Most chefs behind culinary empires branch to other cities, leaving the original back home to suffer. Rick Bayless kept close to the kitchen and chose to expand in other ways (packaged food line, cookbooks, TV shows). Lucky us. For two decades, this has been the spot for a vibrant slice of Mexico City, a place to chow down on ceviches, earthy mole, wood-grilled steak tucked into housemade tortillas and, of course, insanely good margaritas.
|Venue name:||Frontera Grill||Contact:|
445 N Clark St
|Cross street:||between Hubbard and Illinois Sts|
|Opening hours:||Brunch (Sat), lunch, dinner (Tue–Sat)|
|Transport:||El stop: Brown, Purple (rush hrs) to Merchandise Mart; Red to Grand. Bus: 22, 36, 65, 156.|
|Price:||Average main course: $16|