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Topolobampo

A collection of news and information related to Topolobampo published by this site and its partners.

Top Topolobampo Articles

Displaying items 23-33
  • Deann Groen Bayless, restaurateur

    Deann Groen Bayless, restaurateur
    (Editor's note: This is a longer version of a story that appeared in the Chicago Tribune's Sunday features section.) Deann Groen Bayless has spent nearly three decades in the Chicago restaurant business and says she has never felt dismissed or...
  • 2013 Jean Banchet Awards nominees announced

    2013 Jean Banchet Awards nominees announced
    The Jean Banchet Awards for Culinary Excellence — the local Emmys equivalent to the James Beard Foundation Awards — is the annual ceremony celebrating the achievements in Chicago’s restaurant community. This year’s nominees were...
  • 2014 James Beard Award nominations announced

    2014 James Beard Award nominations announced
    The 2014 James Beard Foundation Award nominees were revealed Tuesday morning at The Publican, and perhaps the pithiest way to sum up Chicago’s representation this year: No surprises. The major categories brought back familiar names: Spiaggia,...
  • Topolobampo's '1491' menu posits a much different Mexico

    Topolobampo's '1491' menu posits a much different Mexico
    'There's a saying," says chef extraordinaire Rick Bayless, "that every Mexican recipe begins, 'First you brown the onions and garlic.'" Well, in the themed menu being featured (along with the regular menu) at Topolobampo, that isn't happening. The menu,...
  • '1941' ingredients at Topolobampo

    '1941' ingredients at Topolobampo
    RESTRICTIONS ON INGREDIENTS In the interest of historical accuracy, Topolobampo chef de cuisine Andres Padilla and his team only used ingredients available in Mexico in 1491. Not allowed: Sugar Lime Onion Garlic Wheat and flour Pork, beef,...
  • New options on Topolobampo menu

    New options on Topolobampo menu
    If Topolobampo's "Mexico City 1491" menu intrigues you, but you're not ready to commit to a full evening of pre-Spanish Mexican dining, there's good news. Along with the themed menu, which runs through March 29, Topolobampo has unveiled a new regular...
  • Rick Bayless' hot chocolate and a malted version warm winter days

    Rick Bayless' hot chocolate and a malted version warm winter days
    Chilly weather demands hot chocolate to warm to body and soul and chefs have been happily stirring up variations on the concept ever since the Spaniards returned to Europe with chocolate from Mexico. Moctezuma and friends revered cacao, had a god of cacao...
  • At long last, Rich Melman a Beard award winner

    At long last, Rich Melman a Beard award winner
    Maybe it was the name. Lettuce Entertain You Enterprises. How else do you account for its Chicago founder, Rich Melman, being nominated six consecutive times for the James Beard Foundation's outstanding restaurateur of the year award and never winning?...
  • How RJ Grunts (and other Chicago restaurants) got its name

    How RJ Grunts (and other Chicago restaurants) got its name
    What’s in a name? For recent James Beard Award-winning restaurateur Rich Melman, it began 40 years ago with an involuntary emission of sound, which led to his restaurant empire. Here's the story of how RJ GruntsĀ and other notable restaurants...
  • This week in food writing

    This week in food writing
    While you polished off the Christmas goose, the Tribune food staff was hard at work... Phil Vettel, Chris Borrelli and Kevin Pang recaps the highlights and lowlights of Chicago dining in 2011. [LINK] Kevin Pang writes that at Svea in Andersonville,...
  • A new Chicago guide for food lovers

    A new Chicago guide for food lovers
    Jennifer Olvera serves up the skinny on all things edible, sippable and growable in her new book, “Food Lovers’ Guide to Chicago” (Globe Pequot, $15.95). The book contains pithy restaurant reviews, a food festival calendar, tippling...