Sepia
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Seasonally driven menu by Chef Kyle Cottle.
15 years of Michelin ⭐️ For more information, call 312.441.1920.
Located next door, Private Dining by Sepia is warm, inviting and stylish, the perfect backdrop to the inventive seasonal American cuisine created by Executive Chef Andrew Zimmerman. Product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. Equally suited for a black-tie wedding reception, a wine tasting, a corporate event or a casual dinner, the
Last call—Friday, September 4th is almost here, and we’re going all in on peaches (as well as peak sesaonal produce) with our friends at Seedling Fruit.
Chef Kyle Cottle has put together a one-night-only tasting menu showcasing peak-season peaches across the entire meal. We’re talking peach wood-grilled meats, pork ribs cooked in leaf-infused pork fat, and elderflower & peach umeboshi paired with pork loin. To top off the night, Wine Director Jake Bennie is pouring curated pairings for every course.
Seating is extremely limited and filling fast. Reserve your table before it’s completely gone—link in bio.
This is Midnight in the Garden of Good and Evil, a cocktail designed to embrace its dark side.
The secret is the house-made tepache. ferments this traditional Mexican pineapple staple in the back, infusing it with earthy herbs and baking spices until it carries the depth of a spiced pineapple beer. He pairs it with the heavy botanical notes of Terroir Gin, Amaro Abano, and a sharp hit of fresh lime.
Tucked away just off the beaten path in Fulton Market, our patio is officially open. See you soon?
08/03/2026
We are so pleased to share that The Krug Experience has officially landed at Sepia.
For $80 per person, enjoy a glass of the exceptional Krug Grande Cuvée Champagne alongside our Osetra caviar service.
This is a limited-run affair that disappears as soon as our allocation does. We hope to see you soon!
There’s no controlling the pinky with this one, no matterhow hard you fight it.
Pinkies Out. Crafted with vodka, sochu, Salers apertif, lemon, raspberry, egg white, and sparkling wine.
07/29/2026
A peek behind the curtain (or, kitchen door) at what and .issasantiago are dreaming up.
Meyer Lemon Vacherin. Delicate Meyer lemon meringue, olive oil cremeux, and a honeyed citrus-olive oil relish. Crowned with a cloud of burnt honey whipped yogurt, chrysanthemum frozen yogurt, frosted poppy seeds, and a chrysanthemum beeswax jam.
07/22/2026
We have an incredibly exciting dinner collaboration coming up with our friends at on Friday, September 4.
Join Chef and the team for a one-night-only tasting menu honoring impeccably grown, sustainable local ingredients. Plus, Wine Director is pulling out all the stops with curated pairings to match
Each ticket includes a curated selection of wine pairings by Wine Director . Seating is extremely limited – reserve your spot. It’s waiting for you at the link in our bio.
07/22/2026
Early summer flavors, finished with tableside pours.
07/16/2026
We are so pleased to share that The Krug Experience has officially landed at Sepia.
For $80 per person, enjoy a glass of the exceptional Krug Grande Cuvée Champagne alongside our Osetra caviar service.
This is a limited-run affair that disappears as soon as our allocation does. We hope to see you soon!
07/11/2026
Chef Erin and Melissa's fresh perspective on Baked Alaska, layered with rhubarb buttermilk icecream, sorrel & green szechuan peppercorn sorbet, and white chocolate fudge. Tucked inside a vanilla bean meringue.
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Address
123 N Jefferson Street
Chicago, IL
60661
Opening Hours
| Tuesday | 5pm - 9pm |
| Wednesday | 5pm - 9pm |
| Thursday | 5pm - 9pm |
| Friday | 5pm - 10pm |
| Saturday | 5pm - 10pm |