Kendal Duque Cooks His Last Meal at Sepia

The West Loop restaurant's opening chef cooks his coda this Sunday

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Lara Kastner for Sepia

Before Andrew Zimmerman steps in to take over the top toque position at Sepia, the restaurant's opening chef will say his goodbyes. Kendal Duque has planned the menu for his final meal at the successful West Loop dining destination, which will take place on Sunday, March 29. Dubbed "The Last Dinner," the meal will be served from 5-9PM and is $35 per person, which is quite the deal considering the fabulous finale Sepia has in store.

The swan song kicks off with an assortment of the restaurant's popular flat breads, made with seasonal ingredients and served family-style. A variety of first course dishes, also served family-style, continues the dinner, with roasted foie gras and spring vegetables with truffle and chicken jus; grilled ham with creamy polenta, wild mushrooms and fried duck egg; baby octopus-and-garbanzo bean salad; and steak tartare with sourdough bread and raw farm egg. Entrees for this memorable meal include your choice of walleye pike with artichokes, peas, wild mushrooms and a cashew vinaigrette; grilled Berkshire pork chop with arugula and apples; or slow-roasted veal breast with mint noodles, cipollini onions and truffle butter. The sweet finale will be a selection of tarts, cakes and pies for dessert. Let's just say Duque will be missed.

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