Topolobampo Menu Prices at 445 N Clark St, Chicago, IL 60654

Rick Bayless’ innovative, refined Mexican cuisine served in an elegant, art-filled space.

4.5 – 626 reviews $$ • Mexican restaurant

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Topolo
Kampachi-Melon Aguachile Seedling farms sashimi-quality kampachi jack fish tangy-spicy broth (lime juice, jamaica, chiletepin chile) melon three ways (compressed, pickled rind, jeweled), and herbs from our roof top	$2.00
Delicias Del Verano Three sisters garden butter-poached alaskan king crab, sour-dough style sweet com tamal, wood-grilled fresh chiles, squash blossom crema, nasturtium leaves and flowers	$2.00
Salmon Poc Chuc Nichols farm smoky, buttery ora king salmon & crispy skin, plancha-charred tomatoes & knob onions, habanero-laced black bean sauce.	$2.00
Duck, Mole Poblano Bayless garden seared moulard duck breast mexico’s most famous mole, roasted eggplant, huitlacoche (inky com mushroom), amaranth	$2.00
Apricot, Mole Negro Ellis family farms apricot sorbet sweet-savory oaxacan black mole (chilhuacle chiles and 28 other ingredients), mole-scented crispy meringue	$2.00
Crepas Con Cajeta Klug farms delicate cinnamon crepes sandwiched with bittersweet chocolate mousse and warm cajeta (goats milk caramel) drizzle; dark plums, buttermilk sherbet, graham cracker crunch	$2.00
Lunch Menu – The Seven Moles Of Oaxaca
Salmon, Flavors Of Estofado Almendrado Cured ora king salmon velvety cool blend of estofado almendrado(almonds, tomato, coriander, cinnamon, black pepper, clove), pickled green chile, olive-cured green almonds. – chef zach steen “white label”. Sec, reims, champagne, france nv	$49.00
Pozole Mixteco Grilled florida pink shrimp, tender pozole com with mixteco red mole (ancho & guajillo chiles, pecans & sesame, sweet spices, pork stock), pozole garnishes. Chef matt miller adobe guadalupe, “kerubiel” valle de guadalupe, bc, mexico 2015	$49.00
Black Mole Lamb Roasted 45-day dry aged mccormack ranch lamb loin, black mole (chilhuacle chiles and 28 other ingredients),lamb fat black beans, ayocotes, beets (roasted & chewy). Chef meagan o’connor robert biale vineyards, “black chicken” zinfandel, napa valley, california 2017	$49.00
Coloradito Mole, Peanut Cake, Sweet Potato Flan Tender peanut cake (white sweet potato-chocolate frosting caramel sweet potato flan, sweet-chocolatey coloradito mole, purple sweet potatoes 2 ways. -chef elissa narow warre’s, “quinta da cavadinha” vintage porto, v.n. Gaia, portugal 2001	$49.00
Lunch Menu – Appetizers To Share
Classic Frontera Guacamole Mashed michoacán avocados, cilantro, lime, green chile, tomato. Just-made tortilla chips.	$9.75
Seafood Platter Dozen oysters, traditional accompaniments, classic ceviche, tropical tuna cocktail	$60.00
Oysters Shucked to order, chipotle salsa negra, tomatillo-habanero “miñoneta,” limes.	$22.00
Lunch Menu – More Starters
Sopa Azteca Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, meadow valley farm jack cheese, crema, masa crisp.	$10.50
Classic Salad Bayless greens, walnut oil, lime, toasted walnuts, chile threads.	$10.50
Taco De Hongos En Mole Chichilo Just-made blue com tortilla, roasted maitake mushrooms & red kuri squash, chichilo (dark chiles, nuts, savory spices), pickled chiles de agua & knob onions.	$13.00
Creamy Red Chile Fideos Toasted vermicelli noodles simmered with red chile crema (guajillo chile, sweet potato, homemade crema, garlic), pigs ears two ways (tender and crunchy), sage.	$13.00
Lunch Menu – Main Courses
Tinga Tostadas Grill-roasted gunthorp chicken breast in tinga poblana (roasted tomatoes, smoky-spicy chipotle, caramelized onions), bayless garden greens, homemade fresh cheese crispy chorizo & crema.	$18.00
Chilaquiles Crispy tortillas, oaxacan pasilla-tomatillo salsa, roasted seasonal vegetables, frizzled egg, house-made crema & queso fresco, avocado & frisée salad.	$17.00
Wood-Grilled Quesadillas Wheat-flour tortilla, salsas, bayless garden greens filling choices: huitlacoche, woodland mushrooms, corn, salsa negra. • braised shortrib, charred tomato “salsa huevona” • smoked gunthorp pork loin, homemade chorizo, crispy bacon bits, poblano chile, mashed pinto beans.	$18.00
Pescado A La Talla Adobo-marinaded, crispy-skin pacifico striped bass, tepary beans, yellow tomatillo-avocado salsa, red chile mayo, huacatay	$23.00
Sea Scallop “Poc Chuc” Hudson canyon sea scallops (sour orange & habanero marinade), charred tomatoes & avocado, ember-roasted onions, rooftop pak choi, black bean-habanero sauce.	$25.00
Carne Asada Choose your preparation: •wood-grilled creekstone farms ribeye, spicy salsa huevona, sweet corn tamal with homemade crema & fresh cheese, grilled knob onions. •wood-grilled creekstone farms ribeye, inky mole negro (chilhuacle chiles and 28 other ingredients), roasted beets, grilled green beans, beef tendon chicharrón.	$29.50
Our Classics
Splurge Margarita Don julio 1942, grand marnier 100, fresh lime, agave syrup.	$30.00
Topolo Margarita Espolón reposado, royal combier, housemade limonada, shaken tableside.	$13.00
Champagne Margarita Milagro blanco, cointreau, fresh lime, sparked with taittinger la francaise champagne.	$16.00
Blue Agave Margarita Milagro blanco tequila, cointreau, fresh lime, shaken tableside.	$13.00
Mezcal Margarita Wahaka joven espadin mezcal, grand marnier, peychaud bitters, housemade limonada.	$14.00
Paloma Oaxaqueña Wahaka mezcal (infused with guero chile & coriander), fresh grapefruit, limonada, honey, grapefruit bitters.	$14.00

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Menu Photos

Order and Reservations

Reservations: exploretock.com

Contact Topolobampo

Address: 445 N Clark St, Chicago, IL 60654

Phone: (312) 661-1434

Website: https://www.rickbayless.com/restaurants/topolobampo/

Social Profile:

Hours

Friday	5:30PM–12AM
Saturday	5:30PM–12AM
Sunday	Closed
Monday	Closed
Tuesday	Closed
Wednesday	6–11PM
Thursday	6–11PM

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