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Sepia

@sepiachicago

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Seasonally driven menu by Chef @kylecottle_
15 years of @michelinguide ⭐️

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Sepia’s dressing up for Día de Muertos.
On Wednesday, November 4, Chef Jonathan Zaragoza (@goatboyintl) takes over the main dining room of Sepia alongside Chef @kylecottle_ for a collaborative tasting menu.

Expect bold flavors, a little mischief, and a full tasting menu paired with beverages to keep the night moving.
Link in bio to book.

Design by @maddiegallo

Note: Due to the nature of this collaborative menu, dietary restrictions and allergy accommodations cannot be made. This is the exclusive menu for the night. by @sepiachicago

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17 days ago

Since the inception of the @michelinguide in Chicago 15 years ago, we have proudly retained our star—and this year is no exception⭐️

A profound thank you to @michelinguide for the consideration, and to our dedicated team—past and present—who have poured their passion into this space for the last fifteen years.

A decade and a half of Michelin, this is an enduring accomplishment we share with deep gratitude. taken in Sepia by @sepiachicago

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a year ago

White Sesame Mont Blanc with miso butterscotch sponge, salted maple creme and persimmon. taken in Sepia by @sepiachicago

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2 years ago

@rareteacellar Hibiscus Pavlova, filled with coconut pudding and prickly pear sorbet granita, topped with Urfa pepper and black lime.

Light, bright, refreshing... and @mel.issasantiago’s current favorite. by @sepiachicago

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13 hours ago

Sepia in motion. taken in Sepia by @sepiachicago

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7 days ago

Peach Tea Cake.
A lighter dessert featuring @seedlingfruit peach jam and @rareteacellar black tea.

Garnished with a honey-whipped ganache, a quenelle of ice cream, peach chips, and marigold honey streusel. taken in Sepia by @sepiachicago

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9 days ago

Butter-poached halibut, finished tableside.

Poured right from an oyster shell: a rich sauce of smoked corn dashi, white wine, butter, fresh oysters, and tarragon oil. Paired with what Chef Kyle calls a "Flamin' Hot Oyster" (crispy, country-fried, and packed with heat). by @sepiachicago

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14 days ago

Meet our new Assistant General Manager, McKenna Kelly!
Raised in Missouri with a lifelong love for agriculture, McKenna’s journey has taken her from restaurant sales to Head Bartender at Bend’s Blacksmith Restaurant, baking at Kaldi’s, co-founding a private events company, and opening BOSA Food & Drink.

Now in Chicago, this Master Gardener and CMS Level 1 Sommelier brings her deep passion for seasonality and hospitality to the Sepia floor. When she’s not at the restaurant, you’ll find her long-distance running or foraging for wild mushrooms. Welcome to the team, McKenna! by @sepiachicago

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22 days ago

The Krug Experience is officially in its final stretch.

For $80 per person, pair a glass of exceptional Krug Grande Cuvée Champagne with our signature Osetra caviar service.

When our allocation runs out, it’s gone for good. Opt into it when you dine with us. by @sepiachicago

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a month ago

One Night Only: Wednesday, October 7 | 6:30 PM

Join us for an exclusive, four-course cocktail dinner with @stgeorgespirits! Pioneer of American craft distilling since 1982, St. George has long served as a favorite playground for Head Bartender Keith Meicher’s (@garnish_goon) cocktails.

Throughout the evening, St. George’s Master Distiller Lance Winters will dive into the craft behind their spirits, while Keith pairs custom cocktails alongside seasonal dishes from Executive Chef Kyle Cottle (@kylecottle_).

Seating for this special event is limited (just 16 seats for this one, folks!) Reserve your table via the link in our bio. by @sepiachicago

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a month ago

Our Sweet Corn Baked Alaska in all its layered glory. by @sepiachicago

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a month ago

Please join us in celebrating Melissa Santiago on her promotion to Pastry Chef!

A Chicagoland native, Melissa’s passion for baking began
at home before leading her through Kendall College,
Blackbird, The Publican, Avec, and Apolonia—plus drawing inspiration from cities she loves to travel to like London and Copenhagen.

We can’t wait to see where she takes the pastry program next. taken in Sepia by @sepiachicago

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a month ago