to play well on rising breads and colorful veggies as he now finds home in Chicago creating wonders in the kitchen at Sepia.
The menu at Sepia is extensive offering lunch, dinner, dessert, libations and of course wine. Menus at Sepia are traditional with a seasonal flair. For lunch at Sepia you could feast on broiled cod with caper herb mayonnaise with a side of duck fat fried potatoes. For dinner enjoy potato and ramp leaf soup with confit pork followed by braised beef short ribs with taro root puree, carrots and turnips with a glass of Querciabella Mongrana from Tuscany. Desserts at Sepia are an event in themselves, you could go just for dessert, and enjoy citrus cake with ginger custard with carrot sorbet and apricot crème anglaise or the pan brownie with chai ice cream, almond toffee and griottines with chocolate caramel sauce.
Sepia in Chicago, Illinois is the blending of the new and the old, the east and the west. You could take in a romantic dinner for two or wine with some good old friends any night of the week at Sepia in Chicago.
