From the restaurant's website:"Filling a void in Chicago's food and beverage scene, Epic is a single venue where guests can enjoy outstanding food in a dramatic dining room or relax on a roof terrace with great views of the city, and hang out late into the evening in a hip and energetic lounge."
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
Esquire magazine: Best New Restaurants, 2010"Glancing at the menu - eight steaks, two chops and a few fish - it's easy to think of Epic as a highly stylized steakhouse, but there's more going on here. Appetizers, such as crispy pieces of flash-fried octopus accented with smoked paprika over warm fingerling potatoes, or feather-light gnocchi with lamb sausage and a fennel-laced beurre blanc, demonstrate nimble execution and nuanced cooking."- Phil Vettel, Chicago Tribune, March 18, 2010 (three stars)"This is big Chicago food, tamed to suit Americans' growing desire to eat better-quality food crafted by soulful chefs and served in a comfortable room."- John Mariani, Esquire, November 2010
ADDRESS
112 W Hubbard St,
Chicago, IL 60654
DESCRIPTION
From the restaurant's website:
"Filling a void in Chicago's food and beverage scene, Epic is a single venue where guests can enjoy outstanding food in a dramatic dining room or relax on a roof terrace with great views of the city, and hang out late into the evening in a hip and energetic lounge."
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
Esquire magazine: Best New Restaurants, 2010
"Glancing at the menu - eight steaks, two chops and a few fish - it's easy to think of Epic as a highly stylized steakhouse, but there's more going on here. Appetizers, such as crispy pieces of flash-fried octopus accented with smoked paprika over warm fingerling potatoes, or feather-light gnocchi with lamb sausage and a fennel-laced beurre blanc, demonstrate nimble execution and nuanced cooking."
- Phil Vettel, Chicago Tribune, March 18, 2010 (three stars)
"This is big Chicago food, tamed to suit Americans' growing desire to eat better-quality food crafted by soulful chefs and served in a comfortable room."
- John Mariani, Esquire, November 2010