For Jeff’s birthday this year, we went to Sepia as a treat. And what a treat it was! Almost every course that evening was a veritable show of fireworks. We each went away with different favorites, which just shows the breadth of ‘signature’ dishes Chef Martin Benn and his team can whip up. My dish of the night was the sweet and light spanner crab, mixed with the almost surprising hit of browned butter which lent the meat some nuttiness and weight. Yum yum yum! And I loved the dessert wine that I picked, the Greco di Bianco from Italy. Produced in a ‘passito’ style where the grapes are dried like raisins on racks, the bronze liquid had a distinct nose of orange peels and apricots and tasted of honey and nuts. SO GOOD. I have to hunt us down a bottle or two too.