Chef Rick Bayless

    Chef Rick Bayless
Rick Bayless

While many people know Rick Bayless from winning the title of Bravo’s Top Chef Master in 2009, others may recognize him from either one of his eight award winning cook books or his highly Public Television Series, Mexico – One Plate at a Time. Rick has also received other glowing distinctions including winning James Beard awards for: Midwest Chef of the Year, National Chef of the Year, and best American Chef of the Year.

As a pioneer in supporting sustainable practices, Rick received the Humanitarian of the Year award in 2007 by the International Association of Culinary Professionals for his work with local farmers. Rick and his team began the Frontera Farmer Foundation to attract support for small Midwestern farms. Each year, grants are given to local farmers for improvements to their family farms.

In 1987, Rick opened the casual Frontera Grill. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. Soon thereafter, Rick opened the elegant Topolobambo in 1989. Topolobampo is one of Americas’ only fine dining Mexican restaurants and the only one to receive a Michelin star. Rick recently opened his third restaurant XOCO – a casual service restaurant that features house-ground chocolate and wood grilled tortas.

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310.458.1600

Click for Happy Hour

Who said happy hour has to end? Red O Taste of Mexico has decided to celebrate the weekend with extended hours of happiness every Friday and Sunday evening from 9:00 pm to close, offering$20 all-you-can-drink margaritas, sangria, cava, select beer and house wine with purchase of any appetizer. Appetizer selections, curated by Corporate Chef Marc Johnson and executed by Executive Chef Seth Vider, include fresh corn and goat cheese tamales, Mary’s duck taquitos, ahi tuna tartare, yellowtail Aguachile and more. You’ll find a full menu of appetizers and beverages, here.

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