Black Bull, a new tapas spot in the home of former Mexican place, is now open in Wicker Park and it comes from the team behind Hubbard Inn and Barn & Co. This isn't meant to be a raucous, party spot, but more of a place for people to gather in the tradition of typical pintxo bars of Spain.
The rusticity of Black Bull is showcased through metal cage chandeliers, walls lined with old books, repurposed stable wood throughout and Andalusian tile for a touch of Spanish authenticity.
The menu, by exec chef Bob Zrenner (Hubbard Inn) and chef de cuisine Matt Wilde (312 Chicago) features a mix of traditional and modern tapas, like ensalada mixta, jamón serrano y queso manchego en pan tumaca (ham, cheese and tomato bread), pimientos del piquillo rellenos de bacalao (salt cod-stuffed piquillo peppers with tomato sauce), vieiras a la plancha con cítricos y nueces (grilled scallops with orange, walnut and shaved fennel); and croquetas de cocido (ham, bacon, chicken and oxtail croquettes).
The bar will serve some sherry and brandy, but will focus on sangria served in hand-blown green-glass pitchers, a mix of cocktails, wines from Spain and beyond and a good selection of craft beers including, of course, Estrella Damm. Check out the menus below.