Fodor's Expert Review Frontera Grill
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."
445 N. Clark St.
Chicago, Illinois 60654, USA
- Mole sauce
- Bar Sótano in the basement for bar food and mezcal