Bonhomme Hospitality’s Black Bull is an ingredient-driven, modern take on Spanish home cooking that draws upon the native background of its culinary team and founders to transport guests to Spain, a country close to their hearts. Since 2012, this Wicker Park restaurant has been exploring the exquisite products and flavors of Spain while embracing the country’s constant culinary evolution and creativity. Rather than limit himself to a single region, Executive Chef Marcos Campos, a native of Spain’s Valencia, freely wanders across the country, offering guests the opportunity to experience the best ingredients and traditions from all of Spain’s dramatically distinct areas via his seasonally changing tapas, entrees and paellas. Headlined by one of Chicago’s most expansive sherry selections, Black Bull’s beverage program also features a menu dedicated to Spanish-style Gintonics. A carefully crafted Spanish and Portuguese wine list represents the personal relationships established over the years with winery owners by Bonhomme team members.