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😍 5/5 - While Sepia may not have those eye-catching dish
By 👻 @Mike M., 03/01/2023 3:00 am
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While Sepia may not have those eye-catching dish presentations ideal for food influencer profiles, this may have been one of my favorite dinners from a flavor perspective. Pictures honestly don't do this place justice at all. A lot of the dishes are served in bowls that don't allow them to showcase the beautiful combination of flavors and layers of complexity that are contained within. There was definitely a more casual atmosphere, with a diverse set of customers. At this price point, it seems like a good entry point for people to who want to try a fancier Chef's tasting menu. It didn't seem like those restaurants that require sport coats, where everyone was either a seasoned fine diner or celebrating a milestone occasion.Sepia is probably one of the most affordable Michelin tasting menus in Chicago. For under $100 per person you can create your own 4-course menu, with 4 different options per course. With the complimentary amuse bouche, bread service, and mignardise added in the mix, it was actually a decent amount of food. You can also add a caviar course, cheese course, or order extra dishes a la carte in case you wanted even more variety. Amuse Bouche - Brioche w/ prosciutto and jam:This was a great first bite with a sweet and salty profile. The sweet brioche and jam paired perfectly with the salty prosciutto.Golden Kaluga Caviar, smoked sablefish, grilled spinach, shiro dashi butter:I've probably only had caviar a handful of times in my life, but this is hands down my favorite rendition. The smokiness of the fish, the saltiness of the caviar, and the richness of the dashi butter created the ultimate savory flavor. Roasted foies gras custard, satsuma, malted sunchoke, brown butter:I honestly couldn't pick out each element individually, but as a whole this was just delicious. The foies gras supplied that fatty richness, then there was a temperature contrast with the cold custard and some crunchy elements from the malted sunchoke. Probably my favorite dish of the night.Crab chawanmushi etoufee, smoked trout roe, andouille:Again, this was served in a bowl so you couldn't fully appreciate with your eyes how great this actually tasted. It was almost closer to a hearty cup of soup with plenty of meaty crab and sausage. The Cajun spices and seasonings were bold and generated so much flavor in each bite. Beef striploin, baby carrot, café de Paris sauce, beef bottarga:I already knew the beef was gonna be great, but the sleeper on this plate was carrot. I'm definitely a meat and potatoes guy, but that carrot just stole the show. The café de Paris sauce had kind of a curry accent to it.Manjari namelaka, rice dulce de leche, toasted koji ice cream:This was the sweeter of the two desserts and every element had a luxurious richness to it.Bruleed banana crepe cake, malted milk, tonka bean ice cream:The tonka bean ice cream had a bit of a milder flavor, and the crepe cake has that "not too sweet" flavor if that's what you prefer.Pandan marshmallow, white chocolate lemon profiteroles:Tasted like elevated rice crispies and a moist lemon cake in cookie form. The perfect bite to cap off the meal.Overall, my wife and I thoroughly enjoyed dinner Sepia. I can't believe I used to walk right past it on Randolph all these years and never tried it. Sepia's flavors and creativity along with the great value for a Michelin tasting menu is unmatched.
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