Frontera Grill

Row 1

Details
445 N Clark St (at W Illinois St)
Chicago, IL 60654
(312) 661-1434
Mexican
$ $ $
Hours
Tue: 11:30 AM–2:30 PM Wed–Thu: 11:30 AM–2:30 PM Fri: 11:30 AM–2:30 PM Sat: 10:30 AM–2:00 PM

Foursquare Tips

  • This brunch from celeb chef Rick Bayless is not to be missedtoo bad its served only on Saturdays. Be sure to check out the huevos Fronterizos with sausage and biscuits.
  • Try the mole. Trust me, even if you don't usually like mole, you will like this mole. Rick Bayless is a god of cuisine!
  • Have a margarita at the bar.
  • Atop his pioneering casual Mexican place, chef Rick Bayless uses portable, self-watering containers to grow several varieties of tomatoes and chiles used in the "rooftop salsa.
  • The mojitos are amazing. And don't miss the queso fundido appetizer - chorizo, jack, fresh tortillas. Wow.
  • Fronteras main goal is to live sustainably everyday. Enjoy their delicious food while understanding their commitment and support to local farmers.
  • Order the ceviche trio and bring a broom to sweep up the pieces of your brain that will break upon eating it.
  • Rick Bayless place with two restaurants in one. Been going there for years. Great stuff and killer margaritas. -Dave Martin, Top Chef
  • The Grill maintains a purist's approach to Mexican cuisine, much like its sister restaurant Topolobampo, but in a more casual setting. Try the grilled duck breast in a chile-corn-mushroom sauce.
  • Their guac and ceviche are worth the trip!
  • Expect stellar versions of Mexican classics like enchiladas, mole and flautas; spot-on ceviches; and, for Saturday brunch, white-corn pancakes with whipped goat cheese.
  • I love Frontera grill !
  • skip the two hour wait for a table and eat at the bar... also order the ceviche and sopes appetizers
  • Rick Bayless, the local- and organic-championing chef has a true award winner on his hands here, serving real-deal South-of-the-border fare in a casual setting.
  • We made reservations 2 months in advance, were slightly concerned by the lack of familiarity of the menu, but very pleased with the food. And Rick was there meeting the guests! Thumbs way up!
  • "For two decades, this has been the spot for a vibrant slice of Mexico City, a place to chow down on ceviches, earthy mole, wood-grilled steak tucked into housemade tortillas." Time Out on TripExpert
  • As an opinionated Mexican... This place rocks! Super impressed!
  • The champagne margarita is AMAZING!
  • Frontera offers a vibrant slice of Mexico City, a place to chow down on ceviches, earthy mole, wood-grilled steak tucked into housemade tortillas and, of course, insanely good margaritas.
  • The mushroom queso fundido at Frontera goes beyond just melted cheese. They also have great tasting (not too sweet), really strong margaritas.