Sepia (restaurant)

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Coordinates: 41°53′02″N 87°38′33″W / 41.88394°N 87.64246°W / 41.88394; -87.64246
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Sepia
Map
Restaurant information
Owner(s)Andrew Zimmerman
Head chefAndrew Zimmerman
ChefKyle Cottle
Food typeAmerican Contemporary
Rating1 Michelin star (Michelin Guide)
Street address123 N Jefferson Street
CityChicago
StateIL
Postal/ZIP Code60661
CountryUnited States
Websitewww.sepiachicago.com

Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the

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.

Description

Sepia seats around 95 guests and is located in the West Loop neighborhood of Chicago, Illinois. Its product-driven menu created by Executive Chef Andrew Zimmerman focuses on local, seasonal ingredients which provide the foundation for his New American cuisine. Chef Zimmerman's

Michelin-starred
menu showcases ingredients that are locally sourced and primarily organic and/or sustainable. Zimmerman's pastas, chutneys and jams are all homemade; he supports local artisan farmers and encourages craftsmanship and the revival of traditional practices.

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,[1] Chicago Sun-Times, and Chicago.[2] The restaurant was awarded a one star in Chicago's inaugural Michelin Guide in 2011 and has since then retained its one star rating. In addition, Chef Andrew Zimmerman competed in the Food Network’s Iron Chef America and defeated his opponent, Iron Chef Marc Forgione.

Owner

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 guide’s first Chicago edition in 2011, as well as James Beard Foundation nominations in 2012[3] and 2013[4] for “Best Chef: Great Lakes” and “Outstanding Wine Program,” and the title of “Restaurant of the Year” at the 2012 Jean Banchet Awards.[5]

Nony's career reached another milestone in 2012 when he opened Private Dining by Sepia, a separate venue located next to the restaurant.

Executive chef

Restaurateur Emmanuel Nony and Zimmerman met in 2008 and after a year, Nony offered him the position of executive chef at his newest restaurant, Sepia. Since taking the lead in the kitchen at Chicago's Sepia in 2009, Executive Chef Andrew Zimmerman has helped elevate Sepia to become a nationally-recognized restaurant.

Awards

  • Michelin travel guide, One star rating from 2011 through 2022[6]
  • Rising Star Chef Award by StarChefs.com, 2011[7]
  • Jean Banchet Awards nomination for “Chef of the Year,” 2011 & 2012 and winner of “Restaurant of the Year” 2013[5]
  • Jean Banchet Award for "Celebrity Pastry Chef of the Year," in 2010
  • James Beard Foundation Award finalist for "Best Chef: Great Lakes," 2012 & 2013[3]
  • James Beard Foundation Award semi-finalist for "Outstanding Wine Program" 2012 & 2013
  • James Beard Foundation Award for "Best Restaurant Graphics" in 2008
  • Crain's Chicago Business “Best of Business Dining” 2012[8]
  • Three-star reviews from Chicago Tribune,[1] and Chicago Sun-Times and 3.5 stars in Chicago magazine[2]
  • Humanitarian of the Year Award/Plate magazine, 2012
Events
  • Charleston Wine + Food Festival, 2013
  • Cochon Heritage Fire in Napa, 2011 & 2012
  • Food & Wine’s Entertaining Showcase, 2011 & 2012
  • James Beard Dinner, 2010
Television
Culinary diplomacy

In addition to his culinary industry recognition, Zimmerman has also been honored by the United States government. He was invited by the State Department Chief of Protocol

Capricia Penavic Marshall
to join the newly formed American Chef Corps and serve the country in a diplomatic capacity. Zimmerman joins the ranks of other nationally renowned chefs to showcase American cuisine to other nations, enhance formal diplomacy, and cultivate cultural understanding.

Menu

Their seasonal menus are based on traditional fare using contemporary techniques. The menu favors local artisan growers using sustainable practices. The same care is taken with their wine and cocktail list as they do with their dining menus, sourcing artisanal winemakers and creating housemade cocktails.

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,[9] Griffin Elliott, and changes seasonally.

See also

References

  1. ^ a b Phil Vettel (2009-12-03). "Review: Sepia - 3 stars - tribunedigital-chicagotribune". Articles.chicagotribune.com. Retrieved 2016-07-29.
  2. ^ a b "Sepia - Chicago, IL". Chicagomag.com. Retrieved 2016-07-29.
  3. ^ a b "2012 JBF Award Nominees | James Beard Foundation". Jamesbeard.org. Retrieved 2016-07-29.
  4. ^ "2013 James Beard Foundation Awards : Restaurant and Chef Award Semifinalists" (PDF). Jamesbeard.org. Retrieved 2016-07-29.
  5. ^ a b "2012 Jean Banchet Award winners announced - tribunedigital-chicagotribune". Articles.chicagotribune.com. 2012-01-28. Retrieved 2016-07-29.
  6. ^ "Sepia". Review. Michelin Review. Retrieved 9 July 2013.
  7. ^ "Chef Andrew Zimmerman of Sepia". StarChefs.com. Retrieved 2016-07-29.
  8. ^ "Subscription Center". ChicagoBusiness.com. Retrieved 2016-07-29.
  9. ^ "Best New Bar | Eat Out Awards 2013". Timeoutchicago.com. 2013-04-16. Retrieved 2016-07-29.

External links

41°53′02″N 87°38′33″W / 41.88394°N 87.64246°W / 41.88394; -87.64246

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