Sepia's watermelon salad is a lovely summer treat.
We hit Sepia soon after it opened and found it to be a lively restaurant with a lot of potential. Early favorites on the menu included the grilled octopus and mushroom flatbread; however, we agree that more than one dish needs work. Does the good outweigh the bad? Tune in and find out.
(8.2 M)
Show Notes:
00:00 – 02:52 On space
02:53 – 06:42 On app-e-teasers
06:43 – 10:43 On clogging, skillets & other delights
10:44 – 12:19 On the order of cheese
12:20 – 14:39 On desserts & the best for last
14:40 – 17:50 Ratings and sign-off
Sepia
123 N. Jefferson St.
Chicago, IL
Bridget rates Sepia 7/10
Tammy rates Sepia 6/10
The mushroom flatbread proved to be a favorite at our table.
The Gage
Sola
On-line buzz about Sepia:
Yelp
2 Responses to “Sepia
Chicago Bites Podcast #70”
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re: Cheese course. I heard your cry of help this morning on your Sepia podcast. Certainly, cheeses can (and should) be eaten whenever one wishes. However, traditionally, cheeses (at least in the European tradition) are taken at the end of the meal, or after the main course(s), as cheeses are known to aid in digestion. At degustation/tasting menu-style restaurants, cheeses are usually served before sweet desserts (if included). I’m not generally a sweet tooth and will often times opt for the cheese courses instead of dessert. While it’s true that most restaurants offer cheese on their dessert menus, that Sepia includes the cheeses after the main courses on the menu (instead of the dessert) menu doesn’t seem strange to me at all. Really, Americans have situated cheeses wherever they want (as you observed, often before the meal).
Completely agree with your review of Sepia.