Topolobampo

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. Read more

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. Read more

Topolobampo’s 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 . Read more

Let Chef Bayless and his talented team provide you with a meal whose memories will last a lifetime. We were engaged here and this was an anniversary experience bar none.

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 .

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 😁

Menu standouts were the tortilla soup and steak with mole . Overall an excellent experience. We dined in Rick's private library and test kitchen, not sure if that was just a covid thing.

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. Read more

The dishes had interesting flavors combined. The staff was very helpful and eager to explain what we tasted each time. If you are hungry make sure you get the 5 courses menu.

Each food and wine/spirit pairing were excellent. Very friendly and knowledgeable staff .

Go for the seven course options. All the food is just too delicious to miss. The Oaxcan Gold cocktail was delicious!

One of the fine dining pillars in Chicago. Food was good, but not the best value proposition. We had the NYE pre fix menu .

Gordita Inflada on the “Season’s Embrace” menu. Everything was exquisite—savor every dish!

Goat barbacoa , carne asada , Florida prawns , ceviche , etc. You really can't go wrong!

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.

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. Read more

Don’t pass up the opportunity to try some great margarita variations

Went for lunch and got to see Rick 😉 try the carne asada and the ceviche or guacamole

Lunch special is a great deal, always a good meal.

Excellent ceviche , mezcal cocktails and entrees at the bar

The best Mexican restaurant in the United States , hands down.

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.

For dessert , go for the Oaxacan Chocolate Sundae . Read more

Topolobampo was nominated for Outstanding restaurant 2017 James Beard Award.

Be sure to save room for their desserts .

Service is very good. Some plates are very good but som just ok. Overpriced for what you get.

WiFi password is 3126611434

Everything.

To summarize, JUST OK for $200 a person without drinks/pairings. Food was definitely tasty but slow service was very distracting. Had to ask for water and refills on wine several times.