On N. Clark Street, Topolobampo, more informally known as "Topolo," is the product of chef-owner Rick Bayless's extensive training in authentic Mexican cuisine and his own modern and exciting twists on the classics. At Topolo, the menu changes frequently, giving diners never-ending access to a variety of Mexican festival foods, wild game and uncharted regional dishes. Bayless specifies organic and top-quality ingredients for his unique dishes. Every dish at Topolo is sure to explode with flavor, as Bayless concocts unique combinations, such as the Pollo en Mole de Tamarindo, which is a slow-roasted roulade of Gunthorp heritage rock hen, with tangy tamarind mole, salt-roasted Spence Farm dazoc potatoes, Bayless garden winter bok choy and caramelized sesame. The elegant and sophisticated atmosphere along with the delightful menu and unmatched service makes eating at Topolo the perfect upscale ethnic dining experience.