Sepia

Sepia Seasonally driven menu by Chef Kyle Cottle.
15 years of Michelin ⭐️ For more information, call 312.441.1920.
(1349)

Located next door, Private Dining by Sepia is warm, inviting and stylish, the perfect backdrop to the inventive seasonal American cuisine created by Executive Chef Andrew Zimmerman. Product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. Equally suited for a black-tie wedding reception, a wine tasting, a corporate event or a casual dinner, the

space is available seven days a week and can accommodate 60 for a seated lunch or dinner and 100 for a cocktail reception.

Slices of Japanese scallop and Maine sea urchin glazed in black vinegar syrup sit atop Koshihikari rice.Garnished with a...
06/02/2026

Slices of Japanese scallop and Maine sea urchin glazed in black vinegar syrup sit atop Koshihikari rice.

Garnished with a salad of nori, snow peas, pea tendrils, cilantro, genmai (crispy rice), sesame seeds, and smoked trout roe.

Finished with a warm, clarified consommé inspired by kimchi stew.

We are opening our doors for dinner on a few special Sundays for regular service.Take a peek at the dates below (and mak...
05/27/2026

We are opening our doors for dinner on a few special Sundays for regular service.

Take a peek at the dates below (and make sure to snag your reservation for Father’s Day!)

Dates: April 4, May 10, May 17, May 31, June 14, and June 21
Seatings: 5:00 PM – 9:00 PM

Meet our General Manager, Devon Goldsmith. A sixth-generation hospitalitarian, Devon was born to be part of the industry...
05/19/2026

Meet our General Manager, Devon Goldsmith. A sixth-generation hospitalitarian, Devon was born to be part of the industry. He spent his youth rolling silverware and greeting guests at his family’s restaurant before advancing from dishwasher to prep cook as a teenager.

Devon refined his craft at Spiaggia and Alinea, where he became known for curating seamless guest experiences. After a stop at Smoque Steak to lead team culture, he joined us here at Sepia.

Drawn to the restaurant’s warmth, he continues to foster the thoughtfulness and genuine care that have defined us for nearly 20 years.

05/16/2026

Happy Chartreuse Day! 🍸🇫🇷

Starting TODAY, we’re hosting a Chartreuse Affair, inspired by Keith’s recent trip to the Chartreuse monasteries of France.

In honor of the year 1605 — when the Carthusian monks first received the original Chartreuse recipe — we’ll be pouring a selection of rare Chartreuse finds alongside two cocktails inspired by forgotten classics, thoughtfully resurrected for the occasion.

Join us tonight and enjoy the offerings at the bar or alongside dinner service. Available while supplies last… and we have a feeling they’ll go quickly.

See you soon?

Hokkaido scallop & sea urchin. The flavors of bibimbap, in broth form.
05/15/2026

Hokkaido scallop & sea urchin. The flavors of bibimbap, in broth form.

05/12/2026

Smoked beef carpaccio.

We start with 24-hour cured beef from , cold-smoked in a pastrami cure. This sits atop sourdough from , fried in roasted beef fat. Between the meat and bread, layers of sweet mustard, spring onion, and onion consommé are added.

It might taste more like an Oklahoma smash burger than anything you’ve had at a Michelin-starred restaurant, and that’s the goal. We want you to feel at home and excited by unexpected preparations of flavors that feel familiar.

A deep dive into chocolate.
05/04/2026

A deep dive into chocolate.

The soul of a room.
04/29/2026

The soul of a room.

04/24/2026

Inspired by the iconic cardamom buns at , this is Chef Melissa’s take.

Cardamom brioche soaked in cardamom syrup and filled with a concentrated cardamom cookie butter, coffee, coconut, creme fraiche, and dotted with genami.

Glazed & stuffed chicken wing, black vinegar, super carrots from Werp, and smoked chicken xo.
04/20/2026

Glazed & stuffed chicken wing, black vinegar, super carrots from Werp, and smoked chicken xo.

Reminiscent of a tropical winter citrus, the sea buckthorn is the star of our latest dessert. It’s tart, floral, and sou...
04/18/2026

Reminiscent of a tropical winter citrus, the sea buckthorn is the star of our latest dessert. It’s tart, floral, and sour, somewhere between a passionfruit and a calamansi.

Transformed into a vibrant sorbet to cut through the rich flavors of ’s Roasted Vanilla Cheesecake Bomb.

Opening snacks featured on our tasting menu.Croque Madame Donut: A savory “corn dog” filled with gouda béchamel and egg ...
04/17/2026

Opening snacks featured on our tasting menu.

Croque Madame Donut: A savory “corn dog” filled with gouda béchamel and egg yolk curd, lady Edison ham, and finished with sherry gel and black truffle.

Smoked Sablefish Cannoli: A potato cannoli shell filled with “chips and dip” flavors, trout roe, and dill vinegar.

Poached Oyster: Lightly poached in a pickled ramp ponzu with cultured butter sauce.

Foie Gras Cone: Malted foie with apple cider caramel in a yeasted sugar cone.

