Sepia (restaurant)
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 2007 |
| Founder | Emmanuel Nony |
| Headquarters | Chicago , United States |
Key people | Emmanuel Nony (Owner), Andrew Zimmerman (Executive Chef) |
| Products | New American cuisine |
Sepia is a sophisticated, medium-sized dining establishment situated in Chicago's West Loop district, owned by Emmanuel Nony alongside Executive Chef Andrew Zimmerman. The restaurant focuses on New American cuisine, with Chef Zimmerman crafting a menu that prioritizes seasonal, locally sourced, and sustainable produce. Located in a restored print shop dating back to the 1890s within the Fulton River District, the venue boasts a bespoke Art Nouveau tiled floor and artisanal millwork by Gary Lee, enhancing its classic ambiance and elegant stemware.
Description
With seating capacity for around 95 patrons, Sepia presents a chef-driven menu curated by Zimmerman that prominently features locally obtained, mostly organic ingredients. His interpretation of New American fare includes house-made pastas, chutneys, and preserves, supporting regional artisan farmers and traditional methods.
The restaurant has received favorable evaluations from both local and national reviewers, earning ratings between three and three-and-a-half stars from the Chicago Tribune, Chicago Sun-Times, and Chicago. Since its appearance in Chicago’s first Michelin Guide edition in 2011, Sepia has consistently held a one-star distinction. Chef Zimmerman also achieved nationwide acclaim by triumphing over Iron Chef Marc Forgione on Food Network’s Iron Chef America.
Owner
Founded in 2007 within a historic print shop from the 1890s, Sepia marks restaurateur Emmanuel Nony's initial solo project. Partnering with Executive Chef Andrew Zimmerman, the establishment has garnered notable honors including a Michelin star since the guide’s inaugural Chicago release in 2011, James Beard Foundation nominations in 2012 and 2013 for “Best Chef: Great Lakes” and “Outstanding Wine Program,” along with the title of “Restaurant of the Year” at the 2012 Jean Banchet Awards.
In 2012, Nony broadened the brand by launching Private Dining by Sepia, an independent space adjacent to the main restaurant.
Executive chef
Emmanuel Nony encountered Andrew Zimmerman in 2008 and appointed him as Sepia’s Executive Chef in 2009. Under Zimmerman’s direction, Sepia has achieved national prominence for its creative culinary approach and refined dining atmosphere.
Awards
- One Michelin star awarded continuously from 2011 through 2022
- StarChefs.com Rising Star Chef Award, 2011
- Jean Banchet Awards: “Chef of the Year” nominee (2011 & 2012), recipient of “Restaurant of the Year” (2013), and “Celebrity Pastry Chef of the Year” winner (2010)
- James Beard Foundation: Finalist for "Best Chef: Great Lakes" (2012 & 2013), semi-finalist for "Outstanding Wine Program" (2012 & 2013), winner of "Best Restaurant Graphics" (2008)
- Crain's Chicago Business “Best of Business Dining,” awarded in 2012
- Three-star evaluations from Chicago Tribune and Chicago Sun-Times, plus a 3.5-star rating by Chicago magazine
- Plate magazine’s Humanitarian of the Year Award, received in 2012
- Events
- Participation in Charleston Wine + Food Festival, 2013
- Involvement at Cochon Heritage Fire in Napa, 2011 & 2012
- Featured at Food & Wine Entertaining Showcase, 2011 & 2012
- Contributor to James Beard Dinner event, 2010
- Television
- Victor on Iron Chef America against Chef Marc Forgione in 2012
- Appeared on The Today Show cooking segment in 2012
- Culinary diplomacy
Zimmerman was selected by the U.S. State Department Chief of Protocol to join the American Chef Corps, representing American culinary arts globally to promote diplomacy and cultural exchange.
Menu
Sepia’s seasonal offerings highlight classic dishes enhanced by modern culinary methods, with a strong focus on partnering with local artisan producers committed to sustainable practices. Equal care is devoted to their wine and cocktail selections, featuring handcrafted beverages from boutique winemakers and expertly prepared house cocktails.
The drink list includes more than 20 wines available by the glass and an extensive collection of 400 bottles, showcasing rare grape varieties from countries such as Slovenia, Hungary, Croatia, and Greece, alongside celebrated wine-producing regions. The cocktail menu, curated by Head Bartender and mixologist Griffin Elliott, is updated to reflect the changing seasons.