In photography, sepia toning makes a black-and-white photo look vintage by adding a layer of brownish coloring. In short, it takes something modern and gives it the feel of something classic; it's no wonder Emmanuel Nony named his restaurant Sepia. You enter the restaurant through a worn wooden door and find yourself in a small lobby lined with pale-colored tile, an exposed-brick wall playing off a panel of walnut wood. The space feels high-end, but in the corner sits a barrel of apples to add a decidedly comforting touch.

The 90-seat restaurant comprises three areas, with the front housing a lounge where white marble tables and sage-colored sofas beg you to sit and have a cocktail. A fully stocked bar, its offerings anything but typical, separates the lounge from the dining room. Sepia hires bartenders who truly love their craft and making drinks from scratch. Taking pride in using fresh ingredients, often from organic farmers, they whip up refreshing cocktails like ones made with ginger- or watermelon-infused vodkas.

Warm tones of chocolate, pumpkin and plum wrap the dining room, blending nicely with the brick walls. Small tables take up most of the space, save for two communal tables open to people without reservations or with large parties. Two semi-private dining tables nestle into their own cubbies hidden by textured walls.

The menu changes seasonally, as much of the ingredients come directly from local farmers. But you can expect to find delish dishes like wild king salmon, roasted Muscovey duck breast and a Berkshire pork chop. Starters include charred baby octopus and roasted rabbit. Appetizers cost around $10, while entrees will set you back the well-justified price of about $25.

Centerstage Reviewer: Christy Bonstell