Sepia (the bar)
in
Contact Details
Address:
123 N. Jefferson Street, Chicago, IL 60661 USA
Phone: 312.441.1920
Web Address: www.sepiachicago.com
A restaurant’s bar is solely for waiting on the rest of your dinner party or killing time before your table is ready, right? Not so fast. Sometimes treasures can be found in the least expected places. Such is the case for the bar at Sepia.
Sepia opened in the summer of 2007 in Chicago’s Fulton River District. The feel is that of an old speakeasy which is your first clue that something might be going on at the bar.
The bar is attractive but unassuming being the length of a dozen bar stools or so. However, the most important fixture in any bar is a good bartender and Sepia has that covered. Peter Vestinos heads the bar operation at Sepia. He prefers to be called a bartender rather than a mixologist, cocktail engineer, or some other fanciful name that bartenders often give themselves. Vestinos’ title and CV is presented in the glass.
Vestinos’ style is straightforward and workman like. If it’s sliding bottles and barware in flight that you seek, go elsewhere. If it’s interesting flavors that you seek, have a seat. He develops his cocktails with a keen understanding of flavors that he attributes to his working with both wine and food. Vestinos seeks to create drinks that exhibit the qualities of his favorite wines: complex flavors, a pleasing texture, and balance.
On my visit I tried six cocktails that varied in style and primary spirit. I was impressed with each cocktail and appreciated the careful line that Vestinos walks between intricate construction and simplicity; well relative simplicity. I was most pleased with his version of the French 75, a classic cocktail based on gin (originally brandy) and Champagne. Vestinos’ version uses Bugey Cerdon Sparkling Rosé (a slightly sweet sparkling wine with intense fruit notes) that puts a new and interesting twist on this classic. Another favorite was another gin-based cocktail that Vestinos calls Miss GG’s East-Egg Cocktail. The playful balance of gin, herbs, and citrus make this drink an ideal aperitif anytime of the year.
The only cocktail that I would not happily order again was the Manhattan. It was constructed perfectly and I only took exception with the choice of Bourbon, which was of the high-proof persuasion resulting in a brooding alcohol note. I suppose that’s knit picking isn’t it?
I greatly look forward to my next visit to Sepia to see what sort of liquid libations are being offered. Who knows? I may even eat something as well.
Sepia opened in the summer of 2007 in Chicago’s Fulton River District. The feel is that of an old speakeasy which is your first clue that something might be going on at the bar.
The bar is attractive but unassuming being the length of a dozen bar stools or so. However, the most important fixture in any bar is a good bartender and Sepia has that covered. Peter Vestinos heads the bar operation at Sepia. He prefers to be called a bartender rather than a mixologist, cocktail engineer, or some other fanciful name that bartenders often give themselves. Vestinos’ title and CV is presented in the glass.
Vestinos’ style is straightforward and workman like. If it’s sliding bottles and barware in flight that you seek, go elsewhere. If it’s interesting flavors that you seek, have a seat. He develops his cocktails with a keen understanding of flavors that he attributes to his working with both wine and food. Vestinos seeks to create drinks that exhibit the qualities of his favorite wines: complex flavors, a pleasing texture, and balance.
On my visit I tried six cocktails that varied in style and primary spirit. I was impressed with each cocktail and appreciated the careful line that Vestinos walks between intricate construction and simplicity; well relative simplicity. I was most pleased with his version of the French 75, a classic cocktail based on gin (originally brandy) and Champagne. Vestinos’ version uses Bugey Cerdon Sparkling Rosé (a slightly sweet sparkling wine with intense fruit notes) that puts a new and interesting twist on this classic. Another favorite was another gin-based cocktail that Vestinos calls Miss GG’s East-Egg Cocktail. The playful balance of gin, herbs, and citrus make this drink an ideal aperitif anytime of the year.
The only cocktail that I would not happily order again was the Manhattan. It was constructed perfectly and I only took exception with the choice of Bourbon, which was of the high-proof persuasion resulting in a brooding alcohol note. I suppose that’s knit picking isn’t it?
I greatly look forward to my next visit to Sepia to see what sort of liquid libations are being offered. Who knows? I may even eat something as well.
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