The story
In Chicago’s West Loop, Sepia welcomes guests into a dining room marked by warmth and quiet sophistication. Wooden walls, exposed brick, and thoughtfully curated vintage décor create an atmosphere that feels both cozy and familiar—as though you have been invited into someone’s home. It is a setting that invites lingering, where the surroundings match the unhurried pace of the meal.
The kitchen is driven by an ingredient-first philosophy. Under Executive Chef Kyle Cottle, Sepia’s American contemporary cuisine respects integrity and seasonality, allowing quality to lead. Technique serves the ingredient, never the other way around. The result is inventive cooking that remains rooted in tradition—what the restaurant itself calls “tradition with a modern twist.” Menus change with the seasons, highlighting produce from local artisans and growers who share a commitment to sustainable practices.
That focus on craftsmanship and genuine hospitality has earned Sepia a Michelin star, a distinction that reflects the restaurant’s consistent, thoughtful execution. The same care extends beyond the plate: Wine Director Jake Bennie curates a list of distinctive, small-production bottles, and Head Bartender Keith Meicher oversees a cocktail program built on housemade ingredients. The team, led by Managing Partner Emiliano Göttig, works together to deliver an experience that feels both elevated and deeply personal.
Guests can choose from a prix fixe menu or a tasting menu, each designed to showcase the best of the moment. The beverage program—from wine pairings to craft cocktails—is treated with equal seriousness. Whether you come for a full tasting or a quiet dinner, Sepia offers a refined yet unpretentious take on contemporary American dining in Chicago.
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