Topolobampo
Row 1
Topolobampo refers to the port with that name on the Gulf of California in northwestern Sinaloa, Mexico. At this slightly fancier and more ambitious next-door cousin of his popular Frontera Grill, Rick Bayless serves irresistible Mexican fare of a kind not found outside some of the better restaurants of Mexico itself, if even there. It’s hard to believe that this Chicago institution is now more than 25 years old, especially since a redesign last year gave the restaurant a brand new feel, one that has critics falling in love with it all over again. Dishes are organized under eight categories (vibrant, bold, fresh, complex, ancient, enchanting, soulful, and luxurious), which patrons choose from to create their own three-, five- or seven-course tasting menus ($55, $90, and $120, respectively). What can you expect? Smoked scallop "taquitos" (vibrant), crispy torta with aged artisanal Blackberry Farm ham (bold), and "Chanfaina, 2.0," or seared foie gras, smoked tongue, and crispy sweetbreads (complex) are just a few of the enticing dishes recently on the menu. If you can’t decide, you can also opt for The Perfect Seven, a seven-course meal chosen by the chefs. You might want to ask them to include the carne asada, one of the restaurant’s beloved mainstays.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
The Daily Meal Editors and Community Say...
Foursquare Tips
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Excellent ceviche, mezcal cocktails and entrees at the bar -
Go for the seven course options. All the food is just too delicious to miss. The Oaxcan Gold cocktail was delicious! -
Goat barbacoa, carne asada, Florida prawns, ceviche, etc. You really can't go wrong!
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Topolobampos acclaimed burger, available only at lunchtime, is a house-ground rib eye and short-rib patty on an artisan bun, topped with chorizo, melted cheddar, and roasted poblanos. -
Topolobampo is more sophisticated in decor than Bayless' Frontera Grill. The dishes at both have familiar names, but you wont find them made with such superior ingredients and care anywhere else. -
One of the fine dining pillars in Chicago. Food was good, but not the best value proposition. We had the NYE pre fix menu. -
Dont pass up the opportunity to try some great margarita variations -
Came here for restaurant week lunch course. It was well worth the $22 imo. Dessert is definitely the highlight. Great service as well. I would come back next year again for CRW -
Topolobampo was nominated for Outstanding restaurant 2017 James Beard Award. -
Topolobampo and chef Rick Bayless deserve kudos not only for raising the bar on Mexican cuisine, but also for refusing to rest on their considerable laurels. -
The best Mexican restaurant in the United States, hands down. -
Phenomenal dining experience! The Ceviche was amazing, as was the Sopa Azteca, and the chef's menu featured seasonal, locally sourced ingredients. The favors were complex, but clean. Excellent staff. -
Went for lunch and got to see Rick try the carne asada and the ceviche or guacamole -
Be sure to save room for their desserts. -
Everything. -
In "Art," the latest multicourse themed menu at Topolobampo, Rick Bayless presents seven courses that link food, emotion and art in fascinating, challenging and ultimately satisfying ways.
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The cerviches-good, though one was a bit too salty. The starter with zucchini blossoms was a disappointment-tortillas were barely stuffed so not much flavor. The Alaskan Halibut was the best part. -
Lunch special is a great deal, always a good meal. -
Eater National 38 member: Topolobampo succeeds because the dishes evoke the slow heat & spicy insinuations of rustic Mexican cooking: Bright, nuanced ceviches segue to beef tongue in pipian rojo. -
This spots, "Mexico City 1491," menu is a pre-Columbian exercise in cooking without the use of ingredients introduced by the Spaniards. Try their chocolate cake made without flour, butter, or sugar.
