Topolobampo

445 NORTH CLARK STREET, CHICAGO ILLINOIS |  312-661-1434

LOCATION AND HOURS

LOCATION:

Topolobampo is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.

ADDRESS:

445 North Clark Street
Chicago, IL 60654-4682

PHONE:

(312) 661-1434

HOURS:

Lunch
Tuesday–Friday 11:30am–2pm

Dinner
Tuesday–Thursday 5:30–9:30pm
Friday, Saturday 5:30–10:30pm

Topolobampo is closed on Sundays and Mondays.

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[+] CLICK IMAGE TO VIEW CURRENT MENU GALLERY

Topolobampo’s dishes are organized under categories such as “vibrant,” “soulful” and “enchanting.” Guests choose from these categories to create their own five- or seven-course tasting menus. Our showcase option, The Perfect Seven, gives guests a seven-course meal chosen by the chefs.

pdf_icon copy Download menus in PDF format:

 




    Rick and Deann Bayless, Proprietors
    Andres Padilla, Chef de Cuisine | Jennifer Melendrez, Pastry Chef

    Topolobampo_Menu

    RESERVATIONS

    Topolobampo accepts reservations for all size parties. We recommend making your reservations 8-10 weeks in advance. To reserve your table, please use the form at right, visit us on OpenTable or call us at 312-661-1434.

    Private Dining and Catering options are available at Topolobampo. For more information and reservations, contact Dana Armon at darmon@fronteragrill.net or 312-334-3662.

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    ABOUT TOPOLOBAMPO

    “Possibly the most elegant and serious Mexican restaurant in the country.” — Florence Fabricant, The New York Times

    “Rick Bayless is forever foraging in remote nooks of Mexico and in the kitchens of its most creative chefs to bring back incomparable new dishes.” Chicago Magazine

    “Astonishing.” The Chicago Tribune

    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.

    Best New Restaurant
    Esquire, 1991

    4 Stars
    Chicago Magazine

    1 Star
    Michelin Guide, 2011–2015

    Award of Excellence
    Wine Spectator,  1990-2011

    Outstanding Service nominee
    James Beard Foundation, 2011–2013

    Outstanding Restaurant nominee
    James Beard Foundation, 2002

    3-Star Green Certification
    Green Restaurant Association

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    OUR TEAM

    Andres Padilla
    ANDRES PADILLA
    CHEF DE CUISINE

    Andres joined Topolobampo as a sous chef in 2008; in 2012, he was named chef de cuisine. An alum of Douglas Rodriguez’s DeLaCosta, Padilla owes his addiction to Mexican food to his grandmother. “She always made delicious renditions of what her mother and grandmother made for her,” he says.
    Twitter @andresmpadilla 

    JEFF KANE WITZIG
    MANAGER

    Jeff came to Topolobampo after a long tenure at Chicago’s Berghoff restaurant. He has a knack for building a high-functioning team from a group of talented individuals, and he’s passionate about food and beverage pairings. Both of these traits found a welcome home at Topolo. When he’s not working, you can usually find Jeff reading a good book. Twitter @jitzig

    Whitney Burke
    WHITNEY BURKE
    GENERAL MANAGER

    Whitney started her career as a server in Frontera Grill, later moving to Topolobampo and, eventually, to the daytime manager position. Now the general manager of our Clark Street restaurants, she can be found rallying our staff with morning dance parties and sharing her boundless enthusiasm for great guest experiences. Her favorite dish over the years? “The Poc Chuc torta at Xoco, hands down!”

    Jill Gubesch
    JILL GUBESCH
    WINE DIRECTOR

    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.
    Twitter @jilwino

    RUDY QUEZADA
    SOUS CHEF

    Yes, Rudy says, we cook Mexican food at Topolo. But his inspiration comes from all over the world. A veteran of XOCO, Rudy has quickly ascended to become the sous chef of Topolo, where he says sometimes simple is better. “Applying something simple on a dish can be better than something crazy…Still, there’s plenty of crazy.)

    Instagram quez_rud

    ZACH STEEN
    SOUS CHEF

    In between Zach’s Frontera stints— he’s the former private event chef at Frontera Grill and Topolo (and the man behind the dinner theater kitchen during the Rick Bayless production of “Cascabel”)— he served as sous chef at two of Chicago’s best French restaurants. Now back at Topolo, Zach says his “soul has always belonged to the fresh flavors of Mexico.”

    SUZANNE IMAZ
    PASTRY DIRECTOR

    Chicago-born, French- and Mexican-trained pastry chef Suzanne Imaz loves music, and she likens her desserts to that of a well-rehearsed concert, where a team of passionate artists create ephemeral moments of joy. And yes, her dishes will leave you wanting an encore.

    JENNIFER MELENDREZ
    PASTRY CHEF

    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 amazing after-dinner delights.
    Instagram jen.melen

    Dana3
    DANA ARMON
    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.

    CONTACT US

    Topolobampo
    445 North Clark Street
    Chicago, IL 60654