Sepia’s new head bartender Griffin Elliot mixes a cocktail behind the bar.
Since joining the Sepia team in May, head bartender Griffin Elliot has completely revamped the cocktail menu by introducing nine new libations. With a resume that includes Scofflaw and Boka (under renowned bartender Ben Schiller), Elliot now brings his impressive experience behind the bar at Sepia.
Elliot’s Jefferson Cooler is a unique sweet-meets-sour mixture of Aylesbury Duck vodka, rhubarb grapefruit syrup, lemon soda, and rhubarb bitters. Meanwhile, the Trade Secret inventively utilizes a few kitchen ingredients, with Citadelle gin, celery juice, lime, V.E.P Mist, and egg white. Or, for something a bit bubblier, sip the sparkling Mutual Feeling cocktail, with Death’s Door gin, Gran Classico, and pineapple-lime.
Though the drinks are new, each still seamlessly complements the food menu by James Beard Award-nominated chef Andrew Zimmerman. Sepia’s starters are especially suggested alongside a cocktail—try the sea scallops with raw and pickled rhubarb, celery, and pine nuts; or opt for the housemade charcuterie plate with pickles, mustard, and toast. Reservations recommended. 123 N. Jefferson St., 312-441-1920