Frontera Grill — Restaurant in Chicago

I dined here - unfortunately - for my birthday with my family and had an extremely upsetting experience. It was baffling how things managed to go so wrong and how little awareness was demonstrated by anyone working there. Our family (two adults, one three-year-old) were warmly welcomed and given a good table; I was impressed by how family-friendly everything was. The kids menu had great options - real food choices (not just nuggets!), and our server was welcoming and friendly. Because we were with a young kid, we ordered the whole meal at once (apps + entrees and drinks). The cocktail (a berry-ginger margarita) was one of the best I’ve had in years, and my partner’s mocktail was excellent. The starters came quickly and were fantastic: a tamal complemented by a sensational mole negro and a very good corn on the cob. My son received crispy taquitos (they were a bit dry) and avocado which he readily dove into.

Then the lull came. We finished the starters. My son finished his meal (entering a “danger zone” that parents dread when dining out). Our drinks ran dry. I didn’t complain, but we started to exchange worried looks after about thirty minutes. Our server came by to mention it was coming soon. But it wasn’t. It took nearly an hour (at this point my partner is having to carry the kid out of the restaurant for a breather because he’s been done so long) when our server bizarrely explained that the kitchen “lost a ticket” and that “everything went downhill from there”. As sympathetic as I can be to hiccups in any professional kitchen, I wasn’t sure what to do with this information. Another server came by to apologize and I grabbed another berry-ginger margarita, trying to get back in the headspace of the meal’s beginning. Finally, just shy of an hour after ordering, our mains came out. Not only was this way too late, but they were awful. I don’t know if everything was haphazardly slapped together and rushed out of the kitchen, but my partner’s enchiladas had a large chunk of something solid and unidentifiable she bit into and had to spit out, and my lamb - well, it had an uncanny similarity to the flavour of vomit. This was served (plopped down unceremoniously, really) with lukewarm tortillas. It was no surprise that the plate was cleared from me without asking and without comment several minutes after receiving it despite most of the dish being uneaten.

At this point, we’re turned off of the food, worn out, and definitely unhappy. My kid is holding it together, but it’s taking 75% of our energy. No one at any point has apologized or asked us how we’re doing. I wasn’t verbally complaining (I absolutely hate having to be that kind of customer) but some kind of awareness by a member of the Frontera team would have been great. We were definitely not enjoying our meal and that would have been obvious at a cursory glance. We asked for the bill, and then it sat on our table ready to pay waiting… and waiting…

Finally, my partner asked the hostess if she could please let us pay, after which I had a bizarre interaction with her about her not being able to use the card I gave (which I had used earlier that day and continued to use successfully everywhere else we went after our visit) and the most long-winded explanation about the card locking because of fraud prevention. I paid with another card without issue. I was then handed the bill back with an automatic 20% service charge and a blank space to add additional gratuity. No apologies, no inquiries about the meal, definitely no comped anything for the trouble. I felt insulted, disrespected, and incredibly upset at a completely ruined birthday meal (and you better believe that the birthday was never mentioned by the staff despite being noted by my partner who made the reservation).

This was by far the worst meal I had while in Chicago and one of the worst restaurant experiences I’ve ever had. I wouldn’t wish this sort of experience on anyone, especially at the price point...

A Heartbreaking Decline at a Once-Beloved Restaurant

It is difficult for me to leave a negative review to a Restaurant like Frontera Gril and Chef owner Rick, i feel the establishment needs ti be aware of our undesirable experience.

My husband and I have been ardent admirers of Chef Rick Bayless's Frontera Grill and Topolobampo for years, cherishing the vibrant flavors and authentic Mexican flonce defined these establishments. Unfortunately, our recent visit left us profoundly disappointed, marking a significant departure from the excellence we had come to expect.

Diminished Culinary Experience

The meal itself was a series of letdowns:

Ceviche Sampler ($29): The portion was disappointingly small, offering little value for the price.

Queso Fundido with Chorizo: Arrived cold, lacking the warm, melty texture that is characteristic of this dish.

Duck Carnitas: The most disheartening dish of the evening—dry, with a rancid odor, prompting us to send it back.

Cochinita Pibil ($46): Contained barely enough meat for two small tacos, falling short of flavor and seasoning. The pickle onions were the best part of this dish

Flank Steak Entrée: Consisted of just four thin slices of steak, leaving, a room temperature tamal, much to be desired in terms of portion and presentation.

Ironically, the highlights of our meal were the handmade tortillas and tortilla chips—a testament to how far the overall quality has declined.

We planned to visit the speakeasy after dinner we had no desired to stay any longer.

Unanticipated Service Charge

Our evening concluded with an unpleasant surprise: a mandatory 20% service charge added to our bill (we usually tip muchh more than 20% based on service) intended to cover employees' hourly wages rather than serving as a direct gratuity. This policy was not communicated to us at any point during our dining experience—not at the beginning, nor when the check was presented. While we support fair wages for all staff, gratuity has traditionally been a reward for exceptional service, not a mechanism to subsidize wages. The lack of transparency regarding this charge felt misleading and left us questioning its legality. In Illinois, service charges are permissible; however, they must be clearly disclosed to customers.

Conclusion

For a restaurant with such a storied legacy, this decline in both restaurant Management transparency and food quality is disheartening. What once felt like a celebration of Mexican cuisine has devolved into a frustrating, overpriced experience. Until significant improvements are made, we can not in good conscience recommend or return to...

Frontera Grill is an absolute gem for Mexican cuisine, bursting with bold flavors and thoughtful touches. We stopped by during restaurant week, and while I was a little heartbroken to see no tortilla soup on the menu, the experience more than made up for it.

Now, I’m not sure if an appetizer should be the star of a meal, but when it’s ceviche, all bets are off. The Frontera Ceviche was nothing short of spectacular—Pacific albacore cured to perfection in bright, citrusy lime, mingling with fresh tomatoes, briny olives, cilantro, and a subtle green chile kick, all served on perfectly crisp tostadas. A symphony of textures and flavors that set the bar sky-high.

We also tried the Tamales de Elote with Esquites Fritos—sweet corn tamales steamed in banana leaves, paired with fried esquites dressed in homemade crema, añejo cheese, and smoky powdered chile. If tamales are your thing, these were definitely well-executed, but since they’re not my personal favorite, they didn’t quite steal the show. Still, a solid dish with that comforting, rustic charm.

For entrées, the Chicken Mole Poblano was a bittersweet experience—the mole itself was outstanding, rich, complex, and full of deep, earthy spice that only a great mole can achieve. But the chicken breast? Just a touch on the dry side. The Carne Asada Brava, on the other hand, -flank steak grilled to perfection, juicy and flavorful, with a spicy salsa huevona that packed a punch. The rustic mashed potatoes, though? A little underwhelming—good, but missing that extra something to tie the dish together.

Then came dessert, and Frontera did not disappoint. The Cuatro Leches Cake was a tender, melt-in-your-mouth masterpiece infused with coconut, evaporated, condensed, and whole milk, balanced by the tropical sweetness of honey Manila mango, pineapple, and papaya, all topped with airy meringue. Meanwhile, the Chocolate Pecan Pie Bar—with its buttery crust, rich chocolate filling, and a luscious Kahlúa whipped cream—felt like a warm, decadent hug on a plate.

Service? Impeccable. Our server was incredibly attentive and even accommodated our time constraints flawlessly—no easy feat when juggling a busy restaurant week crowd.

Would I come back? Absolutely. A few small missteps kept this from being a perfect meal, but Frontera Grill still delivers an authentic, flavor-packed experience that’s well...