Sepia

Built in Chicago's thriving Warehouse District in a former print shop from the 1890s, Sepia's sensibility echoes bygone eras throughout both its space and dining experience. From the custom-tile, Art Nouveau floor, to the hand-crafted millwork and the vintage stemware, the easy elegance of the lounge and dining room serve as an ideal backdrop to Executive Chef Andrew Zimmerman's inventive American cuisine. Sepia's product-driven menu showcases the quality and purity of its products, letting both the ingredients and Chef Zimmerman's passion shine through. His seasonal menu, while rooted in tradition, embraces modern thinking as he showcases pristine natural ingredients that are primarily organic and/or sustainable. These ingredients come to life in dishes that are indicative of thought and precision honed from years of Chef Zimmerman's classic French training under some of the country's most notable chefs; his pastas, chutneys and jams are also all homemade. He supports local artisan farmers and proudly encourages craftsmanship and the revival of traditional practices. Sepia also offers a private event space, Private Dining by Sepia, which is located next door to the restaurant at 135 N. Jefferson. Designed to cater to any occasion, it serves as the perfect backdrop to the inventive seasonal American regional cuisine created by Chef Zimmerman. The product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. The same care is carried through the wine and libation programs, emphasizing artisan winemakers and hand-crafted cocktails. Available seven days a week for lunch, dinner, cocktail receptions and meetings, the space offers the most intimate way to host your Chicago event. The space can accommodate 60 guests for a seated lunch or dinner and 100 for a cocktail reception.