At Epic, chef Stephen Wambach calls upon regional ingredients to create his Michelin star–winning menu of new American cuisine. Lauded as a “master of meat” by Timeout Chicago, Stephen expertly sears and seasons braised short ribs and a lineup of premium Angus steaks. Cocoa rubbed rack of lamb and apple-brandy glazed pork chops round out the meat selections, which are complemented by seafood delights including cornmeal dusted ahi tuna, seared scallops with butternut squash ravioli, and lobster. Though the name Epic aptly describes the food, it also embodies the restaurant itself. Situated in a River North warehouse, diners are engulfed by soaring ceilings, equalled in drama by the open, winding staircase to the second floor dining room. Sleek, ultra-modern décor runs throughout the restaurant—characterized by gleaming, nearly black wood and minimalistic lighting—and extends to the rooftop lounge. In the open air, guests can sip craft cocktails and mingle in leather booths while drinking in astonishing views of the neighboring skyscrapers.