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
Wednesday, Thursday 5pm–10pm
Friday, Saturday 5pm–11pm
Frontera Grill is closed on Sundays and Mondays.
Download menus in Acrobat PDF format:
Rick and Deann Bayless, Proprietors
Richard James, Chef de Cuisine | Jennifer Jones, 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. Our bar is always reserved for walk-ins, and guests may order from both Frontera and Topolobampo’s menus there. (The bar is also where we serve our streamlined Frontera-On-The-Fly lunch.)
To make your reservation, contact the restaurant at (312) 661-1434, visit the CityEats website, or use the form at left.
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.
James Beard Award, 2007
Michelin Guide, 2011–2013
Most Popular Chicago Restaurant
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.
Jennifer came to Frontera from Charlie Trotter’s; before that, she was at Le Lan and put in almost an entire decade with chef Mykha Trihn at Mykha’s. She’d probably like to change up the rompope dessert we put on the menu at Christmastime…but it’s so good, nobody will let her change it.
Carlos was born in San Luis Potosi, raised mostly in Chicago and has been working in the restaurant since he was a teenager. He came to Frontera from Lettuce Entertain You in 1997; he started as a manager on Frontera’s floor but has since risen to be our chief of hospitality (as well as our in-house tequila expert).
Kyle has worked in restaurants in such far-flung places as Amsterdam, France and…Cleveland, Ohio. In Chicago he put in time as the first official mixologist at Blackbird and as a founding staff member of The Aviary. He came to us first as a manager at Topolobampo, but these days he charms the room at Frontera.
Jill joined Frontera as our first official sommelier in 2001. Since then she’s assembled one of the country’s most extensive lists of Mexican wines; developed a curriculum for pairing wine with Mexican food; and started Topolovino, the private label wine brand she crafts exclusively for our restaurants.
Jay comes to Frontera after 14 years in the hospitality industry, most recently at Bucktown’s Red Door. In addition to running Frontera’s bar, Jay is charged with overseeing our margarita list and creating our seasonal cocktails (tough jobs, but somebody’s gotta do them). Lately, he’s incorporated aroma science into his drinks.