While the gold flakes may remind you of Goldschlager shots in college, drinking this margarita, served neat in a filled-to-the-brim martini glass, will end a lot better than those frat ragers. That’s because this drink is made with incredibly high-end ingredients (hence, the incredibly high-end price): Don Julio 1942, Grand Marnier, the French aperitif Pineau des Charentes and those aforementioned gold flakes. If you like cognac (the tequila is aged in Cognac barrels and Pineau des Charantes is infused with the stuff), you’ll like the mellow Sweet Tart flavor of this drink.

Devotees of Chef Rick Bayless queue up for the bold flavors of his distinct fare at this casual restaurant brightly trimmed in Mexican folk art, where the menu changes monthly. Bayless visits Mexico frequently, updating his already extensive knowledge of regional food and cooking techniques, and he frequently takes his staff with him, ensuring that even the servers have an encyclopedic knowledge about the food. Bar Sótano, in the Frontera Grill basement, serves mezcal and agave, alongside modern Mexican bar food including "Oaxacan drinking snacks.

The linchpin in Rick Bayless’ empire, Frontera Grill is decidedly unique in its homage to regional Mexican cuisine and displays a near cult-like devotion to local product. The service at this dining room, psychedelic in its color scheme, can verge on vapid, but find a seat on the bar side for a warmer (and worthier) experience. The ever-changing menu is cohesive with a mix of classics and specialties like sopa azteca, a nourishing pasilla chile broth poured atop crisp tortilla strips, cool avocado, grilled chicken and jack cheese.

Chef-owner Rick Bayless found fame through his PBS show “Mexico: One Plate at a Time,” followed by a line of cookbooks and Frontera Foods products. He’s also a seven-time James Beard Award winner and earned a Michelin star at sister restaurant Topolobampo. At Frontera Grill, the ambiance is festive, and relationships forged with Midwestern farmers, resulting in brunch, lunch, and dinner menus that are a veritable trip to Mexico’s many regions, whether it’s Yucatecan grilled pork collar or corn-masa quesadillas Mexico City-style.

Frontera has been around since 1987, and it’s Rick Bayless’ first Chicago restaurant. We’re not crazy about the location, since it’s in River North and can get crowded with tourists, but the tasty Mexican food is worth sitting in a busy restaurant full of people carrying shopping bags from Michigan Ave. You’ll find guacamole, tacos, carne asada, enchiladas, and much more—all of which is done exceptionally well.

Would you expect anything less from Chicago’s reigning three-decade king of Mexican cuisine?. The margaritas at this Chicago staple are perfectly balanced between sweet and sour, strong and drinkable. It’s tough to pick just one of their great concoctions to recommend including the ($35!) splurge margarita, but go with the XOCO which is elevated by the sleek and subtle additions of orange liquor and cucumber.

You can't really talk about Chicago without mentioning Rick Bayless and Frontera Grill. It's an absolute must. At the top of my dinner list to check out is Yusho.

Chef Rick Bayless has spent more than 30 years building a restaurant empire in Chicago (with close to 10 establishments to date) and it all started with his James Beard Award-winning Frontera Grill. Soulful, regional Mexican cuisine is the specialty here — case in point with plates like the house ceviche (with Hawaiian albacore tuna, cilantro, and green chiles) and Oaxacan black mole (a house recipe boasting 28 ingredients). That dedication to quality sourcing applies just as strongly to the restaurant’s drinks list, where two show-stopping margaritas are on offer: the splurge margarita (with Grand Marnier Cuvee du Centenaire, Don Julio “1942” Añejo Tequila, fresh lime juice, and agave syrup) and the mezcal margarita (with mezcal, Grand Marnier, Peychaud’s Bitters, and house-made lemonade).

Since James Beard Award-winning chef Rick Bayless opened his iconic fine-dining Mexican restaurant Topolobampo in 1989, the spot has offered a tasting menu experience with high-end wine pairings and reserve spirits. Its menu features the Los Santos, a stinging nettle tamal with creamy achiote filling, pistachio pipian, wild mushrooms, salt-cured nopales and micro herbs, and the Unexpected Parade with crystal blue prawns, grilled Spanish octopus, herby cucumbers, beauty heart radish, smoked ramp mayo, green vinaigrette, finger lime and edible flowers. Bayless’ next-door flagship, Frontera Grill, serves specialties including the Carne Asada al Guajillo with Grilled Creekstone beef tenderloin, guajillo chile sauce, queso añejo mashed potatoes, winter spinach and Bayless garden pak choy.

