Sepia

Sepia Restaurant Review:

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. Starters might include house-made charcuterie, potato gnocchi or foie gras royale with sour cherry gelée, hazelnuts and brioche. Among the entrées, you may find Berkshire pork collar with apple, sanguinaccio, parsnip and black vinegar. Desserts --- a warm pumpkin cake with sage ice cream or chocolate bourbon pudding --- 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 polished and knowledgeable.