10/27/2026
Trino welcomes Rick Bayless for one night only.
Thursday, November 5th at 5:30 PM, Chef Stephen Sandoval and Rick Bayless team up for a one-night collaboration dinner — oysters, tuna crudo, huitlacoche tetela, Westholme Australian Wagyu ribeye, and so much more...
Rick Bayless didn't just open restaurants in Chicago — he changed what Americans expected Mexican food to be, building Frontera Grill and the Michelin-starred Topolobampo into the foundation of the city's modern Mexican food scene and a training ground for a generation of Chicago chefs.
His PBS series carried that same regional Mexican cooking into homes nationwide, while honors from both sides of the border — multiple James Beard Awards, a Top Chef Masterstitle, Mexico's Order of the Aztec Eagle, and the Julia Child Award — reflect just how far that influence reached. Nearly four decades in, he's arguably the person most responsible for Chicago being taken seriously as a Mexican food city at all. That's what makes a night where he's cooking alongside Chef Stephen Sandoval at Trino feel like two chapters of the same Chicago story, sharing a kitchen.
Seats are almost gone, with 18 of 24 seats already reserved.
Reserve now on OpenTable or at https://trinochicago.com before they're spoken for.
