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.
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, Chicago Sun-Times, and Chicago.
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, Griffin Elliott, and changes seasonally.
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 guideâÂÂs first Chicago edition in 2011, as well as James Beard Foundation nominations in 2012 and 2013 for âÂÂBest Chef: Great Lakesâ and âÂÂOutstanding Wine Program,â and the title of âÂÂRestaurant of the Yearâ at the 2012 Jean Banchet Awards.