Topolobampo has been selected as a best restaurant
by a major publication or website.
|
Listed below are links to reviews of Topolobampo from around the web.
[ more from 10best]
"A restaurant town in the truest sense of the term, Chicago extends far beyond Polish sausage, deep-dish pizza, and world-class steaks. Thanks to corner vendors and legends like the original Pizzeria Uno, Gino's East, Gene and Georgetti, and Morton’s, thos..."
[ more from atourtable.blogspot]
"Before the duck arrived, Win decided that he"d like a glass of wine with his entrée. Earlier in the evening, Topolobampo"s wonderful sommelier Jill Gubesch had stopped by our table to introduce herself and offer her services...."
[ more from centerstagechicago]
"To start with, order one of Frontera Grill's famous margaritas, or choose a wine from an extensive list. If you're the indecisive type, you may want to try the chef's tasting menu, a selection of five courses from the restaurant's menu-of-the-month...."
[ more from chicago-hotels.tripadvisor]
"My wife and I visited Topolobampo on July 11, 2007 and it was very different from what we were expecting. A close friend had recommended the restaurant and described the atmosphere as relaxed and unpretentious...."
[ more from chicagofoodies]
"The appetizer was hard to keep straight and unfortunately the weak link of the meal. It's really tough to overcome an appetizer that doesn't work because, unlike any other course, there's not much to hang onto while you wait...."
[ more from chicagoreader]
"Perhaps more than any other chef, Rick Bayless has brought lesser-known Mexican dishes to the midwest. I'd searched the city for these triangular tamales from Michoacan, and at Topolobampo, there they were, stuffed with requeson, a Spanish version of swee..."
[ more from fodors]
| "" Chef-owner Rick Bayless wrote the book on regional Mexican cuisine -- several books, actually -- and here he takes his faithfully regional food upscale. Next door to the more casual Frontera Grill, Topolo is the higher-end room, with a more subdued mood..." |
4 reviews
|
[ more from frommers]
"At Frontera the signature appetizer is the sopes surtidos, corn-tortilla "boats" with a sampler of fillings (chicken in red mole, black beans with homemade chorizo, and so on). The ever-changing entree list features fresh, organic ingredients: pork loin i..."
[ more from gayot]
| "Adjacent to Frontera Grill but with a separate dining room, this creation of owner-chef Rick Bayless is up there among the best Mexican restaurants in the country. The refined (some might say exotic) Mexican cooking is cutting edge and avoids clichés---t..." |
1 reviews
|
[ more from metromix.chicagotribune]
"Celebrity chef Rick Bayless (his latest gig is "Iron Chef America") defines authentic regional Mexican cuisine for north-of-the-border diners at Frontera and Topolobampo, where the latter provides fine dining and the former offers a rustic take. Devotees..."
[ more from realeats]
""This is what cooking and serving is all about, flawless execution. Go for the shrimp tacos, the pork loin (make sure you have a smokey margarita with the pork) and the pear tart...."
[ more from travel.yahoo]
| "OverviewTopolo, as it is famously called, doles out scrumptious Mexican food. This upscale restaurant requires a two week reservation period...." |
4 reviews
|
[ more from tripadvisor]
"My wife and I visited Topolobampo on July 11, 2007 and it was very different from what we were expecting. A close friend had recommended the restaurant and described the atmosphere as relaxed and unpretentious...."
[ more from wcities]
"Topolo, as it is famously called, doles out scrumptious Mexican food. This upscale restaurant requires a two week reservation period...."
Are we missing a review of this restaurant on the web?
Click here to let us know.
|
|
