445 NORTH CLARK STREET, CHICAGO ILLINOIS | 312-661-1434
LOCATION AND HOURS
Topolobampo 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
Friday, Saturday 5:30–10:30pm
Topolobampo is closed on Sundays and Mondays.
Topolobampo’s dishes are organized under 8 categories, such as “vibrant,” “soulful” and “enchanting.” Guests choose from these categories to create their own three-, five- or seven-course tasting menus. A fourth option, The Perfect Seven, gives guests a seven-course meal chosen by the chefs.
Download menus in PDF format:
Rick and Deann Bayless, Proprietors
Andres Padilla, Chef de Cuisine | Jennifer Melendrez, Pastry Chef
Topolobampo accepts reservations for all size parties. We recommend making your reservations 8-10 weeks in advance. To reserve your table, please call us at 312-661-1434, visit us on OpenTable or click the button at right.
Private Dining and Catering options are available at Topolobampo. For more information and reservations, contact Dana Armon at firstname.lastname@example.org or 312-334-3662.
“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
Michelin Guide, 2011–2013
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
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.
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.
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).
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.
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.
Oliver, a formally-trained opera singer and informally-trained podcast host, joined the company in 1999 as a server. He left for a couple years, but then he came back (they usually do). In 2014 he took over Topolo’s dining room as manager and pronunciation police. Ask him how to say Kreuznacher Krotenpfuhl.
445 North Clark Street
Chicago, IL 60654