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==External links== |
==External links== |
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*{{official website|www.sepiachicago.com}} |
*{{official website|www.sepiachicago.com}} |
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{{Restaurants in Chicago}} |
{{Restaurants in Chicago}} |
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Revision as of 04:16, 1 October 2025
Restaurant in the West Loop neighborhood of Chicago, Illinois, US
Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the West Loop neighborhood of Chicago, Illinois (United States). Chef Zimmerman’s menu is classified as New American cuisine, and focuses on local, seasonal products. Built in Chicago’s Warehouse District, Sepia was originally a print shop from the 1890s. The renovation for the restaurant, designed by Gary Lee, included putting in a custom-tile, Art Nouveau floor and hand-crafted millwork in order to enhance the historical qualities of the building. Sepia also uses vintage stemware for their tables matching the vintage interior decor of the restaurant.
Description
Sepia has received positive reviews from both local and national critics. It has received three star to three-and-a-half star ratings from the Chicago Tribune,[1] Chicago Sun-Times, and Chicago.[2]
Owner
Built into a historical 1890s print shop, Sepia was established in 2007 as restaurateur Emmanuel Nony’s first independent venture. Working together with Executive Chef Andrew Zimmerman, Nony and Sepia have received critical acclaim, including a Michelin star since the guide’s first Chicago edition in 2011, as well as James Beard Foundation nominations in 2012[3] and 2013[4] for “Best Chef: Great Lakes” and “Outstanding Wine Program,” and the title of “Restaurant of the Year” at the 2012 Jean Banchet Awards.[5]
Awards
- Michelin travel guide, One star rating from 2011 through 2022[6]
- Rising Star Chef Award by StarChefs.com, 2011[7]
- Jean Banchet Awards nomination for “Chef of the Year,” 2011 & 2012 and winner of “Restaurant of the Year” 2013[5]
- James Beard Foundation Award finalist for “Best Chef: Great Lakes,” 2012 & 2013[3]
- Crain’s Chicago Business “Best of Business Dining” 2012[8]
- Three-star reviews from Chicago Tribune,[1] and Chicago Sun-Times and 3.5 stars in Chicago magazine[2]
Sepia’s beverage program features a selection of wines from around the world. More than 20 wines by-the-glass and 400 bottles are available, including unique varietals from Slovenia, Hungary, Croatia and Greece, as well as more familiar wine destinations. The cocktail menu is created by Head Bartender and notable mixologist,[9] Griffin Elliott, and changes seasonally.
See also
References
- ^ a b Phil Vettel (December 3, 2009). “Review: Sepia – 3 stars – tribunedigital-chicagotribune”. Articles.chicagotribune.com. Retrieved July 29, 2016.
- ^ a b “Sepia – Chicago, IL”. Chicagomag.com. Retrieved July 29, 2016.
- ^ a b “2012 JBF Award Nominees | James Beard Foundation”. Jamesbeard.org. Retrieved July 29, 2016.
- ^ “2013 James Beard Foundation Awards : Restaurant and Chef Award Semifinalists” (PDF). Jamesbeard.org. Retrieved July 29, 2016.
- ^ a b “2012 Jean Banchet Award winners announced – tribunedigital-chicagotribune”. Articles.chicagotribune.com. January 28, 2012. Archived from the original on January 29, 2012. Retrieved July 29, 2016.
- ^ “Sepia”. Review. Michelin Review. Retrieved July 9, 2013.
- ^ “Chef Andrew Zimmerman of Sepia”. StarChefs.com. Retrieved July 29, 2016.
- ^ “Subscription Center”. ChicagoBusiness.com. Retrieved July 29, 2016.
- ^ “Best New Bar | Eat Out Awards 2013”. Timeoutchicago.com. April 16, 2013. Retrieved July 29, 2016.
External links
