Rick Bayless operates the mecca of fine regional Mexican dining in the River North area of Chicago. Topolobampo, which has a four star rating in Chicago Magazine, earned every one of those stars when I ate there the other night.
Bayless' culinary philosophy in vegetarian dining utilizes mushrooms in most dishes to create the sensation of umami that comes from savory meat dishes. The vegetarian options comes without the psychological baggage of eating carcass. Upon request, the chef can create a vegetarian degustation, which he did for me.
The first course was a mushroom empanada with cream and red chili sauce. The second course was a carpaccio-ed beet salad with Mexican gherkins and apricot salsa. The third course was a huilacoche enchilada with salsa verde, rice pyramid and fried onion strings. The fourth course was a fava bean suffle with a dark mushroom mole sauce topped with micro greens. Desert featured two bread puddings, an earthy ice cream cone bite and a cinnamon cookie.
The staff matched wines with each course. The restaurant offers outstanding cocktails such as a ginger mojito, a Tecate beer mojito that was more interesting than it sounds and a blood orange margarita, amongst others. The tequila list is a tome with about 100+ selections. The staff is exceptional and knowledgeable.
Explore images from dinner as well as the jazz concert that will be described following the Picasa link below.
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Topolo-Bak |
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