Topolobampo 445 N Clark St. Chicago, IL 60610 312-661-1434

Cuisine
Mexican

Neighborhood:
River North

Features
• Full Bar
• Outside Seating
• Weekend Brunch
• Personal Wines Welcome - Corkage Fee

Reservations
Suggested

Parking
Valet

Payment Methods
Visa, Mastercard,
Amex, DC, Discover

Private Rooms
Yes, Please Call

Hours
Lunch
Tuesday - Friday
11:30am - 2:00pm

Dinner
Tuesday - Thursday 5:30 - 9:30

Friday and Saturday
5:30pm - 10:30pm

Closed Sundays and Mondays.

 

Topolobampo Menu

CHEF’S TASTING DINNER:

Uchepos Gratinados - fresh corn tamales on a bed of verdolagas, baked under a cap of Anaheim chile cream.
2004 François Pinon “Cuvée Tradition” Vouvray, Loire Valley, France

Sopa de Verdolagas - creamy verdolagas soup with rich ham hock broth, smoked chicken, roasted güero chiles, wood-grilled oyster mushrooms and crispy tortillas.
2004 Nora Da Neve Albariño, Rías Baixas, Galicia, Spain

Langosta al Pasilla Oaxaqueño - Maine lobster with a mescal-laced sauce of tomatoes and smoky-spicy chiles.
2003 Isole e Olena Chianti Classico, Tuscany, Italy

Puerco en Manchamanteles - pork loin in nutty red-chile sauce with plantains, pineapple and homemade chorizo.
2003 Ridge “Geyserville,” Sonoma County, California

Best-of-the-Day-Dessert Sampler - moist chocolate cake layered with fresh blackberry mermelada, old-fashioned crispy rosette with Mick’s first Gala apples and raspberry swirl ice cream, blueberry-lime ice infused with tequila.
1999 G&M Machmer “Bechtheimer Rosengarten” Gewürztraminer Eiswein, Rheinhessen, Germany

Chef’s Tasting $75.
With 5 perfectly matched wines, add $45.

MARISQUERÍA ECOLÓGICA
Mexican raw Bar
All Masiquería seafood is sustainably raised or caught

Ostiones - our oysters are shucked to order and served with tomatillo-habanero “miñoneta,” smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal. Half dozen, $13 (Ask your server for today’s selection)

Tostaditas de Salmón Curtido - crispy tostaditas of red-cured Alaskan sockeye salmon (scented with orange) with spicy homemade fresh cheese, summer fruit salsa (Mick’s Michigan blackberries, red onion, cilantro, lime) and crispy salmon bacon. 12.50

Pulpo Otoñal - salad of tender baby octopus with Spring Valley diva cucumbers, herby hoja santa, fall melons (Avarro and musk) and smoky sesame-morita chile dressing. 12

Ceviche Fronterizo - lime-marinated Alaskan True Cod with vine-ripe tomatoes, olives, cilantro and green chile; served on crispy tostaditas. 10

Vuelve a la Vida - seaside cocktail of shrimp, ceviche, fresh-shucked oysters and avocado in limey, Tamazula-sparked cocktail sauce. 11.50

Trio, Trio, Trio - a sampling of Ceviche Fronterizo, Ceviche Yucateco and Seaside Cocktail of shrimp and lime-marinated cod. 13.50

Ceviche Yucateco - steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado and cilantro. 10.50

ENTREMESES

Esquites Estilo Pujol - Tracey’s just-picked sweet corn, fresh field corn and slow-simmered nixtamal in rich broth with Dungeness crab and traditional street stall garnishes: árbol chile, queso fresco and creamy mayonnaise. 11

Sopa de Flores - Bayless Garden squash blossom soup with wood-roasted poblanos, sweet corn and roasted garlic, served “cappuccino” style; crispy quesadillas of black beans, epazote and Samuel’s Jack cheese. 9.50

Ensalada Topolobampo - Topolo salad of young organic greens with cilantro, garlic croutons and dry Jack cheese, in creamy lime-serrano dressing. 8.75

Uchepos Gratinados - huitlacoche-filled fresh corn tamales on a bed of Three Sisters Garden verdolagas, baked under a blanket of Anaheim chile cream and two cheeses; served with ground cherry-serrano chile salad. 11

Ensalada de Pato y Mango - smoked Gunthorp duck salad with honey manila mango, Tracey’s sunflower shoots, Oaxacan string cheese and toasted pecans in spicy Oaxacan pasilla dressing. 11

Sopa Azteca - dark broth flavored with pasilla, garnished with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crisp tortilla strips. 8.75

PLATILLOS FUERTES

Borrego en Mole Negro - adobo-marinated, roasted Crawford Farm lamb in classic Oaxacan black mole (made from chilhuacle chiles and 28 other ingredients) with epazote-flavored black bean tamalón and pickly chayote- jalapeño salad. 37

Pato en Guasmole - Gunthorp duck breast with guasmole (Pueblan mole of roasted tomatillos and guaje seeds), bacon-studded sweet potato torta and cava-dressed Bayless Garden spicy greens. 34

Pollito en Estofado Almendrado - Gunthorp rock hen in the classic Oaxacan sauce of almonds, roasted tomatoes, capers and sweet spices; with garlicky City Farm black kale, red-chile rice and toasted ancho chile. 34

Puerco en Manchamanteles - grill-roasted Maple Creek Farm pork loin in nutty red-chile sauce studded with plantains, pineapple and homemade chorizo; almond-crusted plantain tortas and Blue Skies wood-grilled French green beans. 35

Langosta al Pasilla Oaxaqueño - pan-roasted Maine lobster with a mezcal-laced sauce of roasted organic Happy Valley tomatoes and smoky-spicy chiles; beet chilaquiles, wild arugula salad and heirloom cherry tomatoes. 39

Pescado Gratinado - day-boat catch gratinéed under a creamy blanket perfumed with cilantro and serrano chile; set in a pool of classic herby Oaxacan green mole with white beans, green rice and roasted summer vegetables. 34

Pescado en Mole Amarillo - pan-seared Alaskan sablefish in a pool of hoja santa-infused Oaxacan yellow mole with steamed Prince Edward Island mussels, roasted fennel, Matt’s Wild “on the vine” tomatoes and rustic mashed kohlrabi. 34

Mixiote de Hongos - wild and woodland mushrooms (chanterelle, maitake, shiitake, oyster) braised with slow-cooked garlic mojo and guajillo chile, then baked in parchment packages with roasted chayote, carrots and epazote-flecked chochoyotes (corn masa dumplings); limey frisée-watercress salad. 24