Topolobampo

445 North Clark Street, Chicago, Illinois 60654
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  • R.R. Sep 18, 2011

    Everything was superb. From the Trio of Ceviches to the Carne Asada and the pork tacos to the margaritas and wine...Just phenomenal. The freshness was very apparent. WELL worth the wait.

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  • kerry.mcclure Sep 8, 2009

    Good food but so-so service As many others have said, after Rick Bayless won Top Chef Master, we had to try Fronterra Grill on our trip to Chicago. We waited 2 hours which was expected. We had salsa and chips at the bar - both salsas were amazing. In our 2 hour wait, we had definitly picked out our entrees and being vegetarians, there was very little to choose from without meat. They, unfortunately were out of the one entree, so we ended up with portobella mushroom tacos which were very good, and a quesadilla appetizer which was also good but very small. They need some more vegetarian options. Our waiter was not friendly at all, and seemed very irritated the whole time. Although the food was tasty, it just wasn't the experience we were expecting.

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  • Deepa Oct 4, 2009

    NOT vegetarian friendly Great restaurant, with limited options for vegetarians (even the black beans were cooked with pork). But evereything we ended up ordering was very good, small portions.

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  • Bill Dec 6, 2010

    This place Rocks. Saturday lunch snow storm and all, the place was still packed. Service was somewhat slow but that was ok with us. The food was awesome. Can't wait to go back.

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  • Slick Mar 13, 2010

    Excellent food, ok service This place was packed at 5pm. If you want to eat at this place come early and prepare to wait. Food and drinks were delicious. We saw Rick twice during our visit to chicago, it was pretty cool. Only reason for 4 stars instead of 5 is i felt a little rushed, but not that rushed.

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User rating:
Rick and Deann Bayless opened Topolobampo in 1989, a few years after opening Frontera Grill. The two restaurants were designed to have the same front door, but that would be one of the few things they would share. If Frontera rocks and claps, Topolo slinks. She is the quiet, sleek, classy sister. She’s also the more daring one. Topolo’s food has always been contemporary, and it becomes more so every year. Now almost 25 years old, our menu is divided not into appetizers and entrees but rather into categories like “soulful,” “vibrant” and “luxurious.” You can have all of those experiences, or you can choose just one. At Topolo, we don’t dictate what kind of experience you have, so long as you have a good one.
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