What are the opening hours?

Tuesday 5pm - 9pm Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 5pm - 10pm Saturday 5pm - 10pm

Sepia

Name: Sepia
Address: 123 N Jefferson Street, Chicago, IL, 60661, US
Telephone: +13124411920
Price range: $$$
Rating: 4.6

Seasonally driven menu by Chef Kyle Cottle.
15 years of Michelin ⭐️ For more information, call 312.441.1920.
(1340)

Located next door, Private Dining by Sepia is warm, inviting and stylish, the perfect backdrop to the inventive seasonal American cuisine created by Executive Chef Andrew Zimmerman. Product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. Equally suited for a black-tie wedding reception, a w**e tasting, a corporate event or a casual dinner, the space is available seven days a week and can accommodate 60 for a seated lunch or dinner and 100 for a cocktail reception.

10/02/2026

Butter-poached halibut, finished tableside.

Poured right from an oyster shell: a rich sauce of smoked corn dashi, white w**e, butter, fresh oysters, and tarragon oil. Paired with what Chef Kyle calls a "Flamin' Hot Oyster" (crispy, country-fried, and packed with heat).

09/29/2026

Sepia’s dressing up for Día de Mu***os.
On Wednesday, November 4, Chef Jonathan Zaragoza () takes over the main dining room of Sepia alongside Chef for a collaborative tasting menu.

Expect bold flavors, a little mischief, and a full tasting menu paired with beverages to keep the night moving.

Reservations:
https://www.opentable.com/booking/experiences-availability?rid=13429&restref=13429&experienceId=791771&utm_source=external&utm_medium=social&utm_campaign=social

Note: Due to the nature of this collaborative menu, dietary restrictions and allergy accommodations cannot be made. This is the exclusive menu for the night.

09/24/2026

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!

09/20/2026

The Krug Experience is officially in its final stretch.

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

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

09/17/2026

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

09/12/2026

Our Sweet Corn Baked Alaska in all its layered glory.

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

Opening Hours

Tuesday	5pm - 9pm
Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	5pm - 10pm
Saturday	5pm - 10pm

Telephone

+13124411920

Website

http://www.sepiachicago.com/

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