Sepia
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>>
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>>
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>>
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 lastArticle = 7/2008 and lastAward =
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
