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Asador Bastian is a Basque-inspired steakhouse in River North, Chicago. Ranked #1 in North America and #13 in the World by World’s Best Steak Restaurants. Esquire Best New Restaurant 2023. In the historic 1883 Flair House brownstone, Chef Doug Psaltis and pastry chef Hsing Chen serve premium steaks over live-fire charcoal and wild seafood flown in from Barcelona’s fish markets. Boutique beef sourced from small ranches including Spanish Galiciana, dry-aged Simmental, and Japanese Tajima, and more — the only Chicago restaurant offering this selection. Bar Room open daily from 4pm, walk-ins welcome. Dining Room reservations available 30 days in advance. Open daily from 4pm.
Hours
| Friday | 4 PM–12 AM |
| Saturday | 4 PM–12 AM |
| Sunday | 4 PM–12 AM |
| Monday | 4 PM–12 AM |
| Tuesday | 4 PM–12 AM |
| Wednesday | 4 PM–12 AM |
| Thursday | 4 PM–12 AM |
Address and Contact Information
Address: 214 W Erie St, Chicago, IL 60654
Phone: (312) 800-8935
Website: http://asadorbastian.com/
Menu Photos
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Asador Bastian | Basque Steakhouse in River North, Chicago
Basque-inspired steakhouse in River North, Chicago. #1 in North America by World’s Best Steak Restaurants. Live-fire steaks, Barcelona seafood.
Asador Bastian Restaurant – Chicago, IL | OpenTable
Book now at Asador Bastian in Chicago, IL. Explore menu, see photos and read 425 reviews: “There are two Asador Badtians: the restaurant that cooks steaks …
Asador Bastian | Chicago IL – Facebook
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Reviews
JP
I had a wonderful experience dining as Asador Bastian. I’ve been dying to check this place out since it received “World’s Best Steakhouse” honors. But reservations are difficult to snag, so I showed up when they open the doors (4pm) and was seated at the bar promptly. Surprisingly, there were a couple people waiting outside prior to 4, and by 445 the entire bar was packed!
The food was excellent. I went with the tuna carpaccio for an appetizer and the dry aged steak for my main. I washed it all down with their scotch old fashioned and saved no room for dessert.
The price is about what you’d expect – expensive. But the food, ambiance and service were top notch. And speaking of the service, I came away very impressed with the bar staff. Super knowledgeable; the server told me I really need to come back with a larger group so I can try more of their steak options.
I highly recommend this spot
… moreThe food was excellent. I went with the tuna carpaccio for an appetizer and the dry aged steak for my main. I washed it all down with their scotch old fashioned and saved no room for dessert.
The price is about what you’d expect – expensive. But the food, ambiance and service were top notch. And speaking of the service, I came away very impressed with the bar staff. Super knowledgeable; the server told me I really need to come back with a larger group so I can try more of their steak options.
I highly recommend this spot
Illiana Falkenstern
WOW. I loved this!! I honestly have nothing to improve upon in this experience. The staff was so thoughtful (shout out to Nikita for his insight on the wine menu and obvious passion for this job). The food was phenomenal. 2 of my companions ordered from the restaurant week menu, while I tried the sardines and the steak tartare. I was celebrating my birthday, and the extra care that was taken to recognize me was so appreciated. I would love to come back in the future when it is not restaurant week to enjoy a nice steak, some sides, and a bottle of wine. I can understand now why this is repeatedly mentioned as being in the top 100 of the worlds’ best steakhouses.
… moreMike M
Went for restaurant week and was disappointed with that menu. The fish was really good, but the previous appetizers were a bit of a let down. We decided to order a steak on top of everything, and the steak was fantastic. In hindsight, if we were to go again we would get mostly steaks and seafood dishes. Specifically the octopus as another table had that and it looked very good.
… moreSean Cao
Since everyone had been raving about Asador Bastian, with some saying it’s one of the best steahouses in America, I knew I had to experience this place being a massive steak enjoyer. Sadly, the excitement was shortlived and the experience was nothing short of deplorable. My friend and I had gotten seated a bit early, but while we were waiting on the rest of the party, our server did not greet us a single time. Worse yet, the exchanges we had were quite awkward, and it seemed as if he was trying to give off a school presentation. He read the “special” menu items off of his list, but didn’t sound confident in any of his suggestions. For such an esteemed restaurant, I would expect better trained staff.
