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09/09/2026
Please join us in celebrating Melissa Santiago on her promotion to Pastry Chef!
A Chicagoland native, Melissa’s passion for baking began
at home before leading her through Kendall College,
Blackbird, The Publican, Avec, and Apolonia—plus drawing inspiration from cities she loves to travel to like London and Copenhagen.
We can’t wait to see where she takes the pastry program next.
09/04/2026
Brined sablefish wrapped in cured summer squash and topped with green strawberry relish, and smoked trout roe. Finished tableside with a smoked fish and dill pickle fumet butter, served alongside a sour cream & onion chicharrón.
This reminds Chef of fried pickles and ranch—but reimagined at a very high level.
08/30/2026
Chef ’s Ricotta Cappelletti.
Handmade spinach pasta stuffed with Délice de Bourgogne, pressed ricotta, and confit garlic, tossed in a smoked tomato butter.
Served over a charred fennel peperonata with capers and Calabrian chilis.
08/28/2026
Roasted lamb saddle, artichoke, boquerones, marinated tomato, manchego.
Grilled over open fire with Calabrian chile salsa macha, sitting on a puree of braised artichokes and alliums. Served alongside escarole-wrapped braised lamb belly, broiled manchego crostini, boquerones, and tomato jam.
08/25/2026
Corn season is here, and .issasantiago is making the most of it.
Sweet corn Baked Alaska layered with blueberries and lemon verbena sorbet, encased in roasted corn white chocolate. Served over buttered corn jam with pickled blueberries and fresh lemon balm.
08/21/2026
Butter-poached halibut, Cajun-fried oyster, smoked corn & oyster cuisson, corn pudding.
A nod toward Southern fish boils.
08/19/2026
Hiramasa crudo, baby tomato, smoked onion, shio kombu, tomato dashi.
Anise-cured Hiramasa rolled with fresh and tomatoes, shio kombu, and lovage. Finished with a green tomato relish, smoked trout roe, rose vinegar, and sweet cicely.
08/15/2026
Today, we say a bitter-sweet farewell to our Pastry Chef of nearly 5 years, .
Erin, thank you for leading our pastry program with steady leadership, grace, and unmatched creativity. Your desserts managed to be wildly inventive while feeling soulful and grounded.
While we will miss you dearly, we couldn’t be more excited to watch you spread your wings in this next chapter.
Erin and her husband Alex are headed to Durham, NC to build a concept of her own: and ! Be sure to give them a follow so you can keep up with their new adventure.
Thank you for everything, Erin. We’ll be cheering you on every step of the way!
08/13/2026
Last call—Friday, September 4th is almost here, and we’re going all in on peaches (as well as peak sesaonal produce) with our friends at Seedling Fruit.
Chef Kyle Cottle has put together a one-night-only tasting menu showcasing peak-season peaches across the entire meal. We’re talking peach wood-grilled meats, pork ribs cooked in leaf-infused pork fat, and elderflower & peach umeboshi paired with pork loin. To top off the night, W**e Director Jake Bennie is pouring curated pairings for every course.
Seating is extremely limited and filling fast. Reserve your table before it’s completely gone—link in bio.
08/11/2026
This is Midnight in the Garden of Good and Evil, a cocktail designed to embrace its dark side.
The secret is the house-made tepache. ferments this traditional Mexican pineapple staple in the back, infusing it with earthy herbs and baking spices until it carries the depth of a spiced pineapple b**r. He pairs it with the heavy botanical notes of Terroir Gin, Amaro Abano, and a sharp hit of fresh lime.
08/06/2026
Tucked away just off the beaten path in Fulton Market, our patio is officially open. See you soon?
08/03/2026
We are so pleased to share that The Krug Experience has officially landed at Sepia.
For $80 per person, enjoy a glass of the exceptional Krug Grande Cuvée Ch*****ne alongside our Osetra caviar service.
This is a limited-run affair that disappears as soon as our allocation does. We hope to see you soon!
Address
123 N Jefferson Street
Chicago, IL
60661
The American and New American restaurants on N Jefferson Street in Chicago can be easily accessed by both public transport and driving. For those taking public transportation, the restaurant is just a short walk from the Morgan station on the Pink/Green line or the Grand station on the Blue line. If driving, there are several parking options nearby, including metered street parking and paid parking garages in the area. From downtown, take West Washington Boulevard until you reach North Jefferson Street where you will turn left. The restaurant will be on your right-hand side.
Opening Hours
| Tuesday |
5pm - 9pm |
| Wednesday |
5pm - 9pm |
| Thursday |
5pm - 9pm |
| Friday |
5pm - 10pm |
| Saturday |
5pm - 10pm |
Alerts
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What people say
American restaurants are known for their inventive and flavorful cuisine, and Sepia on N Jefferson Street in Chicago is no exception. This new American restaurant seamlessly melds refined and rustic elements to create a warm and inviting atmosphere that feels like an instant classic. The space itself is built from an 1890 print shop, complete with vintage memorabilia from Chicago's bygone eras.
But it's not just the ambiance that sets Sepia apart. Executive Chef Andrew Zimmerman's Michelin-starred cuisine showcases the quality and purity of the ingredients, highlighting the best of each season. The product-driven menus let both the ingredients and Chef Zimmerman's passion for his craft shine through.
Whether you're looking for a black-tie wedding reception or a casual dinner, Sepia is equally suited to any occasion. Private Dining by Sepia offers a stylish backdrop for events of all kinds, accommodating up to 60 guests for a seated lunch or dinner and up to 100 guests for a cocktail reception.
Overall, Sepia is a must-visit destination for anyone looking to experience inventive American cuisine in a warm and inviting atmosphere.
