Sepia

Meet our new Assistant General Manager, McKenna Kelly!
Raised in Missouri with a lifelong love for agriculture, McKenna’s journey has taken her from restaurant sales to Head Bartender at Bend’s Blacksmith Restaurant, baking at Kaldi’s, co-founding a private events company, and opening BOSA Food & Drink.

Now in Chicago, this Master Gardener and CMS Level 1 Sommelier brings her deep passion for seasonality and hospitality to the Sepia floor. When she’s not at the restaurant, you’ll find her long-distance running or foraging for wild mushrooms. Welcome to the team, McKenna!

The Krug Experience is officially in its final stretch.

For $80 per person, pair a glass of exceptional Krug Grande Cuvée Champagne with our signature Osetra caviar service.

When our allocation runs out, it’s gone for good. Opt into it when you dine with us.

One Night Only: Wednesday, October 7 | 6:30 PM

Join us for an exclusive, four-course cocktail dinner with ! Pioneer of American craft distilling since 1982, St. George has long served as a favorite playground for Head Bartender Keith Meicher’s () cocktails.

Throughout the evening, St. George’s Master Distiller Lance Winters will dive into the craft behind their spirits, while Keith pairs custom cocktails alongside seasonal dishes from Executive Chef Kyle Cottle ().

Seating for this special event is limited (just 16 seats for this one, folks!)

https://www.opentable.com/booking/experiences-availability?rid=13429&restref=13429&experienceId=791841&utm_source=external&utm_medium=referral&utm_campaign=shared

Our Sweet Corn Baked Alaska in all its layered glory.

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.

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.

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.

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.

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.

Butter-poached halibut, Cajun-fried oyster, smoked corn & oyster cuisson, corn pudding.

A nod toward Southern fish boils.

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.

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!

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 Champagne 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!