For familiar food you're sure to love, head to Sepia for American-style cuisine. Sepia is a great place to indulge and with no low-fat options, you'll need to save the diet for another day. Beer, wine, and cocktails are all available to complement your meal as well. Sepia is great for big groups, and guests favor its private room for important events.
Weekends can get packed, so take advantage of the restaurant's reservations. A catering menu is also available if you're looking to dazzle the guests at your next shindig.
Patrons have the option of feeding the meter at the nearby street parking or taking advantage of the restaurant's valet service. If you're too tired to drive, public transportation will also suffice; right around the corner are stops at Clinton-Green (Green, Pink) and Washington/Wells (Brown, Orange, Pink, Purple).
Checks are bigger than average at the restaurant, so prepare your wallet. Sepia accepts Visa, Mastercard, Discover, American Express, and all major credit cards. Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
Michael Morton, son of Chicago steakhouse legend Arnie Morton, is the driving force behind N9NE Steakhouse, a restaurant serving up traditional prime-aged beef and seafood worthy of a Michelin recommendation. New York–style sirloins and bone-in filets share menu space with organic irish salmon and the impressive crustacea platter—a mélange of crab legs, lobster, shrimp, and a trio of bivalves atop mounds of shaved ice. The bar menu, on the other hand, offers more casual nibbles, such as pairs of mini burgers, tacos, and pulled pork sliders for $10 a pop. N9NE's Chicago location shares some of its Vegas-style swank with its sister restaurant in the Palms Casino Resort, making it a frequent hangout for sports stars and other celebs. President Obama held one of his 2012 fundraiser dinners here, where supporters dined on juicy morsels of steak.
It’s a wonder the staffers at Protein Bar have time to do anything but smile for the camera amid the maelstrom of media attention the eatery has received in recent years. The man at the center of the storm is founder Matt Matros, dubbed one of Crain’s Chicago Business’s most successful 40 Under 40 in 2012. Matros spend his youth struggling with his weight, and lost his father to a heart attack before his 22nd birthday. The shock sparked a renewed hunger for life in the young executive, who went on to shed 50 pounds through exercise and healthy eating. Along the way, Matt noticed a gaping hole in the world of fast food—where were the healthy options? He decided to throw his corporate career to the wind and pour his entire life savings into opening the first Protein Bar, a welcoming haven for the health-conscious eater. Matros’ business soon flourished into eight Chicago locations, with three more in D.C. His aim was to cut out the junk that pervades fast-food chains—refined sugars, hydrogenated oils, empty calories, and unsettling cartoon characters—and replace it with lean protein, heart-healthy fiber, and satisfying flavor. The menu accomplishes just that. At breakfast, bowls are filled with oatmeal deemed some of the finest in the city by CBS Chicago. As the hours wear on, a special mix of six types of veggies builds each salad into a powerhouse of vitamins, minerals, and antioxidants. Bar-ritos swap out calorie-heavy rice for quinoa and flour tortillas for hearty whole-wheat wraps. Signature blended drinks omit sugary additives for protein mixes and fruit, each named for a Chicago neighborhood, and bowls of warm, organic quinoa come topped with protein and fresh produce.
When Falguni Dewjee and Nik Jain teamed up to create Bombay Wraps, they had one simple mission: make Indian food simple, fast, and healthy without sacrificing the home-cooked aesthetic. Now realized, their goal takes the shape of six white or whole-wheat flatbread sandwiches stuffed with savory fillings such as grilled chicken tikka, cheese paneer, and braised lamb. Unique ingredients like cilantro chutney, pickled onions, and traditional tandoori spice infuse Indian pantry staples into each vegetarian or meat wrap, and sides such as sweet-potato fries with Indian seasonings or romaine salad with lime vinaigrette round out meals. At the restaurant, floor-to-ceiling windows and shiny metal tables give the dining room a bright, cheerful ambiance. For catering and event orders, Bombay Wraps' foodsmiths stow sandwiches in a baking tray to lock in freshness and finish by placing a signet sticker.