# Sepia (restaurant)

Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the West Loop neighborhood of Chicago, Illinois (United States). Chef Zimmerman's menu is classified as New American cuisine, and focuses on local, seasonal products. Built in Chicago's Warehouse District, Sepia was originally a print shop from the 1890s. The renovation for the restaurant, designed by Gary Lee, included putting in a custom-tile, Art Nouveau floor and hand-crafted millwork in order to enhance the historical qualities of the building. Sepia also uses vintage stemware for their tables matching the vintage interior decor of the restaurant.

## Description

Sepia seats around 95 guests and is located in the West Loop neighborhood of Chicago, Illinois. Its product-driven menu created by Executive Chef Andrew Zimmerman focuses on local, seasonal ingredients which provide the foundation for his New American cuisine. Chef Zimmerman's Michelin-starred menu showcases ingredients that are locally sourced and primarily organic and/or sustainable. Zimmerman's pastas, chutneys and jams are all homemade; he supports local artisan farmers and encourages craftsmanship and the revival of traditional practices.
Sepia has received positive reviews from both local and national critics. It has received three star to three-and-a-half star ratings from the Chicago Tribune, Chicago Sun-Times, and Chicago. The restaurant was awarded a one star in Chicago's inaugural Michelin Guide in 2011 and has since then retained its one star rating. In addition, Chef Andrew Zimmerman competed in the Food Network’s Iron Chef America and defeated his opponent, Iron Chef Marc Forgione.

## Owner

Built into a historical 1890s print shop, Sepia was established in 2007 as restaurateur Emmanuel Nony's first independent venture. Working together with Executive Chef Andrew Zimmerman, Nony and Sepia have received critical acclaim, including a Michelin star since the guide’s first Chicago edition in 2011, as well as James Beard Foundation nominations in 2012 and 2013 for “Best Chef: Great Lakes” and “Outstanding Wine Program,” and the title of “Restaurant of the Year” at the 2012 Jean Banchet Awards.
In 2012, Nony opened Private Dining by Sepia, a separate venue located next to the restaurant.

## Executive chef

Restaurateur Emmanuel Nony and Zimmerman met in 2008 and after a year, Nony offered him the position of executive chef at his newest restaurant, Sepia. Since taking the lead in the kitchen at Chicago's Sepia in 2009, Executive Chef Andrew Zimmerman has helped elevate Sepia to become a nationally-recognized restaurant.

## Awards

* Michelin travel guide, One star rating from 2011 through 2022
* Rising Star Chef Award by StarChefs.com, 2011
* Jean Banchet Awards nomination for “Chef of the Year,” 2011 & 2012 and winner of “Restaurant of the Year” 2013
* Jean Banchet Award for "Celebrity Pastry Chef of the Year," in 2010
* James Beard Foundation Award finalist for "Best Chef: Great Lakes," 2012 & 2013
* James Beard Foundation Award semi-finalist for "Outstanding Wine Program" 2012 & 2013
* James Beard Foundation Award for "Best Restaurant Graphics" in 2008
* Crain's Chicago Business “Best of Business Dining” 2012
* Three-star reviews from Chicago Tribune, and Chicago Sun-Times and 3.5 stars in Chicago magazine
* Humanitarian of the Year Award/Plate magazine, 2012

### Events

* Charleston Wine + Food Festival, 2013
* Cochon Heritage Fire in Napa, 2011 & 2012
* Food & Wine’s Entertaining Showcase, 2011 & 2012
* James Beard Dinner, 2010

### Television

* Competed in Iron Chef America, defeating Chef Marc Forgione, 2012
* Appeared on The Today Show cooking segment, 2012

### Culinary diplomacy

In addition to his culinary industry recognition, Zimmerman has also been honored by the United States government. He was invited by the State Department Chief of Protocol Capricia Penavic Marshall to join the newly formed American Chef Corps and serve the country in a diplomatic capacity. Zimmerman joins the ranks of other nationally renowned chefs to showcase American cuisine to other nations, enhance formal diplomacy, and cultivate cultural understanding.

## Menu

Their seasonal menus are based on traditional fare using contemporary techniques. The menu favors local artisan growers using sustainable practices. The same care is taken with their wine and cocktail list as they do with their dining menus, sourcing artisanal winemakers and creating housemade cocktails.
Sepia's beverage program features a selection of wines from around the world. More than 20 wines by-the-glass and 400 bottles are available, including unique varietals from Slovenia, Hungary, Croatia and Greece, as well as more familiar wine destinations. The cocktail menu is created by Head Bartender and notable mixologist, Griffin Elliott, and changes seasonally.