Cuisine:

• Others
• Contemporary

Sepia Description:
How many times have we heard about the importance of first impressions? One look around the chic, well-thought-out setting at Sepia---custom millwork, modern chandeliers, a floor-to-ceiling wine wall---and it's obvious owner Emmanuel Nony was listening. But more than just a pretty face, this savvy restaurant has the food of chef Andrew Zimmerman (ex-NoMI) to back it up. The chestnut soup with braised oxtail is comfort food with a college degree, while pork rillettes with jam and pistachio brittle cannot help but be a hit. We also recommend the roasted cobia with spaghetti squash and wild boar sausage in punchy paprika sauce. Desserts---free-form pecan tart, citrus cake with carrot sorbet---have the same rustic-yet-refined appeal as the rest of the menu. Even cocktails are kicked up a notch, with ice cubes specially designed for a slower melt. The selection of international and domestic wines focuses on small artisanal producers who follow organic, sustainable and biodynamic winemaking practices. Service is skilled and knowledgeable.


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