Feb. 24--The exciting news is that the team behind Sepia (123 N. Jefferson St.) is planning a second restaurant.
Not-so-exciting is the lack of detail currently available; owner Emmanuel Nony is holding off on the what-when-and-where.
Here's what we do know: The restaurant, name and concept TBA, won't be far away from the flagship. "For us," Nony said, "it's important to remain within a few miles. A location in Evanston, or Oak Park, where I live, would be very hard to imagine."
The space, however quiet they're keeping it, has been secured. "We have the keys," Nony acknowledged.
Sepia's core players will join Nony in the project. That includes chef Andrew Zimmerman (a multiple nominee for the James Beard Foundation's Best Chef Great Lakes award), pastry chef Cindy Schuman and sommelier Arthur Hon (Sepia is a perennial semifinalist for Outstanding Wine Program).
Meyer Davis Studio (NYC) will handle the design; this will be the firm's first Chicago restaurant. Previous projects include The Wayfarer and Harlow in New York, Beachcraft and Corsair in Miami, and St. Cecilia and King Duke in Atlanta.
As to the concept? Nony remains coy.
"Sepia has a unique style, very subtle and elegant," Nony said. "The new restaurant will be bold and bright in its approach."
This probably means a little more freedom for Zimmerman. And anything that lets Zimmerman cut loose in the kitchen ought to be fun to watch.
Phil Vettel is a Tribune critic.
pvettel@tribpub.com
Twitter @philvettel
