Chicago - Rick Bayless Restaurants coming to ORD

T1 and T3 - http://www.chicagobreakingnews.com/2010/08/rick-bayless-to-open-2-restaurants-at-ohare.html

T1 and T3 - http://www.chicagobreakingnews.com/2010/08/rick-bayless-to-open-2-restaurants-at-ohare.html

I would guess this will be something like Frontera Fresco where Bayless creates the menu, but isn't involved day-to-day

A step down the slippery slope to Rick becoming another Wolfgang Puck.

A step down the slippery slope to Rick becoming another Wolfgang Puck.

I know. I hope that only having two places will give him some opportunity to try and do it right.

A step down the slippery slope to Rick becoming another Wolfgang Puck.thought the same thing, I hope not.

thought the same thing, I hope not.I'm both excited and concerned: Obviously, I'm excited by the prospect of Bayless food being available in the ORD terminal. The concern comes when and if he goes beyond ORD (and maybe MDW), and starts expanding outside Chicago.

I think that this new venture could be accomplished without watering down his personal involvement (not only actual cooking, but the extended trips to Mexico to see what is in the indigenous restaurants and street markets and to source ingredients).

Growth beyond these limited Chicago-only adventures, however, might indicate that Bayless is heading down that slope on a toboggan :eek:

Bayless hasn't cooked in his restaurants in a decade or more. He's the front man now, promoting the business franchise (reputation/name) whenever/wherever he can. He works with his test kitchen staff, though, to develop new items for the supermarket shelves and the restaurants. So, his minimal involvement in this ORD operation shouldn't put a crimp in his behavior. His name will be a draw at the airport, but you could put a Chipotle there and you'd get food just as good (maybe better) ... or no less in quality (for a fast food operation). The airports have been featuring Chicago-based food operations for some time now and it makes sense that Bayless was added to the mix.

Bayless hasn't cooked in his restaurants in a decade or more.

If you mean he's not working the line, then of course not, that's not his job. If you mean he's not personally involved with day-to-day operations at Frontera/Topolo/Xoco, you're sorely mistaken.

The concern comes when and if he goes beyond ORD (and maybe MDW), and starts expanding outside Chicago.

Bad news, then: Frontera Fresco is at three Field's (http://www.rickbayless.com/restaurants/fresco.html), errr Macy*s, including the SF flagship.

If you mean he's not working the line, then of course not, that's not his job. If you mean he's not personally involved with day-to-day operations at Frontera/Topolo/Xoco, you're sorely mistaken.

I or friends have seen him at Xoco's kitchen at least three times, and he was very hands-on about its construction (according to the architect). Of course he's not weeding or chopping the cilantro, but it's under close supervision. Frontera brand salsas are made in Chicago, although I noticed that Salpica is now made in Texas.

Bayless shows up at the restaurants for quality checks on the lines - tastings - makes suggestions, etc., works in the test kitchen ... and mostly engages in marketing his brand. He ruined my breakfast at Xoco, because he didn't know how to cook the order ... on the restaurant's opening day. I respect him and what he's accomplished ... but don't go to the restaurants expecting him to have been the cook of your meal, because he doesn't do that, and hasn't for a decade or more. He does walk around and smile, take photos with people, shake hands, etc. That's his job as the front man of his enterprise. Many other famous chefs cook in their restaurants on a regular basis. I buy and use the "Frontera" branded salsas and think they're excellent. Where they're produced isn't particularly important to me. Bayless doesn't run his business enterprises, a Cuban-American does that for him ... a business partner ... and the partner does that very well.

Tortas are now available in Terminal 1.
http://www.chicagobusiness.com/article/20110119/NEWS07/110119822/chef-rick-bayless-opens-frontera-outpost-at-ohare#axzz1BY65jMXr

Here's some more info on it.

http://chicagoist.com/2011/01/21/tortas_frontera_brings_xoco_flavors.php

Any word on when the T3 location will open?

Had the Cochinita Pibil torta today. Very very good imho.

Had breakfast at the T1 restaurant last week, bacon and cheese mollete. It was really good. They seemed kind of disorganized though--ran out of coffee lids, took a long time to order for an airport restaurant (and my flight was about to board).

They seemed kind of disorganized though--ran out of coffee lids, took a long time to order for an airport restaurant (and my flight was about to board).agreed that they seem disorganized now and then. As for the time to make the food, I'm ok with that as it is not McD's or an 'easy' breakfast as having some bacon/sausage sitting around and making an egg dish.

I was there recently.

They seemed together - but not too flexible. I had a flight leaving soon and checked the time while I was in line. There was one customer in front of me and it was 10:00 exactly. This customer then approached the cashier and tried to order from the breakfast menu. He was told it was too late - breakfast ended at 10. It was still 10:00 o'clock. He pointed this out to the cashier and noted he could see they were still cooking breakfast items (looked like they had items under a cheesemelter). The cashier was not impressed and would not take his breakfast order - he finally ordered lunch.

I was there recently.what did you think of the food? I was very pleased a week ago with my bacon & queso breakfast mollete

I had a mollete also. It was meatless - 3 or 4 cheese. It was tastee: I was pleased and would stop back.

I had a mollete also. It was meatless - 3 or 4 cheese. It was tastee: I was pleased and would stop back.they are^ I know I'm addicted as I flew AA recently and walked from Term 3 to Term 1 just so I could get my morning mollete.

Food great, service slow.

Food great, service slow.I would say preparation is slow for items made fresh, service itself is not slow. The premade molletes are obviously ready to go/be eaten, no waiting but most get a torta which takes time. (so be prepared to wait at least 5-10 minutes)

Food great, service slow.

this is exactly right, but I'm willing to wait for Rick's food.

And the second location opened in Terminal 3:
http://chicago.grubstreet.com/2011/11/tortas_fronteras_opens_in_term.html

They apparently use cilantro that's grown inside the terminal, in that otherworldly bright herb garden above the rotunda. Consider stopping by there if you need some daylighting to combat jet lag.

And the second location opened in Terminal 3:
http://chicago.grubstreet.com/2011/11/tortas_fronteras_opens_in_term.html

They apparently use cilantro that's grown inside the terminal, in that otherworldly bright herb garden above the rotunda. Consider stopping by there if you need some daylighting to combat jet lag.

We walked right by it on Saturday just after getting Jimmy Johns on the way to the airport...and kicked ourselves.

Apparently Bayless is recruiting other downtown restaurants out to ORD; here's a mention of Paul Kahan potentially bringing "Publican Burger" to T5:

http://www.chicagotribune.com/features/food/stew/chi-paul-kahan-butcher-shop-and-future-plans-20120201,0,3974339.story

My only regret is that they use black beans only (instead of pintos) :(

Apparently Bayless is recruiting other downtown restaurants out to ORD; here's a mention of Paul Kahan potentially bringing "Publican Burger" to T5:good ! (IMO at ORD, like most of the US, there is more than enough mediocre 'me-too' junk food)