Sepia (123 North Jefferson Street) has announced the arrival of Griffin Elliott, who will join the restaurant’s Michelin-starred hospitality team as head bartender. Well-known for its innovative cocktails and chic lounge, Sepia is a popular watering hole for imbibers who appreciate craft spirits and thoughtful drinks.
Elliott brings a vast knowledge of the mixology industry to his new role at Sepia. Having worked most recently at Scofflaw, as well as being the protégé of famed mixologist Ben Schiller at Boka, Elliott has extensive experience “behind the stick.”
While Sepia’s cocktail program is well-established, Elliott is looking forward to adding his own personality to the mix. “I’m excited to work with Sepia’s culinary team to create drinks that showcase fresh ingredients and creative techniques,” Elliott says. “This is a great opportunity to push the limits of the ‘classic cocktail’ and play with different flavors.”
Sepia’s ever-changing cocktail menu pairs perfectly with James Beard award-nominated Chef Andrew Zimmerman’s fare and many of the ingredients found at the bar are the same products used in the kitchen. Fans of Sepia’s bar program will be happy to see classic cocktails remain on the menu along with a variety of new drinks crafted by Elliott.