P R I V A T E D I N I N G I N F O G U I D E OVERVIEW

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1 OVERVIEW Seamlessly melding refined and rustic, vintage and contemporary, Sepia has the feel of an instant classic. Located next door, Private Dining by Sepia is a warm, inviting, and stylish venue. Designed to cater to any occasion, it serves as the perfect backdrop to the inventive seasonal American regional cuisine created by Executive Chef Andrew Zimmerman. The product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. The same care is carried through the wine and libation programs, emphasizing artisan winemakers and hand-crafted cocktails, available seven days a week for lunch, dinner, cocktail receptions and meetings. DECOR Gary Lee Partners, the design team responsible for Sepia s award winning interior, was tasked with translating the restaurant s sexy, shadowy backdrop into a stylish, versatile event space. The high ceilings and open layout are wrapped in deep neutral tones, with details such as stunning Tony Duquette light fixtures, an etched-antiqued metallic wall covering and a turn-of-the-century walnut and pewter clad portable bar. These features create a stylish, dramatic backdrop that is equally suited for any event from a black-tie wedding reception, wine tasting, corporate event to a cooking class, social gathering or casual dinner. In 2012, BizBash featured Private Dining by Sepia on its May/June cover, naming it one of "Chicago's 10 Most Notable New Event Venues". Crain s Chicago included the space in its 2014 list of Best Private Dining Rooms in Chicago and Eater recently featured it as one of 12 Awesome Chicago Restaurants For Your Wedding Day. Private Dining by Sepia offers the perfect setting for an elegant and intimate event, with a Michelin-star experience.

2 MENUS The seasonal menus of Private Dining by Sepia are rooted in tradition, melding rustic sensibility with contemporary flair. Executive Chef Andrew Zimmerman highlights the best of the season, favoring local artisan growers using sustainable practices. No matter the occasion, Chef Zimmerman - together with Pastry Chef Cindy Schuman, Wine Director Arthur Hon, Head Bartender Griffin Elliott, and the rest of Sepia s team - will personally cater to your needs and preferences to create a memorable event. Menus must be selected 7 business days prior to your event. If menu selections are not received by this deadline, chef s choice will apply. Three course lunch menus begin at $35 per person Three course dinner menus begin at $70 per person Vegetarian and vegan options can be accommodated with advance notice.

3 LAYOUT ANNEX BATHROOMS KITCHEN VESTIBULE CAPACITY Private Dining lunch - dinner 60 reception 100 patio - reception 40 square footage 1100

4 PRESS & AWARDS P R I V A T E D I N I N G I N F O G U I D E Sepia has received numerous awards and accolades for its signature celebration of tradition with a modern twist. Time Out Chicago named it the best new restaurant in 2008, while Food & Wine magazine recognized the wine list as one of the best new programs in the country. Michelle Obama even called Sepia her favorite dining destination. Sepia has earned one star from the prestigious Michelin Guide in its inaugural 2011 Chicago edition, and has retained its one star rating for five consecutive years. In 2012, Executive Chef Andrew Zimmerman competed in a headto-head culinary battle with Iron Chef Marc Forgione and celebrated the victory on Iron Chef America on the Food Network! Most recently, he was nominated as a finalist for Best Chef: Great Lakes Region in the 2015 James Beard Awards.

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