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