Rick Bayless--Frontera Grill

RE: Rick Bayless--Frontera Grill (kland01s)

Mon, 30 Jan 2012 09:28:46 GMT

Welcome cubbie. Any one of Rick's books is a good one, he is very descriptive in how he explains the technique as well as some historic background of his recipes. Just yesterday 3 of us gathered to make tamales straight out of One Plate at a Time and had an easy and fun time of it. I don't have a copy of it, but he one of his cookbooks is a general one that he wrote with his daughter Lani and it's an enjoyable read as well. Good wishes!

RE: Rick Bayless--Frontera Grill (cubbie)

Sun, 29 Jan 2012 17:38:20 GMT

Thank you for the welcome, tiki. I catch Rick Bayless on TV every chance I get, and I watch the Live Well Network channel more than anything else.

I've never tried to do much Mexican cooking, but I'm tempted to get one of Bayless's books as a guide. I don't know which one would be best for a beginner, but "Mexican Every Day" sounds as though it could be the one for me. I'm open to suggestions.

RE: Rick Bayless--Frontera Grill (tiki)

Sun, 29 Jan 2012 17:09:54 GMT

Cubbie--wlecome to roadfood!! and--glad you liked the place--i too am a fan of Mexico one Plate at a time--esp the seafood!!! Love the Baja series now on PBS and The living well network here in Oklahoma!!!

RE: Rick Bayless--Frontera Grill (cubbie)

Sun, 29 Jan 2012 16:17:05 GMT

We went to Frontera Grill for my birthday last fall, and it was the best date night of our entire married life. We arrived just before the doors opened, and were 5th and 6th in line, so we had no wait at all, really; we barely had time to enjoy a drink at the bar and share an appetizer with the lady next to us before our table was ready. Being a fan and regular watcher of "Mexico One Plate at a Time," I was thrilled to see Rick Bayless was in the restaurant, checking the first dishes leaving the kitchen. I was nervous, but my husband pushed me to go ask for his autograph - "if you don't, I will!" he said. "I don't have a pen," I said. Husband said, "he will have a pen." Once he was done with the things he was checking, he gave me his autograph and talked with us for a few minutes, and was very gracious.

My husband had his favorite Mexican dish, chiles rellenos (I didn't know before reading this thread that we were lucky to get them!), and I had the trio of ceviches. Growing up in Chicago, I never had ceviche until I was introduced to it while living for several years in Santiago, Chile, and I've missed it ever since. We were both very pleased with our dishes, our drinks, and the friendly and attentive service. Both the bar and the adjacent dining area are lovely, in their artwork and their color scheme and their ambience. Sorry to say, I can't remember what else we ordered, which is ironic, considering that I spent months studying the online menu, which changes seasonally, before we went.

Post script: At some point, I told the server how appreciative I was to Mr. Bayless for taking time to talk to us and giving me his autograph, and then, somehow - DOLT THAT I AM! - I dropped it when I was leaving. We were nearly back home, an hour away, before I realized I'd lost it. The next afternoon I called the restaurant, and I'd barely explained what I was calling about before the lady on the phone said, "don't worry, we have it here." I went there that evening, retrieved the autograph from the hostess's desk, and enjoyed another great drink and appetizer at the bar before I headed home.

I can't wait to go back.

RE: Rick Bayless--Frontera Grill (ChiTownDiner)

Fri, 25 Nov 2011 10:10:31 GMT

On the recent Chicago - Milwaukee Roadfood Tour, I had the pleasure of dining three days in a row at Xoco, Rick Bayless's newest place. It is immediately adjacent to his 2 other restaurants and features a casual eatery open for breakfast and lunch Tu-Sa. The breakfast menu is served 8-10am, pastries only till 11am and then the full soup, sandwich (tortas) and specials menu through mid-evening. (I think it was 8pm)
Lines can occur although my early dinner of 4:30pm yielded no line and a chance encounter and picture with Rick. The next two days, we arrived at 7:30am for an 8am opening and were first in line each morning.
If 3 days in a row, in the middle of a food tour doesn't tip my hand...I'll say it...FANTASTIC! Expect to pay $10-12 per person, and you'll want to go back the very next day.
You can see the menu except for specails by googling Xoco in Chicago.

RE: Rick Bayless--Frontera Grill (MetroplexJim)

Thu, 24 Nov 2011 08:23:06 GMT

Much to my surprise and delight our local Wal-Marts are now carrying Frontera's salsas and selling them for a far more reasonable price than we were used to paying. Bayless' Chiplotle Salsa is "off the hook" good.

They also started carrying another fantastic "Chicago" product: CharCrust meat rubs.

