A visit here is more than just eating a meal, it is making great memories for your eyes, sense of smell and taste buds. My wife and I was there Friday May 27 and the dining experience took several hours. We were in Chicago as part of an anniversary celebration and were just starting a weekend trip which included 3 Cub victories. There is no street enterance, you enter Frontera Grill and are then escorted through a sliding door into the restaurant. From the beginning we were pampered. The staff was excellent. The food was fantastic. Be bold and open to new tastes and sensations. The servings are "tapas" - small plates, and you choose the number of courses and if interested, you can have wine selected for each course. We didn't have wine but enjoyed excellent cocktails instead. You can follow a suggested menu or mix and match from the offerings. You can also choose appetizers if you wish. Toward the end of our meal, my wife spotted Chef Rick Bayless. I asked our server if it was possible to meet him and some time later, the manager escorted me to the kitchen where he went in to check with Chef who was cooking. I was lucky enough to actually met Chef and to have a brief conversation with him just outside of the kitchen. The restaurants share the same kitchen and you have a partial view of it from the dining areas. Don't ask for lemon in your water, you will get lime. Apparently lemons aren't considered "Mexican" - that began a running joke with our server and I couldn't win even after finding a quote by Chef Bayless about lemons in NW Mexico and showing that to our excellent server. Reservations are required, we made ours months ahead of time to make sure we got in. You will need to be prepared for the $$$ but for our special occasion it was worth it.
I wanted to eat for many years as I am a big fan of Rick Bayless and his recipes. The food is extraordinary, but the experience is more than the food. The staff here genuinely want you to have a good time and they do it well. I love to eat and I love to cook and I love to go to restaurants like this. Thanks to Rick, Deanna and the whole staff for giving us a wonderful evening. Sincerely, Tony Meola
My wife and I shared a magnificent meal here. This is a world-class restaurant. We shared ten small plates and each one, and I mean every one, was spectacular. Service was highly knowledgable and attentive. The wine list is interesting and varied. Do not hesitate to invest in this remarkable restaurant!
Topolobampo and chef Rick Bayless deserve kudos not only for raising the bar on Mexican cuisine, but also for refusing to rest on their considerable laurels.
Lunch special is a great deal, always a good meal.
Topolobampo is more sophisticated in decor than Bayless' Frontera Grill. The dishes at both have familiar names, but you won’t find them made with such superior ingredients and care anywhere else.
The dishes had interesting flavors combined. The staff was very helpful and eager to explain what we tasted each time. If you are hungry make sure you get the 5 courses menu.
Went for lunch and got to see Rick try the carne asada and the ceviche or guacamole
This spots, "Mexico City 1491," menu is a pre-Columbian exercise in cooking without the use of ingredients introduced by the Spaniards. Try their chocolate cake made without flour, butter, or sugar.
The cerviches-good, though one was a bit too salty. The starter with zucchini blossoms was a disappointment-tortillas were barely stuffed so not much flavor. The Alaskan Halibut was the best part.