Chef Rick Bayless is no stranger to Paleo. In April, he challenged his culinary team at upscale Topolobampo to explore “how modern cuisine can reinterpret indigenous dishes,” according to Victoria VanOurek, the dining room manager at Frontera Grill. The result is a Pre-Columbian-inspired tasting menu, which is still incorporated into the restaurant’s menu.
Frontera Grill also use 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.
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