RE: Rick Bayless--Frontera Grill (johnlockedema)

Wed, 14 Sep 2011 19:22:55 GMT

I'm probably the only person on the planet to know this, but the watch he wears on his show is a one of thirty, 8 Day Jump Hour watch by Tiffany that his wife bought him as an anniversary gift-the watch sold for $36,000!

RE: Rick Bayless--Frontera Grill (Camron)

Mon, 22 Aug 2011 16:13:36 GMT

i dont know if you still look at this site but i would love to talk with someone about hiring a wine steward. i have some questions and no one to ask! can you help!?

RE: Rick Bayless--Frontera Grill (tiki)

Thu, 19 Jun 2008 17:54:35 GMT

soprano--thanks---it looks like both sides of the place are going to "Must eat" locations on the next trip trhough Chicago---we hace to go to New York and Boston later this year and most of the flight from here layover in Chicago--my travel agent friend says she can get me tickets that would let me have lunch there while we have LONG stop ovwers--usually a long stop over is a major pain--but i think this one may be a delight!

RE: Rick Bayless--Frontera Grill (soprano1)

Thu, 19 Jun 2008 17:09:43 GMT

Meant to mention that Jill, the wine steward, is worth her weight in gold. She has made wine pairings for us that we never would have dreamt of, and they will transform the experience to another level. Don't get stuck on margaritas and beer - she will show you how to drink wine with fine Mexican food.

RE: Rick Bayless--Frontera Grill (soprano1)

Thu, 19 Jun 2008 17:07:22 GMT

I've been eating at FG and Topolobampo since the year they opened, and have seen no decline in food or service. Some of the staff have been there since the beginning - a very good sign. It's not cheap, but there's really no place like it (either side!). If you're worried about the crowds, go for lunch on Saturday, or go early and eat at the bar. The scene is great and the menu the same.

ALso: I own and frequently cook from Authentic Mexican and Frontera Kitchen. Rick's cookbooks are clear and the results are remarkable. If you're visiting from out of town, just drop into any supermercado for special ingredients like canned chipotles, epazote and dried chiles, and you'll be there. Really worth making his recipes at home.

RE: Rick Bayless--Frontera Grill (einajr)

Thu, 12 Jun 2008 00:46:04 GMT

Hello,

I was wondering if a group ever gets together to go and eat at Tompolobampo. I will be visiting Chicago in July and would like to revisit the restaurant, but wonder if there is a foodie group that visits this restaurant routinely. thanks!

RE: Rick Bayless--Frontera Grill (firecommander3565)

Fri, 18 Apr 2008 18:59:47 GMT

If you love Chile Rellenos I also recommend Nuevo Leon on 18th St (approx 1520 West 18th) . Can't go wrong here either. I love there nachos!! They give you a bowl of chips and salsa, peppers and carrots as soon as you sit, lot's of times a free appetizer at lunch time (maybe it is my uniform.. not sure) and then a great meal. You can really enjoy yourself here pretty cheap!

RE: Rick Bayless--Frontera Grill (tiki)

Mon, 14 Apr 2008 10:57:20 GMT

FABULOUS MEAL!!! I LOVE Rellenos!! and both of these sound great. I have the feeling that i will love this place--the impression i get of Bayless is that his establishment MAY be a bit pretentious--but he isnt--that"s part of survival in his line of business---(foodies really are famos for liking that more then they will admit!)i have heard that his staff really likes working for him and having spent a lot of time in commercial kitchens--this is a GREAT THING and not always commen--kitchen turnover is notoriusly high. Alice Waters' Chez Panisse is also NOT cheap and a bit pretentious but I will eat there EVERY time i can!!!--Bayliss'es places could well join Chez Panisse and several other places on that short list of "not cheap but worth every penny" places. Thanks for all the info------'and Firecommander--im putting the May Street cafe on my "Chicago check out list" too!

RE: Rick Bayless--Frontera Grill (zataar)

Mon, 14 Apr 2008 09:48:19 GMT

We loved how not pretentious Topolobampo was. Yeah, it was a white tablecloth sort of place, but not at all stuffy and quiet. It was pretty raucous in fact

RE: Rick Bayless--Frontera Grill (firecommander3565)

Mon, 14 Apr 2008 09:36:14 GMT

There is better fancy "Mexican" here in Chicago.... go to May St. Cafe (on Cermak (2600 South) & May St.) less wait, food is just as good if not better and not all the pretense !!

RE: Rick Bayless--Frontera Grill (zataar)

Mon, 14 Apr 2008 09:14:09 GMT

This is for you, Tiki! This is what our party of five had at Topolobampo:

Appetizers:
Chile Ancho Relleno - filled with chorizo and potato in a sweet and sour escabeche with cinnamon, allspice and black pepper. Amazingly complex.

