Topolobampo
Brent Nacu · 195 Google reviewsTopolobampo — honest mexican in River North. Buzzy, energetic room where the crowd adds to it. Strong pours and a bartender who takes pride in the work. "From the service to the wine selection to the tasting menu, every aspect of the experience was phenomenal" — Ryan McBride [$$]
What 774 diners keep saying
What 774 diners keep saying
verbatim, from Google
“The mole is the dish most central to understanding what this kitchen is doing. Whether it shows up as a mole negro, a green pipian, or one of the regional preparations that rotates through the menu, each one is the result of days of preparation and reflects a depth of flavor that takes chile varieties, spices, chocolate, and time in proportions that a recipe can describe but only a practiced kitchen can truly execute. The wagyu beef preparations, often served as tacos with hand-pressed tortillas and a salsa that's made from a single specific chile from a specific region of Mexico, are the kind of dish where the sourcing and the restraint of the kitchen are both entirely visible. The sopa azteca, a dark, rich broth with dried chile and a gentle heat underneath crispy tortilla strips, is the quieter dish that tends to land as the one people remember longest. The desserts are elaborate and well-conceived, chocolate preparations in particular that draw from the Mexican cacao tradition in ways that most restaurants never think to attempt. The agave spirits pairing is the right accompaniment for those who want to understand what's happening in the glass as well as on the plate.”
“Dear Rick Bayless and the Topolobampo Team, I am writing to share our sincere appreciation for the wonderful experience we had at your restaurant. My wife and I live in the suburbs and have spent much of the last few years navigating medical challenges at Northwestern Memorial. Throughout this time, your food has been a constant source of comfort for us, whether it was a torta at O'Hare or a quick bite at Xoco. It has even become a ritual of ours to visit Frontera or order Xoco after doctor appointments to avoid hospital food. The months of May and June were particularly difficult as we received a diagnosis of aggressive, atypical MS. To treat ourselves after her discharge this past Friday, we decided to keep our reservation at Topolobampo. Despite being mentally and emotionally exhausted and nearly canceling, the experience completely recharged us. The entire staff—including the bussers, food runners, chefs, and our server, Luis—provided amazing service. Seeing my wife smile after her first bite of the oyster with ceviche, following weeks of difficult medical procedures, truly made my month. Thank you for everything. We look forward to returning very soon. Best regards, Abe Alvarado”
“Phenomenal food and service! 10/10 across the board 👏 The warm soup with empanada was my personal favorite and it was simply the starter. The desserts were very unique and upscale yet tasted like something cozy a grandmother would make.”
“Topolobampo sits right next to its more casual sibling Frontera Grill, sharing a front door but offering a completely different kind of evening once you step into its own dining room. It's sleeker, more refined, the kind of place where Rick Bayless's decades of studying regional Mexican cuisine come through in every course rather than just on the plate in front of you. We came in for the tasting menu, and from the very first bite it was clear this wasn't going to be a typical Mexican dinner. One of the standout courses was a seafood-topped masa cake, half blue and half yellow corn, filled with black beans and finished with two different salsas that balanced heat and acidity perfectly. A roasted poblano cream tamal followed, soft and rich, the kind of dish that makes you slow down between bites. We also had a slow-cooked salmon dressed in a green pipian sauce with smoked leeks, the smokiness coming through without overwhelming the delicate fish underneath. For dessert, a chocolate cake infused with herb syrup arrived alongside a chocolate-spearmint sorbet, an unusual combination on paper that turned out to be one of the more memorable finishes we've had anywhere. The beverage pairing, built around agave spirits, was genuinely educational and elevated the whole meal. The staff were attentive about dietary needs too, accommodating allergies with full alternative courses rather than just removing an ingredient. A special occasion restaurant in every sense, worth the wait for a reservation.”
“A very good tasting menu with a focus on a different regional cuisine from Mexico that changes every couple of months or so. The wine and tequila pairings with the courses were well thought out. The amount of food served is just right, not too much. The wagyu steak and hearts of palm dishes were my favorite. The small bites in the lounge before being seated were a great start to the experience. A little slow between courses would be my only comment.”
“Dinner 4/15/2025 with friends. My fifth visit I think. Gorgeous!”
“Everything about this experience was amazing. From the starter and drinks in the waiting area to the quiet ambience and art in the dining area, our expectations were exceeded. The conchinita pibil was absolutely my favorite. I will be dreaming about that dish.”
“Wow. What an experience. Superb service, exceptional food. The tequila / wine pairing is recommended, really heightens the experience.”
“tasteful. Knowing that this was Mexican, we were most looking forward to trying this tasting as we knew it would be flavorful and we were not disappointed. We also did the wine tasting with it which paired well. We originally were going to do the agave tasting but worried that it would have been too strong. Anyways everything was wonderful. They accommodated vegetarian and pescatarian diets well. Thank you for your service!”
“Absolutely amazing meal and drinks. The service and setting were both fantastic as well. I will be back for sure.”
“Lovely from start to finish :) food, service, and atmosphere. Favorite was the quail with foie gras and some sauce.”
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