Restaurateur Emmanuel Nony opened Sepia in 2007 and shortly afterward teamed up with chef Andrew Zimmerman to lead the kitchen. The duo retained a MICHELIN star for 15 consecutive years following Chicago’s inaugural guide in 2011, cementing Sepia’s status as one of the city’s defining fine-dining institutions. Long before the West Loop became Chicago’s hottest dining destination, Sepia helped establish the neighborhood as a serious dining hub, pairing Midwestern fine dining with warm, polished service in a cozy dining room housed inside a historic 1890s print shop with exposed brick and thick wooden beams. The cocktail program has long been a strength, and the bar remains a favorite among industry regulars for drinks and snacks. Over the years, Sepia has also developed a reputation for strong pastry talent, including current pastry chef Erin Cobbler.
The restaurant’s accolades include “Restaurant of the Year” at the 2013 Jean Banchet Awards and Wine Spectator’s 2022 Best of Award of Excellence. Sepia was also a James Beard Award finalist in 2016 for Outstanding Beverage Program and in 2023 for Outstanding Hospitality. Zimmerman earned five James Beard Award finalist nominations for Best Chef: Great Lakes during his time at the restaurant. At the end of 2025, both Nony and Zimmerman stepped back from daily operations, with longtime chef de cuisine Kyle Cottle taking over as executive chef and director of operations Emiliano Gottig leading the front of house.
Sepia offers both a four-course prix fixe menu and a longer chef’s tasting menu featuring canapés and mignardises, with about half of diners opting for the tasting experience. “We want the food to be easy for the palate to understand,” Cottle says. “There are chefs out there challenging people, but I don't think every restaurant needs to be trying to challenge people flavor wise. I want everything to sound delicious and make sense together.”
