You can undeniably never go wrong with jamon Iberico, and proprietor Daniel Alonso’s Spanish number Black Bull is one of the city’s top haunts for the pricey cured ham. Thanks to Spain’s affinity for tapas, Black Bull is an excellent option for a small plate night. To go with that jamon you’ll probably want some pan con tomate, perhaps alongside several conservas, like squid or sardines preserved in oil or mussels in Escabeche. For slightly more substantial small plates, there’s the Iberico croquettes and tataki de atun, plus a less traditional tortilla Espanola dressed with uni aïoli.
Neighborhood: Wicker Park MAP
By Kat Odell