Reviewing Sepia: Upscale American fine-dining in Chicago’s West Loop. 

On a warm fall evening, I was seated outside on Sepia’s patio overlooking Jefferson Street. Given the beautiful weather, outdoor dining was a welcome treat. Indigo mats were set on the rich brown table. The decor was simple and refined.  This understated subtlety is what makes Sepia the tasteful establishment it is. 

The restaurant’s charm is heightened once you realize that it is housed in an 1800s era printshop and thus the name Sepia is an homage to its roots. Peeking inside, it was clear that the restaurant kept much of the original finishings which were accentuated with glimpses of contemporary flair.   

I booked my dinner reservations soon after finalizing my flight and hotel for my Chicago trip. Even two months in advance, I was lucky to get a dinner reservation at the West Loop spot. This popularity can probably be attributed to the fact that they have garnered a prestigious Michelin Star from the Michelin Guide. Chef Andrew Zimmerman has gotten plenty of notice for his outstandingly creative menu. The Guide remarks that “Zimmerman’s menu is a delicious amalgam of American cuisine with hints of Southeast Asian, Korean, and Mediterranean taste.”

This is the perfect definition of the menu, as it borrows its influence from different cuisines while also cementing its own path. 

As is the case with restaurants bestowed with a star by the prominent Michelin Guide, the restaurant’s popularity has exploded which also leaves it open for criticism. Luckily for Sepia, it has proved itself to be a force majeure and worthy of its Michelin status. 

I tried the four course tasting menu with optional add-ons. It was a wonderful experience. I started off with a complimentary amuse-bouche of house-cured salmon and pickled radish along with a multigrain bread and butter. The amuse-bouche easily melted on my tongue and was full of spectacular flavors. 

The first course was golden kaluga caviar which included smoked halibut, grilled spinach and shiro dashi butter. This course was optional on the tasting menu and cost an extra $25 per person, but it was well worth it! You can’t go to a Michelin star restaurant without trying their caviar! The dish was a fantastic start to what I knew would be an unforgettable meal. 

For the second course I had the hiramasa crudo. The dish included baby tomato, almond and tikka masala consommé. The Indian touch was an excellent and well-thought out addition that truly elevated what was already an incredible dish. 

Next was the foie gras chawanmushi with sauce perigord and shitake mushroom. The foie gras was smooth, buttery and tasted wonderfully light. The menu highlighted that foie gras was subject to availability so I was delighted that they had it available for my meal. 

The fourth course I selected was the roasted halibut en papillote which was mouth-watering. 

En papillote is a technique that is achieved by wrapping fish in parchment paper along with vegetables, herbs and spices. The dish came with adorable-looking tiny naans. The sumac seasoning on the miniature naan was tangy and a great addition and gave the bread a nice, Mediterranean kick.  

Dessert was miso butterscotch pudding which came with puffed grain krispy treats and candy cap mushroom ice cream. The flavors complimented each other in an exquisite fashion without overwhelming the dish.  

Since it was my birthday, I received a complimentary guava marshmallow and a Madeline cookie. The two treats came on a plate adorned with a lit pink candle and “Happy Birthday” handwritten in chocolate. It was definitely a sweet touch! 

Above all, Sepia excels at careful attention-to-detail.  Everything from the earnest service from staff members to the considerate layers of textures used to enhance dishes is indicative of meticulousness. All the dishes were so beautifully plated that they were reminiscent of works of art. 

Just like sepia photos are black and white photographs that have been enhanced by adding a vivid brown pigment over them- so has Sepia the restaurant taken American food and exposed diners to the Eastern influences that have made the cuisine even better.