Eighteen years, a second location, and 2 million stuffed dates after this pioneering West Loop spot opened, the same cook, Jorge Ruiz, continues to assemble each of these delicious tapas-style snacks, which are based on a recipe from owner Paul Kahan’s father-in-law. The fat medjool dates are big enough to accommodate just the right amount of spicy-sweet chorizo. Ruiz wraps each one in bacon and crisps them in the restaurant’s wood oven. Four of them come served atop a warm roasted piquillo pepper-tomato sauce. Order more than you think you’ll need — tapas may be meant for sharing, but you won’t want to. $18; 615 W. Randolph St., West Loop; 141 W. Erie St., River North