We had heard about Sepia a while ago on Check Please, so it had been on our radar. We finally got to try them out during restaurant week. The interesting thing they did was that the restaurant only served the restaurant week offering and nothing else.
They were offering a 3 or 4 course meal, we chose the 3 course option. There were 2 options listed for each course so we decided to try one of everything.
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| Soy and sesame cured mackerel |
- soy and sesame cured mackerel, kale, ginger, gojujang
- pumpkin and coconut tart, pickled pumpkin, fried shallot, walnut, pumpkin seed
These were some unique combinations that we would never have picked from a larger menu. But they tasted great. The saltiness of the mackerel and the sweetness of the tart worked well together.
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| Pumpkin and coconut tart |
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| Coalfish |
Main
- Coalfish, sunchoke, brown butter, hazelnut
- braised pork collar, apple cider, rutabaga, brussels sprouts
These dishes were good and once again had some interesting combinations. However, the appetizers stood out a little more because of their uniqueness.
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| Braised pork collar |
- lemon ricotta cake, blackberry, honey
- ancho chocolate mousse tart, whiskey caramel, candied bacon
The ancho highlighted the chocolate and the candied bacon was sweet and salty all at once. The lemon ricotta cake made us dream of a warmer summer day.
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| Lemon Ricotta Cake |
Final thoughts on Sepia:
Food - fun and innovative combinations and a seasonal menu
Service - excellent, they had all of the kinks worked out because they were only offering the restaurant week menu.
Atmosphere - definitely a young and hip after work crowd since they are located in the West Loop. We were there on a Thursday night and everyone else seemed to have come straight from work. There were lots of young couples at all the tables around us. We felt a little old overhearing some of the conversations. As we were leaving there were some more mature parties arriving.
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| Chocolate mousse tart |
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