Opened beside its sister pub and taqueria on West Randolph Street
Rick Bayless, whose Frontera Grill and Topolobampo put Chicago on the map as a prime destination for authentic Mexican food.
The yellowtail ceviche ($15) from the raw half of the Baja-inspired seafood-centric menu, followed by the Oaxacan-style butterflied bass ($38) grilled over a wood fire in the kitchen’s mammoth open hearth and roused by a red-chili adobo glaze.
Nothing less than the largest collection of Mexican wines offered by any restaurant in the States, including labels from Baja’s emerging Valle de Guadalupe.
Finish with pastry chef Kelly Tamm’s pistachio tres leches cake ($13). (rickbayless.com)