January 23, 2018

IT'S ONLY A MATTER OF TIME BEFORE THEY'RE CULINARY STARS

by Matt Kirouac

Chicago is filled with celebrity chefs and acclaimed restaurateurs, but the city’s world-renowned dining scene is built on unsung heroes. Throughout Chicago, chefs, cooks and bakers are creating ext...

September 8, 2017

By Audrey Gorden

Rather than putting a ton of effort into an outing and then just hitting one spot, why not extend the adventure? This week, we’re pairing a Spanish meal at Black Bull with cocktails and entertainment at Bordel.

Main attraction: Black Bull

1721 W. Division...

August 28, 2017

Chef Marcos Campos

Black Bull
1721 W. Division Street
Chicago
(773) 227-8600
www.blackbullchicago.com

Event:
Mercat a la Planxa's 4th Annual Paella Cook-Off
September 7
6:00 p.m. - 9:00 p.m.
638 S. Michigan Avenue


Chicago

For tickets:

www.eventbrite.com/

Paella Valenciana

Se...

January 9, 2017

Written & Produced By James Vincent

Shopping for new fall clothing in August – especially in Chicago where the dog days of summer drag into all of their hazy and humid glory well into September – can be challenging. It seems we’ll be lazing around forever late evenings...

November 19, 2015

Chicago has its fair share of tapas restaurants, from some old standards to some newer and funkier options.  None of them offer a better experience than Black Bull.  Not only does the food stand out as some of the best in Wicker Park, but upstairs above the restaurant...

September 15, 2015

Hi all- Brittany here! I am spotlighting on the blog this week to share a recent culinary experience with you.. So prepare to be hungry, because I am taking you on a culinary adventure to my favorite European country, España!

I had the pleasure of first meeting Black Bu...

August 5, 2015

I mean, who doesn’t love brunch. It’s breakfast combined with lunch, best two meals ever! Add a little rosé to the mix and you’re bound to turn a simple eating affair into a full day activity. Enter the infamous boozy brunch. Oh, how I love thee. But, we already know a...

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