Enyart, who was chef de cuisine at Frontera Grill and Topolobampo for 19 years (most of them as executive chef), and Jones Enyart, Topolo and Frontera’s award-winning pastry chef, opened a Logan Square restaurant that takes the Frontera/Topolo conversation in new directions. The two have created a very personal slate of Mexican-inspired dishes; early menus combined sea urchin with tomatillo and chicharron-infused cream, and reimagined carnitas as part of a Mexican-Polish mashup with buttered potatoes and caraway-laced sauerkraut. On the sweet side, there is banana-leaf ice cream, perhaps carrot flan and a chocolate cake the whole city raves about.

All the Rick Bayless Mexican restaurants are worthy of a visit, from the gourmet Topolobampo to the torta-centric Xoco (and yes, three of his restaurant offspring are located on a single block). But don't overlook Frontera either, which is classic Mexican food in a spacious locale (sandwiched between Xoco and Topo) with its own modern day spin. Whether you visit for lunch or dinner, all dishes are made with locally-sourced seasonal ingredients and a lot is made in house, including the tortillas, salsas and the out-of-this-world moles.

A little spicy, a little sweet, the Red Chile-Roasted Delicata Squash with salsa negra — chipotle and garlic — is just right with a little bacon and pepper jack cheese. For an appetizer, consider ordering a ceviche trio, a classic at Frontera Grill, with albacore and lime ceviche, shrimp and scallop ceviche verde and tuna ceviche tropical. Chef Rick Bayless has been on the public television series, Mexico-One Plate at a Time, has written several cooking books and was a winner on Bravo’s Top Chef Masters.

The first restaurant in what is now the Rick Bayless empire of restaurants, Frontera Grill has always focused on the simple foods of Mexico, the foods many times served by Mexican street vendors in Chicago as well as south of the border. Veracruz-style Fresh Corn Tamales contain roasted poblano peppers and fresh cheese, and Cheesy Corn Masa Quesadillas, Mexico City-style, are the kind of street snacks you might enjoy in the Mexican capital, filled with cheese, epazote and avocado-tomatillo salsa.

It’s been 34 years since Deann Groen Bayless and her husband Rick Bayless first opened Frontera Grill on a then-dicey Clark Street in River North. A lot has changed since then!. Their empire has expanded to include four-star fine-dining Topolobampo, fast-casual torta and soup at XOCO, tequila bar Bar Sótano, and more, not to mention a line of salsas, chips, cooking sauces and frozen foods carried by the likes of Whole Food, Jewel, Mariano’s, and, well, pretty much everywhere.

One of the most popular restaurants in Bravo star Rick Bayless’ empire of eateries, Frontera pays homage to regional Mexican cuisine – complete with hand-shaken margaritas, wood-fired asadas, and complex mole sauces. Frontera Grill serves weekend brunch, lunch, and dinner with a robust menu of complex dishes starring fresh ingredients. Legend has it that Bayless himself grows tomatoes, herbs, and chiles on his rooftop to ensure the restaurant’s salsa is as fresh as possible.

Frontera has been around since 1987, and it’s Rick Bayless’ first Chicago restaurant. We’re not crazy about the location, since it’s in River North and can get crowded with tourists, but the tasty Mexican food is worth sitting in a busy restaurant full of people carrying shopping bags from Michigan Ave. You’ll find guacamole, tacos, carne asada, enchiladas, and much more - all of which is done exceptionally well.

Rick Bayless' restaurant Frontera Grill is located in Chicago's River North neighborhood and serves up an assortment of dishes that include classic street food, enchiladas, fish entrees and more. The restaurant's brunch menu includes egg dishes, hot cakes and so much more. The restaurant has shared a recipe for pork tinga that includes the use of a slow cooker, making it the perfect dish for a busy day.

