What are the opening hours?

Wednesday 5:30pm - 9:30pm Thursday 5:30pm - 9:30pm Friday 5:30pm - 10:30pm Saturday 5:30pm - 10:30pm

Topolobampo

Name: Topolobampo
Address: 445 N Clark Street, Chicago, IL, 60654, US
Telephone: (312) 661-1434
Price range: $$$$
Rating: 4.7

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The elegant sister restaurant to Rick Bayless's Frontera Grill.
(1955)

10/31/2026

Ghouls, goblins, and gremlins allowed, all night long, in Topolobampo!

10/31/2026

Ahhh!!

10/30/2026

Celebrate Día de Los Mu***os with us! While the veil is thin, it is widely encouraged to pause in a moment of gratitude and appreciation for this precious life we get to continue to live. Simultaneously, this weekend, is honored as a communal time to celebrate our deceased loved ones in a festive and joyous occasion. Treasure the time you have, with the ones you love.

10/30/2026

In the midst of changing menus and seasons, we take inventory of what’s in stock and what we need to prepare for.

Here, we are processing and preserving chaya from the Bayless garden. This herb is rich in color and flavor, and will grace the your plates in future menus, as a reminder for us all, that spring will always bloom again.

10/29/2026

During rainy season in Guadalajara, fresh panela (ours is homemade), wild mushrooms and cactus paddles show up in huge supply.

We’re excited to make good use of combining their surplus yield.

Course Two: Panela y Hongos — salad of homemade panela cheese, marinated wild matsutake & porcini mushrooms, grilled nopal & güero chiles, truffle-infused salsa verde, creamy ricotta.

10/28/2026

The famous longaniza de Valladolid is the star of the show in stores that sell their smoked specialties in Yucatan. Ours, however, is made from seafood, not pork, and highlights authenticity by being seasoned with achiote,Yucatan’s most definitive spice.

Course One: Longaniza de Mariscos — Yucatan sausage of dry-aged snapper, Hudson Canyon scallops & achiote. Chiltomate (roasted tomato, habanero, garlic, sour orange), avocado mash, smoked jicama.

10/28/2026

10/24/2026

New menu next week! Where do you think we’re headed?

10/23/2026

Bring your pad and pencils, students. We are, once again, entering the intricate and complex world of Mexican wines with our treasured sommelier, Jill Gubesch. This is not moment to just pour and sip, but a time to pause and soak up the lessons on flavors, various regions and communities/environmental variables that fill them, relationships, and the sweet virtue of patience.

Class is in session and attendance is mandatory!

November 14th at 3PM

10/21/2026

Hanging with Chef Ryan as we say our final goodbyes to Course One of Veracruz: Mountains and Sea…and hello to a *peak* at Course One of our menu to come (next week).

10/21/2026

drop your questions below!

if you have the same question as someone else, or would like for Zach to answer a particular question, be sure to give the comment a like

this post will be up for the remainder of October and then we will collect your questions for a holiday treat

10/21/2026

drop your questions below!

if you have the same question as someone else, or would like for Meagan to answer a particular question, be sure to give the comment a like

this post will be up for the remainder of October and then we will collect your questions for a holiday treat

10/16/2026

A pop of eloté and chocolatey goodness right at your fingertips.

Address

445 N Clark Street
Chicago, IL
60654

Opening Hours

Wednesday	5:30pm - 9:30pm
Thursday	5:30pm - 9:30pm
Friday	5:30pm - 10:30pm
Saturday	5:30pm - 10:30pm

Telephone

(312) 661-1434

Website

http://rickbayless.com/restaurants/topolobampo

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