Chicago, Illinois, we dined at two Michelin starred restaurants over the weekend.

First.

Topolobampo

This is Rick Bayless's flagship restaurant. His other restaurants include Frontera Grill in River North and Tortas Frontera at O'Hare airport. At Topolobambo, he serves seasonal tasting menus consisting of modern interpretations of traditional Mexican cuisine. Chef Bayless has won Top Chef Masters and seven James Beard Awards.

Currently, they serve The Art Menu; it's inspired by art work from his and his wife's extensive collection.

Excellent food, efficient and friendly service. With a couple of tweaks, he should earn a second .


The anteroom where cocktails and bites are served before heading to the dining room





The inspiration for the Fish Face cocktail which is pictured below

The right side of the dining room

The left side of the dining room

Fish Face - Tso'ok Mexican rum, Cuentacuentos El Barro mezcal, passionfruit, jamaica

Primavera Paloma - Mijenta blanco tequila, Los Californias Citrico gin, Mommenpop Ruby Grapefruit citrus aperitif, fresh grapefruit & lime juice, hibiscus infused agave

Bites - empanada, rice chicharrón with squid ink, tortilla soup

Bites - ceviche topped oysters











Inspiration for the Caos de Almejas

Caos de Almejas• Baby Baja chocolate clams with a riot of flavors (finger lime, sea beans, yellow tomatoes, Mexican mint marigold, chiltepín), avocado, radish, rooftop cherry tomatoes.





Inspiration for the Luz Dorada

Luz Dorada• Heirloom corn tamal (local fresh huitlacoche), mantequilla beans, yellow summer squash, charred baby corn, black truffle, squash blossom sauce (saffron, güero chile).

Palate cleanser - it was not listed on the menu, all that I can remember is that it had beets and onions. It was served with the tortillas that are pictured below.



Inspiration for the Cuadros en Rojo

Cuadros en Rojo• Slow-cooked Petuna ocean trout (ancho-cured), red peanut mole, kohlrabi three ways (comal-charred, butter-roasted, red wine-braised), chayote.



Inspiration for the Tres Piezas

Tres Piezas • Texas acorn-fed pata negra pork (presa, belly), Bayless Garden eggplant, black bean sauce (infused with salsa negra), black kale, pickled watermelon rind.

My daughter's pork free, vegetarian version, of the Tres Piezas

Inspiration for the Puesta del Sol

Puesta del Sol• Almond macaron (turmeric), homemade clotted cream, apricots preserved with honey wine & anise hyssop, ground cherries.

Inspiration for the Baile con Cocodrilo

Baile con Cocodrilo• Chocolate mousse cake, Xoco chocolate ganache, hoja santa ice cream, jamoncillo ruffles, Bayless garden herbs & flowers.

Petit fours - coconut and chocolate

Concha and hot chocolate mix to take home