The low-key Sepia is not far from the city center. The camera in the store always reflects the street scene very interesting. The restaurant layout is modern and concise, and the service is thoughtful. The pre-dinner bread is freshly baked, the whole grains and nuts are healthy and soft and crispy! The appetizing smoked salmon presented is small and exquisite, perfect with sweet chives. The grilled squid method is not very popular, the taste is too dry. My friend's vegetable ball looks very good too. The grilled cod is fresh and tender, with refreshing vegetables and green sauce. The light taste is perfect for summer.
For restaurants with one Michelin star, reservations need to be made about a week in advance, or phone reservations are also possible. There is nothing special in general, and the taste is not particularly outstanding. It can only be said that there is nothing special.
A high-end restaurant is also a restaurant with stars. Among the dishes we ordered, I personally like pistachio peppercorn duck pâte ́ the most, and their waiters are also pretty cute
Chef Andrew Zimmerman defines the cuisine as a new American taste. Sepia was converted from a printing factory in the 1890s. The overall decoration is very retro and nostalgic. The facade is very unassuming, and on the left hand side of the door is a bar and lounge area for guests to wait for a drink. The dark colored tables and chairs highlight the calmness, and the four characteristic retro ceilings on the roof illuminate the interior. After seated, the waiter delivered the restaurant week's menu directly. It seemed that there was no other choice. There were 3 dishes, including appetizers, main dishes and desserts, and the price was $22 per person. Everyone is very satisfied with the taste of Sepia's dishes. I think the price/performance ratio is still very high for a three-course meal of this level for 22 dollars per capita. At least it attracted me and gave me the idea of having dinner next time. Isn't this the goal the restaurant strives for~
Chicago one-star Michelin, the first time I ate Michelin, although it was one-star, it was expensive. It was really delicious, especially the duck breast. The cooked salmon... It deserves to be one Michelin star, and the taste is great