Staub USA

Sepia

Sepia showcases contemporary American cuisine in an inviting, vintage space

Stylish without being sleek, the space is warm and inviting, comfortable yet lively.

Seamlessly melding refined and rustic, vintage and contemporary, Chicago’s Sepia has the feel of an instant classic. Stylish without being sleek, Sepia is warm and inviting, comfortable yet lively. Built from an 1890 print shop, Sepia features memorabilia from the Windy City’s bygone eras, Attention to detail runs throughout Sepia both in the room and on the plate. From the custom tile Art Nouveau floor and hand-crafted millwork to the vintage stoneware, the easy elegance of the room serves as the perfect backdrop to the inventive American cuisine.

Read more

Sepia

938 reviews

Details

Recent Reviews

  • Jessica S.
    Categories: newamerican

    First time at Sepia we got a reservation same day, which seems unusual for this restaurant. After ordering drinks and our meal, we were surprised with an...

  • Share Restaurant

Meet Andrew Zimmerman


Chef Bio

Since taking the culinary lead at Sepia in 2009, chef Andrew Zimmerman has garnered national acclaim for his inventive American cuisine. His creative direction has earned the Chicago restaurant a Michelin star since 2011 while Zimmerman has received a James Beard Foundation Award nomination for “Best Chef: Great Lakes” in 2012, 2013, and 2014 and a 2011 Rising Star Chef from StarChefs.com.  “I’m cooking food that speaks to me, and I’m so honored that it’s resonating with others, too,” he says. “My cooking style is all about balance of textures, global flavors, and seasonality.”

Read more

Chefs Recipe

Recipe Overview

  • Type of Dish / Entrée
  • Total Time / 7 hrs
  • Yield / 6-8 servings
  • Level / Intermediate
  • Prep / 30 min
  • Cook / 2hr 30 min

Berkshire Pork Collar braised with Milk and Rosemary

Heat a 6-8 quart dutch oven over medium heat and add the butter and olive oil.  Add the pork collar and brown it well on all sides.  Remove it from the pan and let it rest on a rack.  Add the guanciale and onions to the pan and cook until the onions are beginning to brown.  Add the rosemary and fennel seed and cook them for a minute or two then deglaze the pan with the wine and reduce the wine by about half.  Add the milk and return the pork collar to the pan. Then partially cover the pan and allow the pork to very gently simmer for about 2 hours.

View Recipe
  • Share Recipe

Recommended Product
  • Staub Cast Iron
    Oval Gratin Baking Dish

    The Oval Gratin is a cast iron favorite that is the perfect vessel for browning foods to perfection. It is a versatile piece for baking casseroles, roasting side dishes or baking up a delicious dessert, and transitions easily from oven to table.

    1301318

  • Features & Benefits:

    -Made in France

    -Heavyweight enameled cast iron transfers and retains heat evenly

    -Matte Black selection features multi-coat enameling with low-gloss matte finish

    -Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some     other cast-iron pieces

    -Specially formulated black matte interior enamel contains traces of quartz, giving it additional    heat resistance and a rougher surface for better browning

    -Dishwasher safe

Restaurant Location

Sepia
123 N. Jefferson Street
Chicago, Illinois

P:312.441.1920

Share All


© 2014 STAUB. all rights reserved