445 N Clark St, Chicago, IL 60654
Mon Closed Tue 11:45–2:00 pm, 5:30-9:30 pm Wed 11:30–2:00 pm, 5:30–9:30 pm Thurs 11:30–2:00 pm, 5:30–9:30 pm Fri 11:30–2:00 pm, 5:30–10:30 pm Sat 5:30–10:30 pm Sun Closed
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.
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.
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).
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.
Award Winning,Casual Dining,Dinner,Lunch
Medium - $11 - $35