445 NORTH CLARK STREET, CHICAGO, ILLINOIS | 312-661-1434
LOCATION AND HOURS
Frontera Grill is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.
445 North Clark Street Chicago, IL 60654-4682
Lunch Tuesday–Friday, 11:30am–2:30pm Dinner Tuesday 5:20pm–10pm Wednesday, Thursday 5pm–10pm Friday, Saturday 5pm–11pm Brunch Saturday 10:30am–2pm Frontera Grill is closed on Sundays and Mondays.
Rick and Deann Bayless, Proprietors | Richard James, Chef de Cuisine | Jennifer Melendrez, Pastry Chef
Frontera Grill reservation policy: Frontera Grill takes a limited number of reservations for all size parties; most of our dining room is seated on a first come, first served basis. To make your reservation, contact the restaurant at (312) 661-1434 or click on the “Make a Reservation” button to your right.
For private parties and catering options, contact Dana Armon at email@example.com or 312-334-3662.
ABOUT FRONTERA GRILL
“The place to savor authentic and scrumptious regional dishes and stellar margaritas.” — Chicago Magazine “There’s nothing even remotely similar to Frontera Grill…anywhere else in America.” — Molly O’Neill, The New York Times It was 1987. Rick Bayless and his wife, Deann Groen Bayless, had just returned from an extended stay in Mexico, where they had been researching their first book. They wanted a restaurant that tasted and felt like their travels. So they hung colorful Mexican folk art on the walls, turned up the Mariachi music and packed the menu with the foods that reminded them of their travels: tangy tomatillos, rich black beans, fiery chiles. And that’s how it’s been ever since. Not that we haven’t changed. We change all the time, adding new authentic flavors to our menus, developing new relationships with the Midwestern farmers who provide us with everything from summer squash to maple syrup to goat. But at the end of the day, no matter how inventive our techniques or local our ingredients, our food still transports you to the same place: the colorful, vibrant kitchens of Mexico.
Outstanding Restaurant James Beard Award, 2007 Bib Gourmand Michelin Guide, 2011–2013
Most Popular Chicago Restaurant Zagat, 2010 3-Star Green Certification Green Restaurant Association
CHEF DE CUISINE
Richard has been cooking at Frontera Grill for longer than he can remember (though we’re pretty sure he started here in 1993). In that time he’s moved from grill cook to sous chef, then to chef de cuisine. Along the way he also dated—and then married—a coworker and mastered the art of addictive enfrijoladas. Twitter @frontera_grill
If cheap tequila shots are your only exposure to Mexico’s glorious spirit, it’s time for a talk with Jessica Weber. A dedicated student of food and spirits, she understand the pleasures of pairing and the nuances of good tequila and mezcal. So step away from the lime and salt and step into a world of new possibilities and the Frontera bar. You’ll love it here.
Whitney started as a server with Frontera in 2006. She took over the daytime operations of Frontera and Topolo in 2013, adding to both rooms her southern hospitality (and distinctive drawl). She’s an expert on giving you the exact lunch experience you want: long and leisurely, or fast and focused.
The challenge issued to Jill in 2001 was brief but not simple: break the beer and margarita mold. Since then she’s traveled to the world’s best wine regions and industry summits, always returning with a wealth of knowledge (and some seriously great wine) to compliment our Mexican menus. Dining critics call her picks “unerring” and “spot-on.” Jill just calls them another fun day at work.
Thanks to an after-school cooking class, Jennifer knew from a young age that she wanted to be a pastry chef. After attending Washburne Culinary Institute, she interned at Blackbird and then landed with the Frontera family, where she continues to dazzle with after-dinner delights.
Jim’s calm demeanor in the kitchen has been a mainstay since he started here as intern in 2009. Since then, he’s worked his way up to sous chef, a position that allows him to continue leading by example and creating Mexican magic. He says he wants Frontera’s food “reminds them of something from their past — a family memory or just a very special moment.”
DIRECTOR OF SPECIAL EVENTS
If there’s one thing Dana Armon loves more than going to parties, it’s planning parties. Together with our Private Events Culinary Team, she’ll seamlessly create your perfect event in the The Library—Rick’s private test kitchen that contains his personal cookbook collection—or the Morales Room, filled with art work from Mexican master Rodolfo Morales. Looking to bring the fiesta home? She can help with that, too.