Topolobampo

445 North Clark Street, Chicago, Illinois 60654
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  • CNMom Feb 1, 2009

    Excellent Food and Service! We ate at Topolobampo last night with my parents and did the Chef's Tasting. It was fantastic. Each dish was delicious and the service was impeccable. The atmosphere was more casual than what you would expect for a dinner like that, and still had that energy that Mexican restaurants are known for.

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  • CaptSaltyJack Jul 17, 2007

    Completely awesome Hands down, my favorite restaurant in Chicago. Just go give it a shot, but be prepared for a long wait! Frontera doesn't take reservations, but its brother and neighbor, Topolobampo, does.

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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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  • 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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  • Nick Dec 15, 2010

    Best Mexican restaurant I've sampled -- anywhere. There's a reason why Rick Bayless was recognized by James Beard for excellence; His dishes are delicious, and executed flawlessly. The bar serves very tasty margaritas too!

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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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