Restaurant Review: River North’s Topolobampo tells the story of Mexican regions
In the great city of Chicago, there are restaurants that just serve food. There are restaurants that have themes.
But celebrated Chicago restauranteur Rick Bayless is a storyteller, and at his Michelin-starred Topolobampo in River North, his food tells the story of a culture. Every story, according to their website, is deeply rooted in Mexico, and so is the food.
‘Topolo’ as it’s called, presents Mexican cuisine through a contemporary, fine-dining lens, unique in its homage to regional Mexican cuisine.
As the Michelin Guide declares, “From the table-shaken margaritas and the molés to the warm, uplifting music, you’ll likely feel you’re in Mexico.”
I could use a staycation in Mexico! So could you!
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.
Topolobampo serves a six-course tasting menu that will delight and surprise, every time. The ever-changing menu is cohesive, highlighting everything from the ceviches of Baja to the moles of Oaxaca.
Their July tasting menu is serving delicacies such as Piñata Cured Baja Kampachi, spicy-tangy mango chamoy, beets picafresas, rhubarb pulparindo, oblea crisp, cacahuates japoneses. Wild Mushroom boasts wild morels and black maitake mushrooms, huitlacoche-poblano filling, ramp mojo, nettles, mantequilla bean mash. Chicharrón Prensado is a golden-tender pork belly, grilled nopales, homemade queso fresco, guisado of tomatillo, green chile, epazote and cured pork.
Their Michelin-quality Mole is a pan-roasted guinea hen, classic mole almendrado (32 ingredients), comal-charred Nichols Farm asparagus, and cured egg yolk. The Cheese Dish is a homemade ricotta cheese cake, with ate de membrilloc (quince cheese), crema de rancho, shaved queso enchilada, and dry jack crisp. For dessert, Topolobampo offers Botánica,a tender chocolate cake infused with herb syrup (chamomile, lemon grass, ginger), chocolate-spearmint sorbet, rosemary-chocolate crumble, chocolate pudding, anise hyssop, lavender, and globe basil.
They are also sensitive to food allergies. As one Google reviewer said, “I gave them the most complicated list of food, allergies, I got served completely alternative courses that looked as amazing as everyone. Wonderful staff.”
Another wrote: “Dining at Topolobampo was an unforgettable experience. The food was nothing short of exceptional—each dish was a stunning, elevated interpretation of traditional Mexican cuisine, beautifully presented and rich with bold, balanced flavors.”
Topolobampo is located at 445 N. Clark Street. They are open for lunch Tuesday through Friday from 11:30am to 2pm, and for dinner from 5:30pm to 9:30pm. On Friday and Saturday, Topolobampo extends its dinner hours from 5:30pm to 10:30pm. They are closed on Sundays and Mondays. For reservations, click here.
Alison Moran-Powers and Dean’s Team Chicago