Cazuela de hongos - we were there in the springtime so this included morels, local shiitakes and other wild mushroom in a red chile broth with fresh epazote. This dish tasted like Spring.

Entrees:

Manchamanteles de Lujo - Almond crusted pork tenderloin in mole with pineapple, plantain and sweet potato. The crunchy crust was great on the juicy pork.

Faisan a la Jamaica - free range pheasant stuffed with plantains and prunes with a sauce of chile ancho and jamaica blossoms. Jamaica is hibiscus. We all loved the floral qualities in this dish.

Pato al Chipotle - Roast duck with chipotle chiles, charred tomatoes and dark beer, served with fresh morels and tiny calabacitas (zucchini). Chiles and beer, what's not to like!?

Ternera en Mole Amarillo - free range veal chop in classic Oaxacan yellow mole with a julienne of zucchini, fennel and chayote. My first experience with Oaxacan style food. It was terrific.

Chile Rellenos "Topolobampo" - Poblanos stuffed with pozole, calabacitas, grilled red onions, herbs and Texas Jack cheese in a sauce of toasted tomatoes and grilled nopales.

Lobina en Salsa Verde - Crispy skinned sea bass with roasted tomatillos, chile chilace, fresh mint and garlic potatoes.

Dessert -

Torta Kakau - Mexican chocolate torte with vanilla, cinnamon and toasted almonds, served with Kahlua whipped cream and prickly pear sauce.

Pastelito de Pepita - warm pumpkin seed cake with plantain ice cream and brown butter caramel.

Crepas con cajeta - buttered crepes with goat milk caramel, plantains and toasted pecans.

All of the above was helped along with lots of tequila and wines from Texas and Spain.

It was one of the most wonderful food experiences I've ever had! Every dish was spot on perfect and so complex without being overwrought. One of our party walked past the kitchen on his way to the restroom and saw Rick Bayless behind the line cooking. So he walked to the entrance of the kitchen and told him how wonderful everything was. Rick Bayless was quite gracious and thanked him, then gave a great deal of credit to his staff. That was very cool.

RE: Rick Bayless--Frontera Grill (tiki)

Sun, 13 Apr 2008 20:59:59 GMT

quote:
Originally posted by zataar

Hey Tiki, I think I still have the menu from the night we ate at Topolbompo. I'll try to post exactly what we had!

cool--i.d love to see that!

RE: Rick Bayless--Frontera Grill (zataar)

Sun, 13 Apr 2008 17:29:12 GMT

Hey Tiki, I think I still have the menu from the night we ate at Topolbompo. I'll try to post exactly what we had!

RE: Rick Bayless--Frontera Grill (1bbqboy)

Sat, 12 Apr 2008 21:56:56 GMT

westley, continue to post. defending your positions is the rule here, not the exception. For what it's worth, I follow Groucho's dictum:
"I sent the club a wire stating, PLEASE ACCEPT MY RESIGNATION. I DON'T WANT TO BELONG TO ANY CLUB THAT WILL ACCEPT ME AS A MEMBER."
Groucho Marx

RE: Rick Bayless--Frontera Grill (westley)

Sat, 12 Apr 2008 19:27:48 GMT

Good gosh, sorry that I somehow offended people. I had no idea that describing my experience and disappointment would incite such controversy. I politely withdraw my comments.

RE: Rick Bayless--Frontera Grill (Russ Jackson)

Sat, 12 Apr 2008 09:16:03 GMT

quote:
Originally posted by westley

When I visited Chicago for the first time, Frontera Grill was on the top of my list of places I wanted to visit. I took a taxi from my hotel, which ended up costing a fortune.

I arrived literally 5 minutes after the last seating for lunch. And they wouldn't take me. I explained that I was from out of town and had really been looking forward to eating there. No dice. The hostess wasn't even sympathetic (and I could see empty places to sit).

It left such a bad taste in my mouth that I decided not to return, even though I was there for several more days.

Rules are rules and I am adament about being on time. I think I would side with Frontera on this one. If I was late I wouldnt even attempt to eat there. As to them being rude to you. There is never an excuse for being rude to anyone. They should have been direct and polite, then explained the process and asked if you would like reservations for dinner or another date. When I ran a retail we used to state our hours of business from 7am to 9pm and we opened the doors at 6:45 and closed them at 9:15 the employees knew this and a customer never waited in the cold or got shut out...Russ

RE: Rick Bayless--Frontera Grill (enginecapt)

Sat, 12 Apr 2008 08:29:49 GMT

If it wasn't about not being seated, then why did you include the following in your original rant: "and I could see empty places to sit"...?