Beef Carpaccio Tartlet: Caramelized onion crust, pastrami-cured beef, and caramelized onion mayo.

04/05/2026

With a relentless eye for detail and just the right touch of whimsy, Erin has shaped and defined our pastry program—dreaming up standouts like her now-iconic Sourdough Crepe Cake.

A fan-favorite, with a slightly new treatment.Osetra caviar, citrus-cured fluke tartare, and grilled spinach with a tabl...
04/02/2026

A fan-favorite, with a slightly new treatment.

Osetra caviar, citrus-cured fluke tartare, and grilled spinach with a tableside pour of shiro dashi beurre blanc.

03/27/2026

Roasted Vanilla Cheesecake Bombe.

A “Dreamsicle” for the winter season. Tahitian vanilla, whipped into a fluffy mousse, piped over a buckwheat milk sponge.

Layered with candied satsuma mandarin and finished with a dusting of buckwheat powder and a tart sea buckthorn sorbet.

Hiramasa crudo rolled with winter citrus, coriander, and a bright blood orange ponzu.Revisiting a favorite flavor profil...
03/27/2026

Hiramasa crudo rolled with winter citrus, coriander, and a bright blood orange ponzu.

Revisiting a favorite flavor profile with fresh texture.

03/20/2026

Araguani chocolate tarte, black licorice, salted cocoa nibs, and black currant.

Sabelfish and lobster roulade with grilled kale and pickled seaweed. Finished with a tableside pour of bacon consommé cu...
03/18/2026

Sabelfish and lobster roulade with grilled kale and pickled seaweed.

Finished with a tableside pour of bacon consommé cut with caraway oil.

We’re putting on our Sunday Best. For the first time in a long time, Sepia is opening its doors on Sunday morning for tw...
03/03/2026

We’re putting on our Sunday Best. For the first time in a long time, Sepia is opening its doors on Sunday morning for two very special occasions.

Whether you’re gathering for Easter or celebrating the extraordinary women in your life for Mother’s Day, we’ve designed a four-course brunch experience meant for lingering. From Chef Kyle Cottle’s savory-and-sweet bread courses to shared plates and Chef Erin Kobler’s signature desserts, it’s a rare chance to see Sepia in a whole new light (literally).

Easter Brunch: April 5
Mother’s Day Brunch: May 10
The Details: $95 per person | $45 for kids 12 and under

Sundays at Sepia don’t happen often. Secure your table at the link in our bio.

02/28/2026

A curated journey through seasonal ingredients, technique, and flavor.

Black truffle toast.Coddled egg yolk that rests in the center of lightly toasted brioche, glazed with sweet truffle jam,...
02/27/2026

Black truffle toast.

Coddled egg yolk that rests in the center of lightly toasted brioche, glazed with sweet truffle jam, délice de bourgogne, fermented garlic scapes and a consommé of black truffle and celery.

02/18/2026

Wrong Turn at Albuquerque: inspired by ’s love of 1940’s Looney Tunes.

Dark rum and foresty Bruto Americano meet fresh carrot juice and Apologue carrot liqueur. Topped with mascarpone cream and a graham cracker, just for kicks.

Bone-dry, sweet, and perfectly balanced once you get there... THERE being the middle of the drink, when the cream and carrot meet😉

After six years as our Chef de Cuisine, we are incredibly proud to announce that Kyle Cottle has stepped into the role o...
02/13/2026

After six years as our Chef de Cuisine, we are incredibly proud to announce that Kyle Cottle has stepped into the role of Executive Chef at Sepia.

Chef Kyle has been a central force behind our culinary identity, from transforming our four-course Prix-Fixe to launching our highly coveted Tasting Menu. From cutting his teeth at legendary institutions like Blackbird, to his six years as a stalwart in our own kitchen, his style balances "respecting solid foundations of good cookery" with a play on textures and temperatures that keep you guessing.

He isn’t here to be boxed in; he’s here to craft a menu that constantly reinvents itself. Alongside Pastry Chef Erin Kobler, Wine Director Jake Bennie, and Head Bartender Keith Meicher, Kyle is leading a team committed to making Michelin-starred dining feel like home.

Over the Garden Wall: Tito’s vodka, amaro blend, cranberry & apple shrub, and rosemary.Much like Greg and Wirt’s journey...
02/09/2026

Over the Garden Wall: Tito’s vodka, amaro blend, cranberry & apple shrub, and rosemary.

Much like Greg and Wirt’s journey, this one’s full of twists. Burnt-orange and nutty meet a bright cranberry-apple shrub spiced with cinnamon, fennel, and clove. Topped with a single sprig of rosemary. Savory, complex, and food-friendly.

The finale of our tasting menu. Carmelized pretzel choco tacos, concord grape + toast bonbon, and more. By Chef .issasan...
02/04/2026

The finale of our tasting menu.

Carmelized pretzel choco tacos, concord grape + toast bonbon, and more.

By Chef .issasantiago and

Address

123 N Jefferson Street
Chicago, IL
60661

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

Telephone

+13124411920

Website

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