Sepia

Sepia Seasonally driven menu by Chef Kyle Cottle.
15 years of Michelin ⭐️ For more information, call 312.441.1920.
(1342)

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.

Brined sablefish wrapped in cured summer squash and topped with green strawberry relish, and smoked trout roe. Finishe...
09/04/2026

Brined sablefish wrapped in cured summer squash and topped with green strawberry relish, and smoked trout roe. Finished tableside with a smoked fish and dill pickle fumet butter, served alongside a sour cream & onion chicharrón.

This reminds Chef of fried pickles and ranch—but reimagined at a very high level.

Chef ’s Ricotta Cappelletti.Handmade spinach pasta stuffed with Délice de Bourgogne, pressed ricotta, and confit garlic,...
08/30/2026

Chef ’s Ricotta Cappelletti.

Handmade spinach pasta stuffed with Délice de Bourgogne, pressed ricotta, and confit garlic, tossed in a smoked tomato butter.

Served over a charred fennel peperonata with capers and Calabrian chilis.

Roasted lamb saddle, artichoke, boquerones, marinated tomato, manchego.Grilled over open fire with Calabrian chile salsa...
08/28/2026

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.

Corn season is here, and .issasantiago is making the most of it.Sweet corn Baked Alaska layered with blueberries and le...
08/25/2026

Corn season is here, and .issasantiago is making the most of it.

Sweet corn Baked Alaska layered with blueberries and lemon verbena sorbet, encased in roasted corn white chocolate. Served over buttered corn jam with pickled blueberries and fresh lemon balm.

Butter-poached halibut, Cajun-fried oyster, smoked corn & oyster cuisson, corn pudding. A nod toward Southern fish boils...
08/21/2026

Butter-poached halibut, Cajun-fried oyster, smoked corn & oyster cuisson, corn pudding.

A nod toward Southern fish boils.

Hiramasa crudo, baby tomato, smoked onion, shio kombu, tomato dashi.Anise-cured Hiramasa rolled with fresh and tomatoe...
08/19/2026

Hiramasa crudo, baby tomato, smoked onion, shio kombu, tomato dashi.

Anise-cured Hiramasa rolled with fresh and tomatoes, shio kombu, and lovage. Finished with a green tomato relish, smoked trout roe, rose vinegar, and sweet cicely.

Today, we say a bitter-sweet farewell to our Pastry Chef of nearly 5 years, .Erin, thank you for leading our pastry prog...
08/15/2026

Today, we say a bitter-sweet farewell to our Pastry Chef of nearly 5 years, .

Erin, thank you for leading our pastry program with steady leadership, grace, and unmatched creativity. Your desserts managed to be wildly inventive while feeling soulful and grounded.

While we will miss you dearly, we couldn’t be more excited to watch you spread your wings in this next chapter.

Erin and her husband Alex are headed to Durham, NC to build a concept of her own: and ! Be sure to give them a follow so you can keep up with their new adventure.

Thank you for everything, Erin. We’ll be cheering you on every step of the way!

08/13/2026

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 Seedling Fruit.

Chef Kyle Cottle 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 Jake Bennie 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.

08/11/2026

This is Midnight in the Garden of Good and Evil, a cocktail designed to embrace its dark side.

The secret is the house-made tepache. ferments this traditional Mexican pineapple staple in the back, infusing it with earthy herbs and baking spices until it carries the depth of a spiced pineapple beer. He pairs it with the heavy botanical notes of Terroir Gin, Amaro Abano, and a sharp hit of fresh lime.

08/06/2026

Tucked away just off the beaten path in Fulton Market, our patio is officially open. See you soon?

We are so pleased to share that The Krug Experience has officially landed at Sepia.For $80 per person, enjoy a glass of ...
08/03/2026

We are so pleased to share that The Krug Experience has officially landed at Sepia.

For $80 per person, enjoy a glass of the exceptional Krug Grande Cuvée Champagne alongside our Osetra caviar service.

This is a limited-run affair that disappears as soon as our allocation does. We hope to see you soon!

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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