Topolobampo - Lunch 7/1/10

Dinner reservations at the Rick Bayless's high end place Topolobampo have been fairly difficult to come by. How difficult? In June I tried to get a table on the last Friday in August and the restaurant was booked - more than 11 weeks in the future. Lunches are easier to get into and the menu prices are far lower than dinner - roughly the same pricepoint as Frontera actually.

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Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens.



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Roasted Gunthorp pork tenderloin and crispy carnitas with Xico-style mole (dark chiles, dried fruit). Nichols Farm fingerlings (cooked carnita-style), braised Mexican wild greens (quelites), orange-pickled rhubarb, cilantro crunch.



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Klug Farm apricots (poached in Xtabentun honey liqueur), yogurt-honey ice cream, cinnamon-fennel seed cookies, tangy green apricots.



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There ya go! The food was excellent. Service wasn't. The food made up for it, but there were more than a few WTF moments. We're going back in a few months and if we're in the same guy's section I'm requesting a new waiter.