Last date I was here: 07/29/2011
Restaurant: Frontera Grill (http://www.rickbayless.com/restaurants/grill.html/)
Location: River North - Chicago
Total Rating: 4.5
Food: 5, Price: 4, Service: 4, Ambience: 4, Accessibility: 3
Summary: Frontera Grill is one of the acclaimed chef Rick Bayless’ restaurants in Chicago that “swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.” We arrived prepared to place our name on the long list and wait at the bar – and sure enough that was the standard procedure. We waited one hour with our house Margaritas amidst the crowd before being seated near the bar. The drinks were strong and we were very hungry, yet service was fairly quick. Our server explained each of the ceviches as they arrived – boy, were they fresh and tasty! The mix of citrus and spice flavors were so aromatic and delightful. The cheese in the little turnover style quesadillas was melted perfectly and the little pockets of heaven were just divine. The mole sauce on my enchiladas was a wonderful sweet and spicy combination, executed so well that any Mexican grandmother would be proud. Keith’s steak was cooked and seasoned exceptionally. Overall, this Mexican grill offers fine recognizable cuisine with a modern edge.
What I ate:
Restaurant: Frontera Grill (http://www.rickbayless.com/restaurants/grill.html/)
Location: River North - Chicago
Total Rating: 4.5
Food: 5, Price: 4, Service: 4, Ambience: 4, Accessibility: 3
Summary: Frontera Grill is one of the acclaimed chef Rick Bayless’ restaurants in Chicago that “swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.” We arrived prepared to place our name on the long list and wait at the bar – and sure enough that was the standard procedure. We waited one hour with our house Margaritas amidst the crowd before being seated near the bar. The drinks were strong and we were very hungry, yet service was fairly quick. Our server explained each of the ceviches as they arrived – boy, were they fresh and tasty! The mix of citrus and spice flavors were so aromatic and delightful. The cheese in the little turnover style quesadillas was melted perfectly and the little pockets of heaven were just divine. The mole sauce on my enchiladas was a wonderful sweet and spicy combination, executed so well that any Mexican grandmother would be proud. Keith’s steak was cooked and seasoned exceptionally. Overall, this Mexican grill offers fine recognizable cuisine with a modern edge.
What I ate:
Trio, Trio, TrioSampling of three ceviches served with crispy tortilla chips
Fronterizo: Lime-marinated Hawaiian albacore with tomatoes,
olives, cilantro, green chile; on crispy tostaditas.
Coctel de Atun Tropical: Sashimi-grade Hawaiian yellowfin tuna,
avocado-tomatillo guacamole, tangy mango-grapefruit salsa.
Yucateco: Steamed Mexican blue shrimp & calamari,
lime, orange, habanero, avocado, jcama & cilantro.
Fronterizo: Lime-marinated Hawaiian albacore with tomatoes,
olives, cilantro, green chile; on crispy tostaditas.
Coctel de Atun Tropical: Sashimi-grade Hawaiian yellowfin tuna,
avocado-tomatillo guacamole, tangy mango-grapefruit salsa.
Yucateco: Steamed Mexican blue shrimp & calamari,
lime, orange, habanero, avocado, jcama & cilantro.
Quesadillas CapitalinasMexico City-style corn masa turnovers stuffed with Samuels
locally handcrafted Jack cheese & fresh epazote. Guacamole to daubEnchiladas de Mole PoblanoHomemade tortillas rolled around Gunthorp free-range chicken,
doused with Mexicos most famous mole. Black beans
locally handcrafted Jack cheese & fresh epazote. Guacamole to daubEnchiladas de Mole PoblanoHomemade tortillas rolled around Gunthorp free-range chicken,
doused with Mexicos most famous mole. Black beans
Plus Keith ate:
Carne Asada a la OaxaquenaCreekstone Natural Black Angus rib steak (marinated in spicy red chile & wood-grilled),
black beans, sweet plantains with sour cream, guacamole
black beans, sweet plantains with sour cream, guacamole
