Topolobampo

TOPOLOBAMPO | 445 NORTH CLARK STREET | CHICAGO |  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
HOURS: Wednesday & Thursday: First seating at 6:00 pm, Final seating at 8:30 pm
Friday & Saturday: First seating at 5:30 pm, Final seating at 9:00 pm
CURRENT MENU A Chef’s Guide to Puebla
SERVICE CHARGE  Learn more about our Service Charge here

Topolobampo immerses you in the flavors of a story.

Sometimes a story of people and places, a time now distant, or even works of art that offer a glimpse into the uniqueness of Mexican life. Every story is deeply rooted in Mexico, and so is the food, though rarely does it resemble what you’d find in a traditional Mexican kitchen. Topolo presents Mexican cuisine through a contemporary, fine-dining lens, while bringing vibrant excitement and adventure that is sure to enchant even the most experienced culinary travelers.

The narrative of our tasting menu—which changes every seven or eight weeks—has garnered many accolades: the nation’s Outstanding Restaurant at the Beard Awards (2017), a Michelin star, highest ranking from the Chicago Tribune and Chicago Magazine, Award of Excellence from Wine Spectator, Best New Restaurant from Esquire Magazine, Outstanding Service nominee from Beard.

And under the guidance of veteran Chef de Cuisine Meagan O’Connor and Pastry Chef Jennifer Enyart, both of whom have accompanied Chef Rick Bayless for decades as he has learned from cooks all over Mexico, Topolo’s food has never been better.

RESERVATIONS & MENU

• A Note on the Menu from Chef Rick Bayless

Puebla can be breathtaking.  Slipping past the  town’s industrial outskirts, perhaps past some of the congested downtown streets around the market, you easily arrive at the 17th century Capilla del Rosario, the richest expression of gold-leafed Mexican baroque—shimmering, vibrating, an indescribable visual symphony of thousands.

Why introduce a menu of Puebla inspirations with architecture?  Because as that baroque chapel was being carved and gold-leafed, Mexico’s famous mole was being invented just blocks away at Santa Rosa Convent.  While the blackish-brown sauce may look simple, a single taste reveals it to be as baroquely ornamented as the Capilla del Rosario: a host of dried chiles thickened with nuts and seeds (and bread and tortillas), sweetened with dried and fresh fruit, enriched with tomatoes and tomatillos, gilded with chocolate and a collection of spices from far-off lands. Puebla, one of Mexico’s most deeply rooted Spanish settlements, lives its baroque soul daily in the churches, in the ornamented sweets, in the Talavera pottery, in the moles. “

MENU

Memela Divorciada   blue-and-yellow corn masa filled with porky black beans, shrimp-and-scallop longaniza, smoky salsa roja (navideño chiles), herby salsa verde (watercress, cilantro), our exclusive bola roja aged goat cheese from Prairie Fruits Farm.

Tamal Colado, Huitlacoche, Crema Poblana   velvety sour dough-style tamal, roasted poblano crema, local huitlacoche, garlicky wild greens, Chilean winter truffle, favas.

Salmon, Pipian Verde   slow-roasted TK arctic char, black pepper-pepita crust, Pueblan green pipian (tomatillo, pumpkinseed, celery root, sweet spices, purple epazote, serrano chile), smoked leeks, chicharron.

Faisán en Mole Poblano   MacFarlane Farm pheasant two ways (grilled, braised), classic mole poblano (4 chiles, nuts & seeds, fruits, spices, chocolate), camote with ramp mojo, black maitakes.

Torta de Elote, Sorbet de Manchamanteles   Puebla’s famous fresh corn cake, sorbet of manchamanteles mole (ancho chile, sesame, sunflower, a host of fruits & spices), corn tuile, ancho-candied pineapple, tangerine lace marigold.

Candy Street Mess   Broken crisp meringue, dulce de leche mousse, strawberries two ways (sorbet, macerated), polvorones, puffed amaranth alegrías, añejo tequila gelatinas.

WINE & AGAVE SPIRITS

A perfect pairing for every dish.

To enjoy Topolobampo’s beverage pairings, you don’t have to be a wine or agave spirits connoisseur—though we love it when you are! Each one of our dishes has been meticulously partnered with both a wine and agave spirit, culminating in an elegant dance between food and drink.

Our wine program is led by the ever-passionate, award-winning Jill Gubesch. For 16 years Jill has filled our cellar with unique wines (we have one of the largest lists of Mexican wines in the United States). Jill has also blended special bottlings with some of the top winemakers in Mexico’s Valle de Guadalupe exclusively for Topolobampo, and she hosts many of that area’s craftsmen for remarkable winemaker dinners where sommelier, vintner and guests get to talk all things Mexican wine.  

Our ever-evolving agave spirits program is co-directed by Julianna Arquilla and Lanie Bayless, who are masterfully crafting cocktails and continuously growing our collection of mezcal, tequila, raicilla, sotol and bacanora into one that is beyond reproach. Even when there are only a few bottles in the whole world, it’s likely that we have it (or had it).

Julianna, Lanie and Jill are leading the pack in presenting Mexico’s presence as the home to many master distillers and vintners. We invite you to pre-book a pairing package or simply ask your server which of our offerings will make your night even more special.

AWARDS & ACCOLADES

 

Outstanding Restaurant Award James Beard Foundation
One Star Michelin Guide
Outstanding Service nominee James Beard Foundation
Outstanding Restaurant nominee James Beard Foundation
Good Food 100
Best New Restaurant Esquire
4 Stars Chicago Magazine
4 Stars Chicago Tribune
Award of Excellence Wine Spectator

PRIVATE EVENTS

LET US HOST YOUR NEXT FIESTA!

For a more intimate Topolo experience for your group, consider Topolo’s private dining room, The Library. We can accommodate up to 30 guests for magical multi-course meals. It’s just one of our three private event rooms at our Clark Street restaurants. For more information see

Rick and Deann Bayless, PROPRIETORS | Zach Steen, CULINARY DIRECTOR
Meagan O’Connor, CHEF DE CUISINE  | Jennifer Enyart, PASTRY CHEF
Lanie Bayless, GENERAL MANAGER | José Gonzalez, MANAGER
Jill Gubesh, WINE DIRECTOR | Julianna Arquilla, SPIRITS DIRECTOR

CONTACT US

topolo_600x524

Topolobampo

445 North Clark Street
Chicago, IL 60654
312-661-1434
info@fronteragrill.net