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445 N. Clark St. (Hubbard St.) Send to Phone
312-661-1434 | Make Restaurant Reservations | Menu
Rick Bayless’ upscale Mexican restaurant is as exciting (and booked) as ever.

Check out's review of chef Rick Bayless' cookbook, Fiesta at Rick's.

Lunch Tues.-Fri., Dinner Tues.-Sat.

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Topolobampo, Chicago, IL

Topolobampo Restaurant Review

: Chef/restaurateur Rick Bayless has championed Mexican cuisine for decades with his stable of restaurants, several cookbooks and the PBS television series, "Mexico: One Plate at a Time." Frontera Grill was his first establishment in Chicago, followed soon after by the more upscale Topolobampo in the adjacent space. Vibrant, colorful art on the walls contrasts with the white tablecloths, while the undulating wood ceiling draws eyes upward. Topolobampo's refined approach is cutting edge and avoids clichés, and the food is always exciting. Lunch is an à la carte affair, but there's also a "Topolo in 60" three-course prix-fixe menu ($25). At dinner, traditional menu headings like appetizers and entrées are eschewed in favor of more evocative descriptions such as "vibrant," "soulful" and "luxurious." Opt for the set tasting or compose your own five- or seven-course menu ($90 and $120, respectively) from dishes such as roasted cauliflower with mole blanco, smoked almonds, bacon and tequila-scented apple; red chile-braised octopus with garbanzo "pillows"; and heirloom corn tortilla tacos with foie gras and tongue two ways (crispy braised, black pepper cured). "Tres Leches 2.0" features sponge cake infused with almond, coconut and rice milk, plus Mexican mango and coconut-rum caramel. Sip a margarita or make selections from the wine list, which highlights small producers with biodynamic, organic or sustainable agricultural practices.
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