Sepia’s 19th-century print shop setting remains effortlessly chic, and Andrew Zimmerman’s ever-evolving menu showcases innovative flavor combos (pork collar with coffee and smoked vanilla) and ingredients (cavatelli with huitlacoche and puffed sorghum). Cindy Schuman’s desserts, such as chocolate shortbread sandwiches, are similarly inventive. The wine list and service are built to please.
Dishes We Liked
Masa cavatelli with huitlacoche and shrimp ($16), Berkshire pork collar with baby carrots ($34), coconut-braised beets with curry leaf and cocoa nibs ($8), chocolate shortbread with chocolate custard and marshmallow fluff ($10)