Razor Clams – We started off with one of the special items, which were the razor clams. Quite hard to find and I was surprised they were serving them. The plating was a bit saddening, and I thought they could have been more creative than dumping a pile of razor clams on a plate. The taste was also quite intriguing. It had a spicy tang to it, mixed with chives and some kind of acidic sauce. I was a bit disappointed by the lack of freshness of the razor clams, but they were quite tender
Cigalas a la plancha – Had heard great things about the langoustine reading some reviews, but I was appalled by every aspect of the dish. To start, our langoustine was missing a claw. Plating should be a key aspect in dining, especially at this price point. Regardless of if it’s edible, why would you serve a langoustine without a claw. There wasn’t anything spectacular about the langoustine, and honestly I felt bad that it had been killed for this mediocrity of a dish
Spider Crab Arroz Cremoso – This was a crab risotto, that had a nice rich flavor. It was slightly too salty, but for the general public, I think it was done quite nicely. The crab texture was nicely mixed in with the buttery risotto
True Galiciana – The moment we had all been waiting for, the steak. Galiciana refers to high-quality, aged beef from the Rubia Gallega cattle breed in Spain’s Galicia region. Our waiter had stated that it is a nice, lean cut of beef, coming from older cattle that are around 7-years old. Knowing this, we decided to share about 1.5 lbs, which includes the bone. The plating once again was confusing to me. The plate did not fit the sizing of the beef, and there were just 4 peppers stacked on top of the steak. Aside from the presentation, the taste and texture of the steak was truly disappointing. This sirloin was one of the chewiest steaks I’ve had at a restaurant, with little to no sign of a flavorful experience. The umami of the steak was simply just lacking, and everything about it seemed average.
Bone Marrow Potato Puree – One of the few dishes that surprised me pleansantly. The potato puree was a blend of mashed potatoes and bone marrow, which mixed together, created a delicate and yet hearty profile. The texture on the puree was top notch, and the small hints of bone marrow was delicious
Txuleton Burger – The meat on the burger honestly tasted better than the steak. I thought the Garlic & Piquillo Pepper Aioli was a good addition to the burger. My gripe with the burger is that it was lacking an acidic hint to balance out the richness of the burger. The top bun of the burger was too large, whilst the base was too thin and became quite soggy
Golden Chocolate Hazelnut Cake – Already disappointed, I had low expectations for the hazelnut cake. To my surprise, it was my favorite dish of the night. The chocolate hazelnut gave off the feeling of eating a fererro rocher, but with a richer and creamier texture. It also was not sweet at all, which was the best part of it all. Definitely worth a try
Burnt Basque Cheesecake – Also not bad, but tasted like a typical cheesecake with strong hints of smokiness. Didn’t stand out to me but also not a bad dish
Overall, this was a truly disappointing and uncomfortable experience. Not worth the time or money, and will not leave you satiated either.
… moreRazor Clams – We started off with one of the special items, which were the razor clams. Quite hard to find and I was surprised they were serving them. The plating was a bit saddening, and I thought they could have been more creative than dumping a pile of razor clams on a plate. The taste was also quite intriguing. It had a spicy tang to it, mixed with chives and some kind of acidic sauce. I was a bit disappointed by the lack of freshness of the razor clams, but they were quite tender
Cigalas a la plancha – Had heard great things about the langoustine reading some reviews, but I was appalled by every aspect of the dish. To start, our langoustine was missing a claw. Plating should be a key aspect in dining, especially at this price point. Regardless of if it’s edible, why would you serve a langoustine without a claw. There wasn’t anything spectacular about the langoustine, and honestly I felt bad that it had been killed for this mediocrity of a dish
Spider Crab Arroz Cremoso – This was a crab risotto, that had a nice rich flavor. It was slightly too salty, but for the general public, I think it was done quite nicely. The crab texture was nicely mixed in with the buttery risotto
True Galiciana – The moment we had all been waiting for, the steak. