Since 2012, Bonhomme Hospitality’s Black Bull has been exploring the exquisite products and flavors found throughout Spain while embracing the country’s constant culinary evolution and creativity. Rather than limit himself to a single region, Executive Chef Marcos Campos freely wanders the country he knows well, offering guests the opportunity to experience the best ingredients and traditions from all of Spain’s dramatically distinct areas—from the beloved paella and arroz of Valencia to the legendary roasted suckling pig of Segovia. Tapas, traditional and not, are represented as well. And jamon, considered one of Spain’s national treasures, is also featured. Although at Wicker Park’s Black Bull it’s from Cinco Jotas, Spain’s top purveyor of cured ham for more than 130 years. We think it pairs beautifully with a bottle of vintage cava—Spain’s answer to champagne—and we think you will, too. Buen provecho!
Behind the bar, Black Bull’s team has created one of the most comprehensive Spanish-centric beverage programs in Chicago. From an extensive sherry list representing all the various expressions to Spanish-style Gintonics and creative house cocktails infused with Spanish flavors, the beverage selection at Black Bull digs deep. A carefully crafted Spanish and Portuguese wine list represents the personal relationships established over the years with winery owners by Bonhomme team members. And should your thirst lean more towards sangria, Black Bull has that, too, available by the glass and porron in red and white varieties.