RESTAURANT ADDRESS

445 N. Clark St.

Chicago, IL

312-661-1434

RESTAURANT STAFF

Chef/Owner: Rick Bayliss

Chef de Cuisine: Richard James

Pastry Chef: Jennifer Jones

Wine Directir: Jill Gubesch

GM: Carlos Alferez

RESTAURANT REVIEW

Many U.S. diners first cut their teeth on serious Mexican fare at Rick Bayless' restaurant. You can start your meal with selections from a raw bar featuring sustainable seafood, like oysters on the half shell served with various homemade Mexican salsas, or assorted ceviches of salmon, shrimp and tuna. There are also sopas, tamales and enchiladas, and mains that might include grilled shrimp in an atole of corn and poblano pepper or duck breast in red-peanut mole. The place is ridiculously popular, so we recommend going for lunch as reviewers reported the wait for a table at dinner can be two hours.

Duck in Pistachio Pipian
Photo Courtesy of: Frontera Grill