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’s product-driven menu showcases the quality and purity of the ingredients, letting both the ingredients and chef Andrew Zimmerman’s passion for what he does shine through. Sepia’s seasonal menu, rooted in tradition, showcases pristine ingredients that are organic and sustainable when available. Pastas, jams and chutneys are all homemade. They support local artisan farmers and proudly encourage craftsmanship and the revival of traditional practices. Sepia celebrates tradition, with a modern twist.
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.”
In his 20s, while following a life-long dream to become a musician, Zimmerman supported himself by working in restaurants in New York City. When he realized he enjoyed being in the kitchen more than the clubs, Zimmerman began to pursue a career as a professional cook. He worked as sous chef for three years under Renato Sommella, whom he cites as one of his strongest culinary mentors. In 2000, he graduated first in his class from the prestigious French Culinary Institute in New York City. Zimmerman moved to Chicago in 2003 to be chef at the Park Hyatt Chicago then executive chef at MOD and opening chef for del Toro in 2004. In 2008, Zimmerman returned to the Park Hyatt as chef de cuisine at NoMI working with chef Christophe David. In 2009 Sepia Owner Emmanuel Nony offered Zimmerman the executive position at Sepia.
Zimmerman continues to participate in a number of high-profile culinary events, including the national Cochon 555 tour and James Beard’s Celebrity Chef Tour. Zimmerman has also appeared on several national television shows including Food Network’s “Iron Chef America” where he successfully defeated Iron Chef Marc Forgione in Battle Cream Cheese.
In addition to the culinary recognition, Zimmerman has been honored for his community involvement, receiving the 2012 “Humanitarian of the Year” award from Plate magazine. He is also part of the American Chef Corps to serve the country in a diplomatic capacity. Zimmerman joins the ranks of other renowned chefs to showcase American cuisine to other nations, enhance formal diplomacy, and cultivate cultural understanding.
Zimmerman and his wife, Lindsey, a clothing designer, live in Chicago’s Bucktown neighborhood with their daughter and son. When not working, he can be found traveling with his family—and finding culinary inspiration all along the way.
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.
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.
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
123 N. Jefferson Street