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Kyle Cottle

@kylecottle_

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chef of @sepiachicago

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Sepia in motion.

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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.

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Each Monday, we look back at one of our Michelin dining adventures.

Sepia is one of those Chicago restaurants we continue to return to because it is consistently excellent. The food and service are always on point, and while it is absolutely fine dining, it manages to feel both polished and incredibly comfortable.

It is also one of those rare restaurants that works for almost any occasion. A celebration, a family meal, a business dinner where you actually want to have a conversation, it all works at Sepia.

We especially love it as a place to take younger diners. It is polished and refined, but comfortable enough that introducing them to a tasting menu and new flavors feels
completely natural. It is exactly the kind of fine dining experience we have always enjoyed sharing as a family.
The consistency we experience at Sepia does not change.

Unfortunately, we don’t live in Chicago, so we don’t make it to Sepia nearly as often as we would like. But it is a restaurant we recommend again and again to anyone traveling to Chicago. And quite frankly, if we lived there, we would be at Sepia a lot more often.

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Roasted lamb saddle, artichoke, boquerones, marinated tomato, manchego.

Grilled over open fire with Calabrian chile salsa macha, sitting on a puree of braised artichokes and alliums. Served alongside escarole-wrapped braised lamb belly, broiled manchego crostini, boquerones, and tomato jam.

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Chocolate for brunch? Sounds like a dream. Last month, StarChefs and TCHO Chocolate (@tchochocolate) gathered Chicago’s food and beverage community for an industry brunch at Sepia (@sepiachicago). Cacao snuck into every course on the menu—in a venison cure, folded into a cornette, and even whipped into a chawanmushi with crab. Chef Kyle Cottle (@kylecottle_), Pastry Chef Erin Kobler (@erincobbler), and Bartender Keith Meicher (@garnish_goon) proved chocolate has range well beyond dessert. Though dessert absolutely showed up too in the form of a black raspberry sorbet, a Basked Alaska, and a mignardise spread that had everyone going back for seconds (and thirds). Huge thanks to the Sepia team for hosting, TCHO for making it possible, and to everyone who came out to eat, talk shop, and remind us why mornings like this matter for our industry.

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Kyle! How fortunate am I to have been able to learn from you while hanging out. Never once do you make me feel like I wouldn’t know what’s best for myself. Culture Creator, Mentor, Huevo Chupar, Mopping Master, Dead Dog Euthanizer, Butt Sucker, and a Friend all in a Good Man. Feel very Fortunate and Proud to have made a lot of the food we’ve sent out together, let alone the memories. YOU LOOK GOOD, Thank you @kylecottle_ . I’ll be around confidently, and quietly.

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Last call—Friday, September 4th is almost here, and we’re going all in on peaches (as well as peak sesaonal produce) with our friends at @seedlingfruit.

Chef @kylecottle_ has put together a one-night-only tasting menu showcasing peak-season peaches across the entire meal. We’re talking peach wood-grilled meats, pork ribs cooked in leaf-infused pork fat, and elderflower & peach umeboshi paired with pork loin. To top off the night, Wine Director @jakebennie is pouring curated pairings for every course.

Seating is extremely limited and filling fast. Reserve your table before it’s completely gone—link in bio.

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June-July 26’ Chicago

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chicago: in between the chaos of canceled flights, broken elevators, allergic reactions, summer storms, and a panic attack (or two), there was great food and great people

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We have an incredibly exciting dinner collaboration coming up with our friends at @seedlingfruit on Friday, September 4.

Join Chef @kylecottle_ and the @seedlingfruit team for a one-night-only tasting menu honoring impeccably grown, sustainable local ingredients. Plus, Wine Director @jakebennie is pulling out all the stops with curated pairings to match

Each ticket includes a curated selection of wine pairings by Wine Director @jakebennie. Seating is extremely limited – reserve your spot. It’s waiting for you at the link in our bio.

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📍 @sepiachicago | West Loop, @chicago

@PourformanceReview Rating: Exceeds Expectations 🍷⭐️

Some tasting menus are simply a collection of courses.

At @sepiachicago, the Summer 2026 Tasting Menu tells a story.

From the first bite to the final course, every dish showcased the precision, creativity, and seasonality that have made Sepia one of Chicago’s Michelin-starred destinations. Each plate felt intentional, highlighting the best ingredients of the season while balancing elegance with approachability.

The Summer 2026 menu was nothing short of divine.

Every course built upon the last, creating an experience that was refined, thoughtful, and unforgettable. This is the kind of meal that reminds you why tasting menus continue to be one of the most exciting ways to experience a chef’s vision.

What stood out:
🌿 Beautiful seasonal ingredients
🍽️ Impeccable execution from every course
🍷 Exceptional wine pairings that elevated the experience
✨ An intimate dining room that lets the food remain the star

📋 Pourformance Review:
🍽️ Plates: Exceeds Expectations
🍷 Pours: Exceeds Expectations
⭐️ Vibes: Exceeds Expectations
💰 Value: Meets Expectations

Final Pour: If you’re looking for one of Chicago’s finest tasting menu experiences, put @sepiachicago at the top of your list. The Summer 2026 menu is a masterclass in seasonal dining.

Special shoutout to @sepiachicago, Chef @kylecottle_ , and the entire team for delivering a Michelin-worthy experience that exceeded expectations from start to finish. And to Jordan our amazing server!

💬 What’s your favorite part of a tasting menu: the surprise of each course or the perfectly paired wines?

📩 Restaurants, bars & hospitality brands: DM @PourformanceReview for features and reviews.

#PourformanceReview
#SepiaChicago
#ChicagoMichelin
#ChicagoFineDining
#WestLoopChicago

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I don’t think it’s true people like us never change, But we don’t always change Quite in the ways we would have liked to. Sometimes we just respond to life a time or two or ten hundred. Give em time to spread and those reactions will turn into roots…. - Friends in Real Life - May 26’

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