Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Frontera Grill

Menus: lunch | dinner | desserts | brunch | cocktails

"Outstanding Restaurant"
–2007 James Beard Foundation Awards

You’ve never stepped into a grill so energetic, so on the edge... so on the frontier... as Frontera Grill. Frontera swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. And the food? Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.

  • Seating capacity: 65

  • Lunch hours: 11:30 a.m. to 2:30 p.m. Tuesday to Friday
    Saturday Brunch: 10:30 a.m. to 2:00 p.m.

  • Dinner hours: 5:20 to 10 p.m. Tuesday; 5 to 10 p.m. Wednesday and Thursday; 5 to 11 p.m. Friday and Saturday.

  • Reservation policy: Though our dining room is mostly seated on a first come first serve basis, we take a limited amount of reservations for all size parties. For weekend please book 8-10 weeks out. Please call 312.661.1434 to check availability.

  • Menu: A monthly changing menu of hardwood grilled dishes, rich moles, and chile-thickened braises learned from market and home cooks throughout Mexico

The Bar

  • Seating capacity : 30
  • Frontera or Topolobampo menu


Rick and Deann Bayless, Proprietors
Carlos Alferez, Managing Partner

Richard James, Chef
Adrienne DeLeon, Sous Chef
Tyler MacAvoy, Pastry Chef
Jill Gubesch, Sommelier

For private party information, please contact Amelia Fox at afox@fronteragrill.net or 312.334.3662.

Frontera Grill | 445 North Clark Street, Chicago, IL 60654
Phone: 312-661-1434 | Fax: 312-661-1830 | Email: info@rickbayless.com

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