Dining at Red O is an experience like no other – offering classic Mexican dishes as well as prime steak and seafood, showcased through flavorful and inspired preparations of local and sustainable ingredients. The Red O culinary team thrives on the creation of flavorful dishes with a focus on quality while keeping true to the flavors of Mexico. The restaurant’s team of friendly employees create a welcoming atmosphere that parallels the luxury resort-style interior of each Red O restaurant. Red O also features an impressive bar and lounge, where you’ll find their specialty cocktails, an extensive tequila list, award winning wine list, and live entertainment.
CULINARY DIRECTOR – 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.