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Sepia

Yesterday was my 33rd birthday. My wife and I use birthdays as excuses to enjoy finer dining than a typical eve. Last night she took me to Sepia, a place that we’ve wanted to go to for quite a while now. While I would have liked to try Kendal Duque’s cooking, new Executive Chef Andrew Zimmerman is definately his equal in the kitchen.

Sepia Interior

The interior definately has that old-world feel with lots of dark brick, leather tables, buffed mirrors, and large chandeliers. But it isn’t stuffy at all. The place was quite comfortable and not too loud like most exposed brick restaurants. But it was the food that stole the show, not the interior.

We started off with some Gruet Blanc de Noir. I personally think that New Mexico turns out some of our countries best bubbly. For apps, Yuki ordered the scallops. Two big, meaty scallops cooked to absolute perfection! A nice sear on top and bottom while nicely opaque in the middle. We both¬†feel that they’re the best scallops we’ve ever eaten in this city. They were served with a sunchoke puree, marcona almonds, and some serrano ham on top with frisee.

I ordered the sweetbreads. I’ve never really been a fan of sweetbreads, but I’ve only eaten them once before. However, if I’m going to consider myself a foodie then I need to order the proper food. Damn glad I did! Damn glad! Those glands had a texture that was like a cross between scallops and foie gras. It almost had a scallop-like sweetness as well, but also the butteriness of foie gras. Chef served them with this orange-fennel sauce. It was thick, creamy, and you could really taste the bitterness of the orange. Perfect match with the sweet sweetbreads. (I get the sweet part, but it really is more like foie than a bread). Some frisee on top as well.

Sepia_pork_t_bone_2

For entrees, Yuki ordered the Pork Porterhouse served on some grits with a bourbon sauce and cherries. Again, perfectly cooked, nice and medium rare on the tenderloin side and medium on the strip side. The accompaniments also complimented nicely. Fortunately for me it was too big for her stomach, so I get to eat the rest of it today for lunch! We paired it with a glass of Dolcetto D’Alba.

I ordered the Duck. A perfectly cooked breast; the skin nice and crispy, the meat nice medium rare and juicy. It was served atop a medly of chantrelle mushrooms, green onions, marcona almonds (Zimmerman must love these almonds, but for good reason), and these little spongy black things that we couldn’t quite figure out what they were. Yuki thought they were little pieces of liver or something, I thought they were some sort of mushroom stem. It was killing us not knowing what they were so I asked the manager….duck gizzards. (Yuki was closer, she wins) That was the first time I’ve ever eaten duck gizzards and I gotta tell you, I love them! They added a deeper flavor to the dish that the mushrooms alone probably couldn’t provide. Delicious! I drank a glass of Portugese wine, and interesting red blend from the Douro Valley. Nice recommendation from our server.

The desserts were awesome too! We had the Ricotta Pound Cake with carmelized peaches, buttermilk ice cream, and pecans as well as the Blueberry Cobbler with sweet corn ice cream, lemon-thyme cookies. Of course, on my plate was the obligatory “Happy Birthday Dan” written in chocolate with some artistic design. Always a nice touch. The food runner also said he’d sing to me for an extra fee. I’m cheap (even though dinner was Yuki’s treat), so we declined.

All in all, I have to say that Sepia is one of the better dinner’s I’ve had a quite a while. It is easily in the upper-echelon of Chicago restaurants. Because of it I can’t wait for my next opportunity to munch on some sweetbreads!

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