615 W. Randolph St.
Many a Chicagoan first discovered culinary bliss inside one of the ceramic crocks that contain this mainstay on the neo-Mediterranean spot’s menu since the place opened in 2003. This is our city’s touchstone small plate: four medjool dates, stuffed to bursting with smoky chorizo and just barely held together by a bacon belt, swimming in piquillo pepper sauce and blasted in an open-flame hearth until bubbly. There’s a reason, a decade and a half on, that every table in the joint seems to have an order of these on it.
3 days ago