Seamlessly melding refined and rustic, vintage and contemporary, Sepia has the feel of an instant classic. The stylish space is warm and inviting, comfortable yet lively. Attention to detail runs throughout Sepia -- both in the room and on the plate -- from the custom Art Nouveau tile floor to the hand-crafted mill work and the vintage stemware. The easy elegance of the room serves as the perfect backdrop for the inventive American cuisine. Chef Andrew Zimmerman's product-driven, seasonal menu showcases the purity and quality of the ingredients, letting both the ingredients and his passion for what he does shine through. Sepia celebrates tradition – with a modern twist.
View Top Employees from Sepia ChicagoWebsite | http://www.sepiachicago.com |
Revenue | $8 million |
Funding | $350000 |
Employees | 27 (27 on RocketReach) |
Founded | 2007 |
Address | 123 N Jefferson St, Chicago, Illinois 60661, US |
Phone | (312) 441-1920 |
Industry | Food and Beverage Services, Hospitality General, Hospitality |
Web Rank | 2 Million |
Keywords | Sepia Chicago, Sepia, Sepia Chiocago, Keith Meicher, Happy Hour West Loop |
SIC | SIC Code 58 Companies, SIC Code 581 Companies |
NAICS | NAICS Code 72 Companies, NAICS Code 7225 Companies, NAICS Code 722 Companies |
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The Sepia Chicago annual revenue was $8 million in 2024.
Elmer Stunkel is the Director Of Operations of Sepia Chicago.
27 people are employed at Sepia Chicago.
Sepia Chicago is based in Chicago, Illinois.
The NAICS codes for Sepia Chicago are [72, 7225, 722].
The SIC codes for Sepia Chicago are [58, 581].