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November 26, 2013updated Jan 29, 2014


By Chris Boyle

 Style / Ambiance: Housed in a former 1890s print shop and echoing bygone eras, Michelin Star rated Sepia serves as an ideal backdrop to Executive Chef Andrew Zimmerman’s inventive American cuisine.

The seasonally driven menu showcases the quality and purity of its products sourced from local farmers and producers. These ingredients come to life in dishes that are indicative of thought and precision honed from years of Chef Zimmerman’s classic French training. Recent delights include English pea and mascarpone agnolotti with pickled shallot, radish, and mint; and Madeira braised pork shank with raw and pickled asparagus crunch. The restaurant’s semi-private Table 70 offers guests a more intimate dining experience.

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