RE: Rick Bayless--Frontera Grill (westley)

Fri, 11 Apr 2008 22:52:53 GMT

quote:
If you arrived at Radio Shack 5 minutes after they closed would you whine that they wouldn't let you in? And then refuse to ever buy batteries there again? It's a business, with employees that are working doubles and need a break, kitchen staff that is cleaning out the lunch stuff and making way for the night crew to prep for dinner. The empty seats? Yeah, it's CLOSED.

I didn't say that they were CLOSED. I said that it was 5 minutes after they had the last seating. Furthermore, it wasn't about whether they seated me (as I made clear in my post) but the way it was handled. The hostess was not the least bit friendly about it. If she'd simply said, "I'm really sorry, but we have strict rules about not seating people after that time," then I would have felt better about it and probably would have come back for dinner. Instead, she was borderline hostile and not the least bit friendly about it. As a result, they lost a customer. I'm in the process of moving to that area of the country and would never consider eating there -- I don't eat places where the staff are rude. If they want to run their business that way, that's fine, Mr. Sausage, but it was annoying.

RE: Rick Bayless--Frontera Grill (mr. sausage)

Fri, 11 Apr 2008 00:38:45 GMT

If you arrived at Radio Shack 5 minutes after they closed would you whine that they wouldn't let you in? And then refuse to ever buy batteries there again? It's a business, with employees that are working doubles and need a break, kitchen staff that is cleaning out the lunch stuff and making way for the night crew to prep for dinner. The empty seats? Yeah, it's CLOSED

quote:
Originally posted by westley

When I visited Chicago for the first time, Frontera Grill was on the top of my list of places I wanted to visit. I took a taxi from my hotel, which ended up costing a fortune.

I arrived literally 5 minutes after the last seating for lunch. And they wouldn't take me. I explained that I was from out of town and had really been looking forward to eating there. No dice. The hostess wasn't even sympathetic (and I could see empty places to sit).

It left such a bad taste in my mouth that I decided not to return, even though I was there for several more days.

RE: Rick Bayless--Frontera Grill (godsil)

Mon, 24 Mar 2008 22:42:09 GMT

We've been to Topolobampo twice. Quite expensive and a pretty long wait for a table. (We enjoyed a few Margarita's while waiting. Also expensive, but superb) I had a wonderful pork dish, as did my hubby. The entire experience feels like a celebration, light hearted and so satisfying. I'd "second" all the other posts about the freshness of ingredients being so evident, as well as the layered complexity....ya can't define it; you know it when you find it.

RE: Rick Bayless--Frontera Grill (kland01s)

Fri, 21 Mar 2008 08:33:41 GMT

His newest book is Mexican Everyday, I think it best but I also like Mexico- One Plate at a time which is companion to his TV series. All are very well written with clear explanations.

RE: Rick Bayless--Frontera Grill (holdem)

Thu, 20 Mar 2008 14:03:42 GMT

Was thinking of getting one of his cookbooks. Any suggestions on which one?

RE: Rick Bayless--Frontera Grill (tiki)

Sun, 09 Mar 2008 10:11:55 GMT

quote:
Originally posted by zataar

Frontera Grill is wonderful IMO. Topolobampo is amazing. As a chef, I felt totally humbled when I ate at Topolobampo. The food I've had there ranks among the most incredible food I've eaten. It blew me away.

We had pheasant, duck, pork, beef and fish, all with great components. Each and every dish was unique and delicious. Different chiles, different heat levels and a freshness and complexity that too much food in this country lacks.

I've posted several times about too much salt being the main flavor in a lot of roadfood. You don't need to use an overload of salt if your ingredients are good and your technique is solid.

This good to hear---i trust your opinions and whis was the impression i got fromwatch his tv show----what he did with fish looked fabulous---especially one that he did on the beach with a fish fresh from the sea that he smeared with a rich pepper based paste and cooked in a two side-long handle rack over a wood fire! I saw that he did a lot with game on the Topolobampo menu and was intrigued---done a lot of mexican--but never any game--looked wonderful!

RE: Rick Bayless--Frontera Grill (zataar)

Mon, 03 Mar 2008 20:23:41 GMT

Frontera Grill is wonderful IMO. Topolobampo is amazing. As a chef, I felt totally humbled when I ate at Topolobampo. The food I've had there ranks among the most incredible food I've eaten. It blew me away.

We had pheasant, duck, pork, beef and fish, all with great components. Each and every dish was unique and delicious. Different chiles, different heat levels and a freshness and complexity that too much food in this country lacks.

I've posted several times about too much salt being the main flavor in a lot of roadfood. You don't need to use an overload of salt if your ingredients are good and your technique is solid.