Chicago IL 60610
Celebrity chef Rick Bayless doesn't want for fans; dine at this Chicago-based Mexican restaurant of his and you'll have a good idea why. The local- and organic-championing chef has a true award winner on his hands here (it took home a James Beard for "Outstanding Restaurant" in 2007), serving real-deal South-of-the-border fare in a casual setting. (He takes the idiom upscale at his Topolobampo, just next door.) — Maryse Chevriere, 2/18/2011
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Rick Bayless' mexican haven is a Chicago institution spawning spinoffs around the globe of south of the border fare from street food to high end. [Eater 38 Member]
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.
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.
The lunch menu ($22) including mushroom empanadas with watercress salad, chicken or pork loin mole and a coconut tres leches cake with pineapple, all concocted with Rick Bayless' signature flair.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits.
Order one of the three different regional tasting menus offered nightly with your date. You will get to take an appetizing tour of Mexico through regional dishes. - Inspector
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.
Frontera’s 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.
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.
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!
Their guac and ceviche are worth the trip!
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.”
I love Frontera grill !
Rick Bayless’ place with two restaurants in one. Been going there for years. Great stuff and killer margaritas. -Dave Martin, Top Chef
The mojitos are amazing. And don't miss the queso fundido appetizer - chorizo, jack, fresh tortillas. Wow.
Grab a seat at the bar rather than wait for a table. The Solpitos are awesome.
skip the two hour wait for a table and eat at the bar... also order the ceviche and sopes appetizers
Have a margarita at the bar.