You know that feeling when you walk into a place and it just feels correct? Not just fancy for the sake of being fancy, but intentionally designed. That’s the vibe with private dining by sepia. Honestly, if you’ve lived in Chicago for a minute, you know Sepia. It’s a West Loop staple. It’s got the Michelin star, the accolades, and the history. But their dedicated private event space is a whole different beast compared to just grabbing a table for two on a Tuesday night.
Most people think of private rooms as stuffy boardrooms with better bread. That's a mistake.
The Architecture of Private Dining by Sepia
The space isn't actually inside the main restaurant. It’s right next door in a separate storefront at 135 N. Jefferson St. This is huge. It means your party isn't just a cordoned-off corner with a velvet rope. It's a 19th-century print shop turned into a mid-century modern dream. Think walnut paneling, brass accents, and custom-made floor tiles. It feels like a very expensive apartment owned by a friend with impeccable taste.
One thing people get wrong is the scale. You aren't cramped.
The room can handle about 60-70 people for a seated dinner or up to 100 for a cocktail reception. It's intimate but breathable. You’ve got high ceilings and massive windows that look out onto the West Loop, but because of the way the lighting is rigged, it feels remarkably secluded once the sun goes down.
Why the Menu Matters More Than the Decor
Chef Andrew Zimmerman is still the guy behind the scenes here. That’s the real draw. When you book private dining by sepia, you aren't getting "event food." You know what I mean—that rubbery chicken or the mass-produced salmon that’s been sitting under a heat lamp for forty minutes while the host gives a long-winded speech.
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Instead, you’re getting the same Michelin-starred philosophy that put Sepia on the map. Zimmerman is obsessed with seasonality.
- Spring might bring milk-fed veal or pea agnolotti.
- Fall usually features something deeply savory like duck breast with charred cabbage.
- The wine program is equally insane, curated by Jennifer Wagoner.
The wine list isn't just a list of big-name Napa Cabs. It’s weird, interesting, and deeply thoughtful. They focus on producers who actually care about the soil, which sounds pretentious until you actually taste the difference.
The Logistics Most People Forget to Ask About
Let’s talk money and timing, because that’s where things usually get stressful.
Booking a space like this in the West Loop isn't cheap. You’re paying for the exclusivity and the talent. Food and beverage minimums vary wildly depending on whether you're looking at a Tuesday in January or a Saturday in December. Expect to spend. But honestly? The level of service usually justifies the invoice. They don't just drop plates; they explain the provenance of the ingredients without being annoying about it.
Another thing: A/V.
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If you're doing a corporate thing, you need a screen that doesn't look like it's from 1998. They have a hidden drop-down screen and a projector that doesn't ruin the aesthetic of the room when it's not in use. It’s subtle.
A Quick Word on the Vibe
The lighting is moody. It’s basically built for Instagram, but in a way that feels organic rather than thirsty. The acoustics are surprisingly good, too. You can actually hear the person across the table from you without shouting over the background music or the roar of the main dining room. That's the benefit of the separate entrance and the dedicated kitchen.
What to Keep in Mind Before You Book
Don't just call and ask for "the room." Be specific about your flow.
- Do you want a cocktail hour first? They have a great bar area at the front of the private space that’s perfect for the "stand and mingle" phase before everyone sits down.
- Are there dietary restrictions? Because it’s a Michelin-level kitchen, they actually handle allergies with grace instead of just giving the vegan guest a plate of steamed broccoli.
- What’s the dress code? It’s Chicago. People show up in everything from suits to high-end streetwear. The space leans toward "elevated," so tell your guests to level up a bit.
The staff at private dining by sepia are pros. They’ve done everything from weddings to pharmaceutical dinners to 50th birthday parties. They know how to pivot. If the speeches go long, the kitchen adjusts. If someone spills red wine on the custom tile, it’s handled before you even notice.
The Realistic Next Steps
If you're seriously considering this for an event, don't wait. The West Loop is one of the most competitive dining neighborhoods in the world.
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First, go eat dinner at the main Sepia restaurant. If you don't like the food there, you won't like it in the private room. Simple as that. Pay attention to the service—the way they pour water, the way they describe the specials. That’s the DNA of what your guests will experience.
Next, reach out to their events director. Ask for a walkthrough during the day. You want to see how the natural light hits the room. Then, ask for a sample menu for the specific month you're looking at. If it's October, don't look at the July menu.
Finally, check the "minimums." Every venue has them. Make sure your guest count and your budget actually align so you aren't hit with a "room fee" at the end because you didn't hit the beverage spend.
It’s a world-class space. It’s basically the gold standard for how private dining should be done in a city that takes its food way too seriously.
Actionable Insights for Planning Your Event:
- Schedule a Site Visit: Never book a space based on photos alone. Visit 135 N. Jefferson to feel the ceiling height and see the entry flow.
- Request a Seasonal Tasting: Since Chef Zimmerman’s menus shift with the market, ask what specific ingredients are expected during your event month.
- Audit Your Guest List: Ensure your count stays within the 60-70 person "sweet spot" for seated dinners to maintain the room's intended intimacy.
- Confirm A/V Needs Early: If you require the projector or specific sound inputs, mention this during the initial inquiry to ensure compatibility with your hardware.
- Finalize the Wine Pairing: Work directly with the sommelier to choose bottles that reflect your budget while still leaning into the "hidden gem" philosophy of their cellar.