Asador Bastian

The story

Crafted with passion, served with love

A Chicago Chophouse with Basque Soul

Asador Bastian occupies the "Flair House," a meticulously restored 1883 townhouse in River North, and the building's bones set the tone for everything that follows. Acclaimed Chef Doug Psaltis drew inspiration from the great asadors of San Sebastián to build a Chicago restaurant where the emphasis falls squarely on premium products served without compromise. That ethos — the most remarkable dining experience comes from the purest ingredients delivered in the most welcoming manner — shapes every decision, from the sourcing of boutique beef to the sherry poured at the bar.

The result has earned serious international recognition. 101 World's Best Steak Restaurants ranks Asador Bastian #1 in North America and #15 globally, and Wine Spectator's Award of Excellence confirms the depth of a wine program that leans heavily into Spanish regions — Rioja, Bierzo, Priorat, Rías Baixas — while making room for Champagne, Burgundy, and even a blended sake from IWA 5.

The Kitchen and What Comes Out of It

The Spanish steakhouse format here centers on Txuleton — the classic Basque bone-in cut — offered in three distinct profiles: True Galiciana (silky, beefy), Dry Aged Holstein (tender, with a popcorn note), and 100% Akaushi (buttery, decadent). All are priced by the pound and cooked over live-fire charcoal. Pastry chef Hsing Chen rounds out the kitchen team alongside Psaltis.

Beyond the steaks, the menu moves confidently through Basque and broader Spanish territory. Pintxos open the meal — Osetra Caviar Churros, Anchovy "Matrimonio," Lobster with Corn and Foie Gras. Conservas bring 5J Ibérico de Bellota and Carpaccio of Bluefin Tuna. From the grill come whole fish — Turbot al Pil-Pil, Sole Amandine, Besugo Orio-Style — alongside a Black Truffle Beef Tartare seasoned with salt-cured foie gras, and a Spider Crab Arroz Cremoso that anchors the specialty section. Wild seafood is flown in from Barcelona's fish markets.

Two Rooms, One Ethos

The Bar Room is open daily from 4pm with walk-in availability — a deliberate choice that keeps the space accessible and lively. The cocktail list is inventive and Iberian in spirit: sherry-laced martinis, a Reverse Perfect Manhattan built on Spanish vermouth, vintage Negronis made with 1970s Campari and Tanqueray. The Dining Room offers a more intimate setting, with reservations available 30 days in advance and a Chef's Table for communal seating.

Throughout the year, Asador Bastian hosts Pintxo Socials, wine dinners — including sold-out evenings with producers like Vega Sicilia — and chef collaborations that reflect the same commitment to Spanish product and hospitality that defines the restaurant day to day.