Frontera Grill in Chicago’s River North neighborhood has been a local favorite for decades, offering authentic regional Mexican cuisine guided by Chef Rick Bayless’s travels. Its lively, welcoming atmosphere and colorful décor reflect the vibrant culture that inspires it. It’s a comfortable spot for those looking to explore the flavors and traditions of Mexico in a relaxed setting.

For 30 years, Rick Bayless has tirelessly championed the virtues of authentic and regional Mexican cuisine at this laid-back dining destination. From freshly-prepared guacamole to earthy mole enchiladas to mezcal margaritas, everything here is crowd-pleasing and satisfying. And when the weather’s warm, nab a coveted seat on the sidewalk patio for some premium people-watching.

At Frontera Grill, I found myself diving into a bowl of queso that was nothing short of transcendent. The ambiance effortlessly blends casual dining with an air of vibrant Mexican culture, inviting me to relax while savoring each bite. This queso was a delightful fusion of flavors—its creamy base accompanied by just the right kick of spice that danced on my palate.

He introduces us to Mexican cuisine beyond the burritos and tacos that we’re all typically fond of and expands our palates. Located half a mile from the Magnificent Mile, the restaurant offers Mexican, Latin, and Vegan-Friendly options to the city. Their signature 24-hour smoked beef brisket with Oaxacan black mole and local seasonal vegetables was sensational.

Frontera Grill in Chicago's vibrant River North neighborhood is a true ode to Mexican culinary mastery. The restaurant offers a medley of traditional and inventive dishes that are a testament to Chef Rick Bayless's passion for Mexican cuisine. Patrons frequently rave about the Frontera Ceviche, along with the unforgettable Oaxacan Carne Asada.

Experience the vibrant flavors of Frontera Grill, crafted by renowned chef Rick Bayless. Start with appetizers like the Frontera ceviche, followed by entrées such as chicken mole poblano. Finish with a delectable cuatro leches cake or chocolate pecan pie bar, all adding up to a true Mexican culinary delight.

Address:445 N Clark St, Chicago, IL 60654-4683Phone:+1 (312) 661-1434. Frontera Grill is an award-winning Mexican restaurant located in Chicago, offering authentic and delicious food with friendly and helpful service. The menu changes regularly, and every dish is creative, complex, and absolutely delicious.

The oldest and best-known of these are Frontera Grill and Topolobampo (sometimes simply called Frontera and Topo). These are sister restaurants, next door to each other, in River North. They are owned and run by Chef Rick Bayless, who won a James Beard Award this year for his contributions there.

Rick Bayless offers multiple food establishments to choose from. Frontera Grill is his premiere Mexican restaurant – which serves up more than just amazing dishes. They offer an extensive variety of margaritas that will surely tempt the taste buds, and leave you craving more.

Frontera Grill – Located in the River North neighborhood, Frontera Grill will transport you to the colorful, vibrant kitchens of Mexico. Dreamt up by celebrity chef Rick Bayless, this restaurant features Mexican folk art, mariachi music, and a packed menu.

Lovers of pecan pie consider the Frontera Grill to serve one of the best desserts in Chicago. You may have had pecan pie before, but you’ve probably never experienced it quite like this. Firstly, the slice you get is enormous.

– Rating: 4.5 / 5 (2,227 reviews)– Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.0/5), Atmosphere (4.0/5)– Price: $$ – $$$– Address: 445 N Clark St, Chicago, IL 60654-4683– Read more on Tripadvisor

- Rating: 4.5 / 5 (2,227 reviews)- Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.0/5), Atmosphere (4.0/5)- Price: $$ - $$$- Address: 445 N Clark St, Chicago, IL 60654-4683- Read more on Tripadvisor

Frontera Grill, a Mexican spot that offers desserts and more in the Near North, is another high-traffic, pricey go-to, with four stars out of 2,272 Yelp reviews.

Frontera Grill brings a touch of Mexico to Chicago’s dessert scene with its innovative sweet finales. Experience the rich flavors of Mexico in every bite.

Frontera Grillis somewhere in the middle and if you go at an off-peak time, you can probably get in without a reservation. Drinks at Signature Room