Editorial Review

It's impossible not to be taken with the environs of Sepia: Located in an 1890 print shop, the space is as warm as its name implies with vintage memorabilia, Nouveau tiling, dark wood, exposed brick and drop pendant lighting (we're particularly enamored with the sheer lampshade-ensconced chandeliers). But there's more to Sepia than its looks, particularly with the arrival of Chef Andrew Zimmerman in the kitchen. The innovative, seasonal menu offers dishes such as chicken fried quail and wild rice waffle to start and entrees like duck breast with chicory speatsle, artic char with saurekraut and rye ghnocci. The libations menu is equally satisfying and occasionally wild (see: absinthe sour). A recently opened private dining space is open seven days a week.