Frontera Grill: Restaurants - Rick Bayless

Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

Frontera Grill

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"Outstanding Restaurant"
–2007 James Beard Foundation Awards

You’ve never stepped into a grill so energetic, so on the edge... so on the frontier... as Frontera Grill. Frontera swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. And the food? Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.

Seating capacity: 65
Lunch hours: 11:30 a.m. to 2:30 p.m. Tuesday to Friday; 10:30 to 2:30 (Saturday brunch).
Dinner hours: 5:20 to 10 p.m. Tuesday; 5 to 10 p.m. Wednesday and Thursday; 5 to 11 p.m. Friday and Saturday.
Reservation policy: Though our dining room is mostly seated on a first come first serve basis, we take a limited amount of reservations for all size parties. Please call to check availability.
Menu: A monthly changing menu of hardwood grilled dishes, rich moles, and chile-thickened braises learned from market and home cooks throughout Mexico

The Bar

Seating capacity : 30
Frontera or Topolobampo menu

Rick and Deann Bayless, Proprietors
Carlos Alferez, Managing Partner

Richard James, Chef
Enrique Gomez, Sous Chef
Melissa Novak, Pastry Chef
Jill Gubesch, Sommelier

For private party information, please contact Elizabeth Entwhistle at eentwhistle@fronteragrill.net or 312.334.3662.

Frontera Grill | 445 North Clark Street, Chicago, IL 60610
Phone: 312-661-1434 | Fax: 312-661-1830 | Email: Contact Chef Brian Enyart

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