User:FrostFairBlade/sandbox/Sepia (restaurant)
Description
[edit]Sepia is a restaurant located in the West Loop neighborhood of Chicago, Illinois, and can seat up to 90 people.[1] Its building was originally a print shop in the 1890s.[2] In addition to regular seating, Sepia also features some communal dining tables.[3]
History
[edit]Sepia was established in 2007 as restaurateur Emmanuel Nony's first independent venture. Nony brought on Kendal Duque, whom he had worked with at the Park Hyatt Chicago's restaurant NoMi, to be the restaurant's executive chef.[4][5] Nony and Duque were joined by bartender Peter Vestinos, who would go on to win many bartending awards during his time at Sepia.[6][7] The restaurant officially opened on July 12, 2007.[8]
Vestinos left the restaurant in 2009.[9]
Reception
[edit]The restaurant has received positive critical reception over the years. In a review of Sepia's opening weekend, Chris LaMorte from the Chicago Tribune enjoyed Duque's cooking, stating that the chef's "delicious, seasonally focused dishes demonstrate real personality".[10] He enjoyed appetizers like the watermelon salad and bacon flatbread, as well as entrees like the flat iron steak and veal breast, but noted that the service was "shaky".[10] Fellow Tribune restaurant critic Phil Vettel also liked the initial experience, giving the restaurant a three-star rating[1] and later listing them as one of Chicago's best new restaurants of 2007.[11]
References
[edit]- ^ a b Vettel, Phil (2007-09-20). "Dinner at Sepia has just the right tone". Chicago Tribune. Retrieved 2021-05-28.
{{cite web}}: CS1 maint: url-status (link) - ^ Wheaton, Dennis Ray (2007-10-31). "Time tables". Chicago. Retrieved 2021-05-28.
{{cite web}}: CS1 maint: url-status (link) - ^ Yednak, Crystal (2007-12-13). "Social sciences: Communal tables are a group effort". Chicago Tribune. p. 7.
Age apparently plays a factor, as younger people seem more willing to share their space, said Emmanuel Nony, who recently opened Sepia in the Warehouse District with some communal seating.
- ^ Walkup, Carolyn (2008-05-05). "New independent operations flourish in Chicago market". Nation's Restaurant News. Vol. 42, no. 18. pp. 81–82, 84, 86, 88, 90.
Sepia, another newcomer located just a few blocks to the east, reflects both the late 1800s print shop it inhabits and today's hip trends. Owner Emmanuel Nony and chef Kendal Duque, who worked together at NoMi in Chicago's Park Hyatt hotel, strive to apply the artisan approach of the building's early occupants to the food, much of which is supplied by regional specialty growers.
- ^ Yahr, Mindy (2007-07-18). "Dining tidbits". Chicago. Retrieved 2021-05-28.
{{cite web}}: CS1 maint: url-status (link) - ^ Jones, Bianca. "Sepia's iron man". Chicago Reader. Archived from the original on 2010-08-10. Retrieved 2021-05-30.
- ^ James, Bianca. "The liquid roundup: winter edition". Chicago Reader. Archived from the original on 2010-08-10. Retrieved 2021-05-30.
- ^ LaMort, Chris (2007-06-27). "No gauchos required". Chicago Tribune. Retrieved 2021-05-28.
{{cite web}}: CS1 maint: url-status (link) - ^ Sula, Mike. "So Long, Peter Vestinos". Chicago Reader. Retrieved 2021-05-30.
- ^ a b LaMorte, Chris (2007-07-19). "Setting the tone; Sepia makes an impression in the Warehouse District". Chicago Tribune. p. 25.
- ^ Vettel, Phil (2007-12-27). "The greatest hits from Phil's year of dining". Chicago Tribune. Retrieved 2021-05-30.
{{cite web}}: CS1 maint: url-status (link)