Frontera Grill
$$ • Mexican, Vegan Book a table: 7:00 PM 7:15 PM 7:30 PM MoreAbout Frontera Grill
Customers' Favorites
Frontera's Chocolate Pecan Pie with Kahlua Whipped Cream
Duck in Pasilla-Huitlacoche Sauce
Mexico City-Style Quesadillas
Topolobampo Tortilla Soup
Oysters & Ceviche Platter
Mole Poblano Enchiladas
Our Famous Tortilla Soup
Classic Frontera Ceviche
Duck Breast Xico Mole
Crispy Duck Carnitas
Frontera Grill Reviews
761 ratings
Share your opinion about Frontera Grill
Special early evening dinner for 6 friends celebrating our 55th high school reunion. Service was friendly & attentive. Food and drinks were great too!
First time here and it didn't disappoint. Food was delicious and the drinks were good too. Service was great as well as the atmosphere. I was a party of 1 and sat at the counter. It was cool to see the kitchen operate. I would definitely go back and try more.
Always a memorable meal, the flavors were outstanding. The swordfish was moist and the salsa was so yummy. Another A+ experience.
Hours
| Monday | Closed |
| Tuesday | 4:30 - 9PM 11:30AM - 2PM |
| Wednesday | 11:30AM - 2PM 4:30 - 9PM |
| Thursday | 4:30 - 9PM 11:30AM - 2PM |
| Friday | 4 - 10PM 11:30AM - 2PM |
| Saturday | 10:30AM - 2PM 4 - 10PM |
| Sunday | 10:30AM - 2PM 4 - 9PM |
Frontera Grill, a renowned restaurant in Chicago, offers a diverse menu of flavorful dishes, including shrimp, chicken, and mole specials. The restaurant's ambiance is described as cool, and the service is praised as top-notch. Customers enjoy the attentive staff and delicious desserts like flan and tres leches. The different salsas provided can be quite spicy, so diners should be prepared. While the location is prime, parking in the River North area can be a challenge. Wheelchair accessibility is good, with an elevator to reach the private room upstairs.
The restaurant has received positive reviews, with customers praising the exceptional mole dishes and the reasonable prices for a downtown Chicago establishment. Highlights include the slow-roasted pork ribs in mole sauce, the "deconstructed chelada" with a shot of mezcal, Tecate, and tomato juice, and the heavenly tres leche cake. Customers also enjoyed the special short rib mole, which had a wonderful complex flavor, and the blue corn tortillas. The quality of the dishes is highly praised, with ingredients sourced with great care and presentations that feast the senses. The staff are engaging and super helpful, creating a fun, playful vibe.