Medium 06eaa6ca 9e6e 4ea1 9509 e431ca356ae4
Mon 11:30 am - 2:00 pm, 4:30 pm - 9:30 pm
Tue 11:30 am - 2:00 pm, 4:30 pm - 9:30 pm
Wed 11:30 am - 2:00 pm, 4:30 pm - 9:30 pm
Thu 11:30 am - 2:00 pm, 4:30 pm - 9:30 pm
Fri 11:30 am - 2:00 pm, 4:30 pm - 10:30 pm
Sat 4:30 pm - 10:30 pm
Sun 5:00 pm - 9:00 pm
123 N Jefferson St
Chicago, IL60661
Call: 312.441.1920
Book via opentableVisit Website

Dishes

Reviews & Posts

Chef Andrew Zimmerman reviews Matcha macarons at Bayona
$$$ | Mediterranean | Modern | American
French Quarter
"@sarahmispagel made the cutest little matcha macarons for mignardies tonight @sepiachicago. . . . #repost #chicago #sepia #westloop #michelinstar #chicagorestaurant #westloopisthebestloop"
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Chef Andrew Zimmerman reviews Duck capaletti in duck consommé with morels and fava beans at Lenoir
$$$ | French/Belgian | Modern | American
South Austin
"Duck capaletti in duck consommé with morels and fava beans. . . . #springmenu #SepiaChicago #westloop #chicagofood #MichelinRestaurants #EaterChicago #FineDining #fava #morelseason"
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Chef Curtis Duffy reviews Coconut tapioca pirouettes  at
"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 Andrew Zimmerman reviews Tiny lemon meringue pie at Ramen Tatsu-ya
$$ | Japanese
North Austin
"Tiny, adorable, lemon meringue pies @sepiachicago My prediction: tiny pie pics will surpass soft serve 🍦 pics in trendy #Instagram food shots! #TinyPie"
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Chef Andrew Zimmerman reviews Tuna crudo, white gazpacho, green grapes, Marcona almond, manzanilla olives at Emeril's Delmonico
$$$ | Southern | Steakhouse | American
Central City
"Tuna crudo, white gazpacho, green grapes, Marcona almond, manzanilla olives. . . . #chicagorestaurant #westloopisthebestloop #eeeeeats #eater #foodgawker #instafood #foodstagram #igfood #chicagofood #chicago #sepia #westloop #michelinstar #forkyeah #EatMunchies"
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Chef Andrew Zimmerman reviews Fresh baked house-made buns at Sylvain
$$ | Pub/Gastropub | Modern | American
French Quarter
"How about a fresh baked house-made bun for your burger? Oh yeah, that's how we roll @sepiachicago . . . . #punintended #freshbaked #madefromscratch #michelinstar #lunch #chicago #westloop #treatyoself"
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Chef Mike Sheerin reviews Porchetta di Testa at
"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
"There are lots of great tastings in this charcuterie plate: housemade terrines, mortadella, condiments, and bread. This chef can cook!"