A visit here is more than just eating a meal, it is making great memories for your eyes, sense of smell and taste buds. My wife and I was there Friday May 27 and the dining experience took several hours. We were in Chicago as part of an anniversary celebration and were just starting a weekend trip which included 3 Cub victories. There is no street enterance, you enter Frontera Grill and are then escorted through a sliding door into the restaurant. From the beginning we were pampered. The staff was excellent. The food was fantastic. Be bold and open to new tastes and sensations. The servings are "tapas" - small plates, and you choose the number of courses and if interested, you can have wine selected for each course. We didn't have wine but enjoyed excellent cocktails instead. You can follow a suggested menu or mix and match from the offerings. You can also choose appetizers if you wish. Toward the end of our meal, my wife spotted Chef Rick Bayless. I asked our server if it was possible to meet him and some time later, the manager escorted me to the kitchen where he went in to check with Chef who was cooking. I was lucky enough to actually met Chef and to have a brief conversation with him just outside of the kitchen. The restaurants share the same kitchen and you have a partial view of it from the dining areas. Don't ask for lemon in your water, you will get lime. Apparently lemons aren't considered "Mexican" - that began a running joke with our server and I couldn't win even after finding a quote by Chef Bayless about lemons in NW Mexico and showing that to our excellent server. Reservations are required, we made ours months ahead of time to make sure we got in. You will need to be prepared for the $$$ but for our special occasion it was worth it.
I wanted to eat for many years as I am a big fan of Rick Bayless and his recipes. The food is extraordinary, but the experience is more than the food. The staff here genuinely want you to have a good time and they do it well. I love to eat and I love to cook and I love to go to restaurants like this. Thanks to Rick, Deanna and the whole staff for giving us a wonderful evening. Sincerely, Tony Meola
My wife and I shared a magnificent meal here. This is a world-class restaurant. We shared ten small plates and each one, and I mean every one, was spectacular. Service was highly knowledgable and attentive. The wine list is interesting and varied. Do not hesitate to invest in this remarkable restaurant!
I will start of by saying 1) I love Frontera and eat the sandwiches all the time when leaving from O'Hare 2) I am not averse to personally dropping $700 on a meal at multi-star Michelin restaurants such as Alinea (worth every cent by the way) or in Europe and 3) I travel all around the world for work eating at great restaurants all the time. Also, my rating is based on the fact that you'll likely spend $300-$500 here so the bar is quite high - if this was just your normal priced high end Mexican restaurant of course the food is good - but its not! Its Bayless and its $500 and its a multi-month waitlist! However, after waiting a long time to get a reservation and finally landing a 5:45pm one during a weekday, my wife and I went to Topo earlier this week. Frankly, majorly disappointing on many fronts. First, the décor leaves a lot to be desired - not well put together, small area, and very loud music - and not in a trendy, classy, or any other good way. It sounded like they were blaring a livestream of Gypsy Kings on Pandora. Next, while the cocktails were good, the wine was majorly overpriced, especialy the wine pairings. $30 a glass for a Albarino? I mean come on, there isn't even a bottle that costs that much in Spain for God's sake. And the wine pairings, $90? Really? Way high for the quality of the wines on the list. Furthermore, I had to wait so long for the wine pairing to be served I just went by the glass instead of waiting for a slow trickle of overpriced taster samples from their sommelier. Next, the service was not good - tons of people milling around in a cramped space. The kitchen was packed and almost on top of the seating area, and another prep station was in middle of the small dining area - you'd think with the proximity and amount of servers they would be all over it - they weren't. Again, comparing to other top-tier restaurants, not even close. At Alinea, the minute you're done the plate is gone. The minute your wine is done, another glass. Here, y
墨西哥菜其实我觉得量也都是超大的，他们家也是挂星星的餐厅，所以我觉得服务是无可挑剔的，我们点的这个Shrimp Scallop Clam Garilic Mojo 还可以