Topolobampo, the fine-dining Mexican restaurant influenced by the foods of Oaxaca, garnered top honors on Monday at the James Beard Foundation Awards. So basically it is like winning the Oscars, Emmy and Tony in the restaurant world.
The contemporary Mexican restaurant located in Chicago is owned by Rick and Deann Bayless who also gave the city Frontera Grill which won tops honors in 2007. Topolobampo opened in 1989 and has won numerous other culinary awards and now has been named Outstanding Restaurant by the James Beard Foundation.
The New York Times’ noted about Topolobampo, “Possibly the most elegant and serious Mexican restaurant in the country.” While Thrillist calls the restaurant a “soulful, serious ode to Oaxacan cuisine.”
The restaurant, whose name is inspired by the port on the Gulf of Mexico in the state of Sinaloa, is located in the River North area of the city. Chefs craft incredible bimonthly themed menus often inspired by Mexican art and organized under categories such “vibrant” or “soulful” or “enchanting”. You can experience “honey-jalapeno-glazed scallops” or vegetables with “crema laced with chamomile and habanero” in guest inspired five-or-seven course offerings. These culinary creations are inspired by Chef de Cuisine Andres Padilla and sous chef Rudy Quezada and of course Rick Bayless himself.
Bayless is a pioneer in Mexican cuisine and is known for his award winning restaurants as well as his PBS series “Mexico: One Plate at a Time.”
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