Cuisine:

• Mexican
• Bar
• Others

Topolobampo Description:
Adjacent to Frontera Grill but with a separate dining room, this creation of owner-chef Rick Bayless forges on as one of the best Mexican restaurants in the country. The refined approach is cutting edge and avoids clichés, so the food is always exciting. The menu changes (at least) monthly, but a dish of slow-cooked lamb carnitas with avocado-tomatillo and arbol chile-toasted sesame salsas gives you an idea where it's headed. In the past, we've grooved on the red chile-marinated Gunthorp duck breast with roasted tomato sauce (it's accented with chipotle, bacon and pineapple and served alongside spaghetti squash and chipotle-glazed shiitakes). Another winner is the pan-roasted Maine lobster in red mojo de ajo with salt cod croquetas, pickled ramps, chayote and crispy chile threads. Bayless is among the forerunners for sustainable food; be sure to check out the sustainable seafood bar. Desserts run along the lines of tarts and chocolate creations, and they're quite good.


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