Sarah Mispagel at Sepia

Bio

Pastry Chef Sara Mispagel brings her nationally informed pastry expertise to chef Andrew Zimmerman’s Sepia, in Downtown Chicago. She supports the rustic, seasonal cuisine of Sepia with like-minded creations that spin time-honored desserts into attention-grabbing re-imaginations.

My Restaurants

  • Sepia
    123 N Jefferson St
    Chicago, IL

From My Menu

Chef Curtis Duffy reviews Coconut tapioca pirouettes  at Sepia
$$$ | Modern | American
Near West Side
"I love these on Sepia's dessert menu. The richness of the milky tapioca, brightness of the pineapple, and crunchy, spicy cashews are a spectacular combination, and finished with a rum syrup, it's truly amazing."
Chef Mike Sheerin reviews Porchetta di Testa at Sepia
$$$ | Modern | American
Near West Side
"Chef Andrew Zimmerman rolls beautifully cured pig’s face, slowly cooks it, then slices it paper-thin and warms it ever so gently for the charcuterie plate."
Chef Matthew Accarrino reviews Selection of house made charcuterie at Sepia
$$$ | Modern | American
Near West Side
"There are lots of great tastings in this charcuterie plate: housemade terrines, mortadella, condiments, and bread. This chef can cook!"
Chef Andrew Zimmerman reviews Tiny lemon meringue pie at Sepia
$$$ | Modern | American
Near West Side
"Tiny, adorable, lemon meringue pies @sepiachicago My prediction: tiny pie pics will surpass soft serve 🍦 pics in trendy #Instagram food shots! #TinyPie"
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Chef Andrew Zimmerman reviews Duck capaletti in duck consommé with morels and fava beans at Sepia
$$$ | Modern | American
Near West Side
"Duck capaletti in duck consommé with morels and fava beans. . . . #springmenu #SepiaChicago #westloop #chicagofood #MichelinRestaurants #EaterChicago #FineDining #fava #morelseason"
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