"Seamlessly melding refined and rustic, vintage and contemporary" is an accurate description of this restaurant. Upon entering the eatery, one feels comfortable yet classy. The restaurant is in a building that used to be a print shop in the 1890s (hence the name "Sepia" which is often used as a photographic term "of a dark brown color, with a little red in its composition") and gives homage to it with its decor and classic dishes. The seasonal menu is rooted in fresh and organic ingredients showcasing classic dishes with a twist. The bread is sensational (we found out that they order it from Bennison's Bakery in Evanston) -- which is always, in my opinion, a sign of a great restaurant). I recommend you try the beof tartare or beef tartare as an appetizer! It is wonderful ... and the chocolate crepe, which is sinful! The restaurant is located at 123 N. Jefferson, Chicago, IL.
Wednesday, February 6, 2008
Dinner at Sepia
"Seamlessly melding refined and rustic, vintage and contemporary" is an accurate description of this restaurant. Upon entering the eatery, one feels comfortable yet classy. The restaurant is in a building that used to be a print shop in the 1890s (hence the name "Sepia" which is often used as a photographic term "of a dark brown color, with a little red in its composition") and gives homage to it with its decor and classic dishes. The seasonal menu is rooted in fresh and organic ingredients showcasing classic dishes with a twist. The bread is sensational (we found out that they order it from Bennison's Bakery in Evanston) -- which is always, in my opinion, a sign of a great restaurant). I recommend you try the beof tartare or beef tartare as an appetizer! It is wonderful ... and the chocolate crepe, which is sinful! The restaurant is located at 123 N. Jefferson, Chicago, IL.
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