Sepia sits in Chicago's West Loop inside a space built from original wooden walls, exposed brick, and curated vintage décor, aiming for something closer to a private home than a formal dining room. Executive Chef Kyle Cottle runs the kitchen, working from Midwestern seasonality into a contemporary American menu grounded in French technique, where precision is meant to support the ingredient rather than sit on top of it.
The restaurant has a long record with the James Beard Foundation, drawing nominations across Best Chef, Best New Restaurant, Outstanding Wine Program, Outstanding Service, and Outstanding Hospitality categories going back to 2008, most recently as an Outstanding Hospitality finalist in 2023. Michelin has awarded Sepia one star repeatedly since 2011, including every year from 2021 through 2025. StarChefs named its kitchen a Rising Star pick in 2021.
The restaurant has a long record with the James Beard Foundation, drawing nominations across Best Chef, Best New Restaurant, Outstanding Wine Program, Outstanding Service, and Outstanding Hospitality categories going back to 2008, most recently as an Outstanding Hospitality finalist in 2023. Michelin has awarded Sepia one star repeatedly since 2011, including every year from 2021 through 2025. StarChefs named its kitchen a Rising Star pick in 2021.