Sepia

Mark Chia

1st course Crudo: 5/5 Light and citrusy Roasted crab: 5/5 rich and creamy 2nd course: Scallops: 5/5 rich and nicely charred Truffle fried chicken: 4/5 good flavors, could use a bit more texture 3rd course: Duck: 4.5/5 moist and really good hoisin sauce, ends were a bit dry though Steak: 3/5 cut was chewy, sauce tasted like ketchup and was watery 4th course: Farm apples: 5/5 apple pie/ice cream combo was delicious in the fall Chocolate Cannoli: 5/5 paired very well with the peanut butter ice cream Would go again

Sarah A

The food and service were wonderful! Would highly recommend!

Alex Wang

Definitely a good restaurant to try. Dishes were all very good. Mick klug farm apple dessert is the best of the courses. Staff were courteous

Scott

Sepia rates somewhere in the Top 3 of my all-time dining experiences, BUT the other two experiences were influenced by romance and exotic locations. As for the best restaurant meal of all time, Sepia ranks as a safe #1. Outstanding. We elected to have the four-course menu along with the wine pairing and for those that are apprehensive about visiting a Michelin-starred restaurant, I'd say that Sepia makes access to world-class taste very accessible. Those visiting or living in Chicago are lucky to be able to take advantage of it. I can only imagine what the price would be for a similar culinary experience in Los Angeles or New York. I cannot do justice to the eclectic menu beyond repeating that this was the top restaurant meal for us both. For example, if beef tartare is on the menu, my wife will always order it and it serves as a type of litmus test / comparison with other restaurants. She thoroughly enjoyed the dish and when I was able to steal a bite or two, I had to agree. Truffle fried chicken - excellent; rohan duck breast -the same, and so on. Also, pure genius to add a hint of shiso flavor to sherbet (pictured). Finally, the wait staff were excellent and our waitress was top notch. I was amazed at her knowledge of both the menu and the different wines selected for each course. The excellence of Sepia shouldn't come as a surprise, as talking with our waitress she has been there for years along with much of the staff. We hear so much about how businesses are finding it hard to keep a full roster post-Covid, but Sepia has not had this problem. If our travels take us to Chicago again, we will be here.