Asador Bastian

Situated at 214 West Erie Street in Chicago’s vibrant River North, Asador Bastian is an exquisite steakhouse that blends Basque culinary traditions with modern sophistication. Opened in 2023 by acclaimed Chef Doug Psaltis and pastry chef Hsing Chen, this intimate venue, housed in the historic 1883 Flair House, captivates VIPs, food enthusiasts, and locals with its premium boutique beef and curated wine program. Operating Tuesday through Thursday and Sunday from 4:30 p.m. to 10:00 p.m., and Friday through Saturday from 4:30 p.m. to 10:30 p.m., Asador Bastian is a standout destination in Chicago’s dining scene in 2025.

The atmosphere at Asador Bastian is a captivating fusion of historic charm and refined elegance. The restored townhouse features polished wood, exposed brick, and olive-green leather banquettes, creating a cozy yet luxurious ambiance. With a capacity of just 90, including a 10-seat chef’s table and a lively bar room, the setting is perfect for romantic dinners, upscale gatherings, or exclusive private events. Subtle lighting and Spanish-inspired decor enhance the intimate vibe, while impeccable service ensures every guest feels like a VIP. Some reviews note premium pricing, but the unique experience justifies the cost.

Reservations are highly coveted, often requiring bookings 30 days in advance via OpenTable or by calling (312) 800-8935, especially for peak weekend slots or the chef’s table. The restaurant’s exclusivity, ranked as North America’s second-best steakhouse in 2025 by World’s Best Steaks, fuels demand. Concierge services like www.myrsvp.com are essential for securing sought-after tables, ensuring a seamless dining experience tailored to discerning tastes.

Asador Bastian’s menu, inspired by San Sebastián’s asadors, emphasizes fire-grilled meats and Spanish influences. Starters include Caviar Churros ($28), a playful luxury, and Jamón Ibérico ($24). Mains feature the signature Txuletón Ribeye ($84 per pound), a bone-in cut from aged dairy cows, flown in daily from Spain or New Zealand, alongside Dry-Aged Holstein ($134 per pound) and Akaushi Beef ($84 per pound). Sides like Tallow Potatoes ($14), described as “almost Lincoln logs,” and Grilled Asparagus ($12) complement the meal. Desserts, crafted by Hsing Chen, include Burnt Basque Cheesecake ($14) and Baba au Rhum ($12), paired with cocktails like the Spanish Old Fashioned($16). The Spanish-focused wine list, curated by sommeliers, enhances the experience, though some note high costs.

With its Basque-inspired cuisine, historic elegance, and prime River North location, Asador Bastian is a top-tier Chicago destination. Leveraging a concierge like MyRSVP ensures access to this exclusive steakhouse, delivering an unforgettable dining experience steeped in bold flavors and refined craftsmanship.