Sepia’s deep and detailed list extends to the glass selections, which, in addition to wine, span apéritifs, sparkling ciders, sakés and sweet “stickies.” The knowledge, enthusiasm and experimentation of Beverage Director Arthur Hon continue to have national impact.

Riot Dish: “The Beef Tartare. This dish has been a staple on the menu, and it showcases Chef Andrew’s ability to transform a simple dish into an elevated, articulate, and stunning fine dining menu item. For the dish, Chef Zimmerman wanted to deconstruct a roast beef sandwich and put it back together as an elegant Beef Tartare, which is composed of beef sirloin, multigrain toast, egg yolk, horseradish, and onion rings.”