Sepia

2008 Go List Web Exclusive

123 N. Jefferson St.

Chicago , IL

www.sepiachicago.com

(312) 441-1920

AS FEATURED IN...

From Food & Wine , JUL 2008

A Champagne is likely to be from an unknown producer like Gardet, a Chardonnay from a small winery like Stoller in Oregon....MORE>>

– Richard Nalley Best New Wine Lists ’08

From Food & Wine , MAR 2008

Last summer, this much anticipated spot opened around the corner from Avec and Blackbird, in a space with vintage steel doors and modern chandeliers. ...MORE>>

– Heather Shouse Where to Go Next: Chicago

From Food & Wine , JAN 2008

Opened last summer, showcases chef Kendal Duque's robust market-driven dishes—like veal-cheek terrine with salt-cured duck liver and quince, and elk chop with roasted root vegetables—in an elegant room with Art Nouveau-style tiles. ...MORE>>

– Best Restaurant Dishes to Try in 2008

From the From the May 2008 Food & Wine Go List

The décor at this new spot blends a vintage look with contemporary tables, chairs and light fixtures. Chef Kendal Duque adds modern touches to classic dishes, for example serving pork rillettes with fig preserves. This is a great place for cocktails, like the Sepia Mule, made with house-made ginger vodka.

We loved: Veal-cheek terrine with salt-cured duck liver; grilled elk chop with roasted root vegetables.

Last updated May 2008