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


Open for Lunch Tues.-Fri. 11:30 a.m.-2 p.m., Dinner Tues-Thurs. 5:30 p.m.-9:30 p.m., Fri.-Sat. 5:30 p.m.-10:30 p.m.

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Topolobampo, Chicago, IL

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Topolobampo Restaurant Review

About the restaurant: 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.

Food & Drinks: 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, guests can select from three tasting menus: Regional Mexican Icons ($140), five-course seasonal tasting menu ($95) or five-course Topolo Classics ($110). Nutty red mole might accompany crispy roasted suckling pig, while black mole (made with more than 28 different ingredients) pairs with Wagyu beef rib-eye and slow-cooked short rib. Pan-seared foie gras can be added to the latter dish for extra indulgence. For a sweet ending, “coconut pearls” are accented with citrus-jicama salsa, blood orange sorbet, grapefruit-habanero gelatinas and avocado. 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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Read GAYOT's review.