 Topolobampo Restaurant Review: Adjacent to Frontera Grill but with a separate dining room, this creation of owner-chef Rick Bayless forges on as one of the best Mexican restaurants in the country. The refined approach is cutting edge and avoids clichés, and the food is always exciting. The menu changes (at least) monthly, but a dish of slow-cooked lamb carnitas with avocado-tomatillo and arbol chile-toasted sesame salsas gives you an idea of where it’s headed. In the past, we’ve grooved on the red chile-marinated Gunthorp duck breast with roasted tomato sauce (it’s accented with chipotle, bacon and pineapple and served alongside spaghetti squash and chipotle-glazed shiitakes). Another winner is the seared black cod with pozole, avocado and crispy chicharron. Bayless is among the forerunners for sustainable food; be sure to check out the sustainable seafood bar, and do not miss little-known and festival food dishes, which pepper the menu. Desserts run along the lines of tarts and chocolate creations, and they're quite good.
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Topolobampo Restaurant is one of GAYOT's 2013
| Top 10 Chicago Mexican Restaurants
| Top 10 Chicago Food Rating Restaurants
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Watch our exclusive interview with chef Rick Bayless on GAYOT.com's YouTube Channel.
