You’ve seen it all before. Meat cooking on an open hearth. Small plates inspired by global street food. A
trio of Spanish-style gin and tonics.
But put it all together with a dash of panache, which is something the Sepia guys do quite well, and you’ve got a restaurant worthy of your next date night.
On the 10-year anniversary of their much-awarded West Loop restaurant, chef Andrew Zimmerman and co. are ready for restaurant number two, Proxi. It’s right next door to Sepia, it’s open now, and here’s the slideshow.
They’re pulling out all the stops this time. Starting with a marble bar flooded with light from the floor-to-ceiling windows. There, you can drink compressed cucumber and rose gin and tonics at one of the high-tops or in the curtain-enclosed lounge.
If you’re looking for a more intimate experience, get comfortable in one of the camel-colored booths that overlook the dining room and sit back for a feast of coal-roasted oysters and BBQ lamb ribs.
If you’re looking to go all out with a bone-in ribeye, ask to be seated at the chef’s counter with views of the flame-throwing hearth.
Then ask for a bone-in ribeye.
But put it all together with a dash of panache, which is something the Sepia guys do quite well, and you’ve got a restaurant worthy of your next date night.
On the 10-year anniversary of their much-awarded West Loop restaurant, chef Andrew Zimmerman and co. are ready for restaurant number two, Proxi. It’s right next door to Sepia, it’s open now, and here’s the slideshow.
They’re pulling out all the stops this time. Starting with a marble bar flooded with light from the floor-to-ceiling windows. There, you can drink compressed cucumber and rose gin and tonics at one of the high-tops or in the curtain-enclosed lounge.
If you’re looking for a more intimate experience, get comfortable in one of the camel-colored booths that overlook the dining room and sit back for a feast of coal-roasted oysters and BBQ lamb ribs.
If you’re looking to go all out with a bone-in ribeye, ask to be seated at the chef’s counter with views of the flame-throwing hearth.
Then ask for a bone-in ribeye.
