Sepia

Smoked beef carpaccio.

We start with 24-hour cured beef from , cold-smoked in a pastrami cure. This sits atop sourdough from , fried in roasted beef fat. Between the meat and bread, layers of sweet mustard, spring onion, and onion consommé are added.

It might taste more like an Oklahoma smash burger than anything you’ve had at a Michelin-starred restaurant, and that’s the goal. We want you to feel at home and excited by unexpected preparations of flavors that feel familiar.

Hiramasa crudo rolled with winter citrus, coriander, and a bright blood orange ponzu.

Revisiting a favorite flavor profile with fresh texture.

Sabelfish and lobster roulade with grilled kale and pickled seaweed.

Finished with a tableside pour of bacon consommé cut with caraway oil.

We’re putting on our Sunday Best. For the first time in a long time, Sepia is opening its doors on Sunday morning for two very special occasions.

Whether you’re gathering for Easter or celebrating the extraordinary women in your life for Mother’s Day, we’ve designed a four-course brunch experience meant for lingering. From Chef Kyle Cottle’s savory-and-sweet bread courses to shared plates and Chef Erin Kobler’s signature desserts, it’s a rare chance to see Sepia in a whole new light (literally).

Easter Brunch: April 5
Mother’s Day Brunch: May 10
The Details: $95 per person | $45 for kids 12 and under

Sundays at Sepia don’t happen often. Secure your table at the link in our bio.

After six years as our Chef de Cuisine, we are incredibly proud to announce that Kyle Cottle has stepped into the role of Executive Chef at Sepia.

Chef Kyle has been a central force behind our culinary identity, from transforming our four-course Prix-Fixe to launching our highly coveted Tasting Menu. From cutting his teeth at legendary institutions like Blackbird, to his six years as a stalwart in our own kitchen, his style balances "respecting solid foundations of good cookery" with a play on textures and temperatures that keep you guessing.

He isn’t here to be boxed in; he’s here to craft a menu that constantly reinvents itself. Alongside Pastry Chef Erin Kobler, Wine Director Jake Bennie, and Head Bartender Keith Meicher, Kyle is leading a team committed to making Michelin-starred dining feel like home.

Over the Garden Wall: Tito’s vodka, amaro blend, cranberry & apple shrub, and rosemary.

Much like Greg and Wirt’s journey, this one’s full of twists. Burnt-orange and nutty meet a bright cranberry-apple shrub spiced with cinnamon, fennel, and clove. Topped with a single sprig of rosemary. Savory, complex, and food-friendly.