Sepia

Chicago, IL

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Cuisine Description

Sepia’s cuisine is truly contemporary American, where flavors of the world come together harmoniously, and the wine program reflects this diversity of flavors in its selections. Each season, Chef Andrew Zimmerman and Wine Director Arthur Hon discuss the ingredients planned for the menu and Hon presents the wines he would like to work with for the next few months. For instance, Sepia will debut its sake program in summer 2013 after Chef Zimmerman and Hon taste the potential candidates with the upcoming dishes.

Wine List Description
The wine program highlights small producers, lesser known grapes and classics, with attention paid to environmentally conscious producers. The list makes efforts to include wines from lesser-known countries, such as Hungary, Slovenia and Lebanon, and provides examples of wines from areas that are known for either whites or reds but produce both (i.e. whites from Minervois; reds from Ribeiro; reds from Germany, unusual varietals from California, etc.)

Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
“The laminated skate wing with Brussels sprout leaves, sweet potato-miso purée, black-garlic gnocchi, and yuzu kosho has the balance of flavors and textures that exemplifies our cooking,” says Chef Andrew Zimmerman.

Perfect Pairing
Niepoort Dry White Port paired with uni chawanmushi, lobster and lobster consommé.

Wine Events
Somm versus Mixologist is an event where the guests get to judge who has the better pairings with individual courses of a themed dinner, such as Sherry. Our Interactive Wine Dinner is a coursed dinner designed around a set of wine pairings that challenge the participant’s senses in the dark, where the guests don’t have the physical appearances of the wine to help them “taste.”

Video

Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.


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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.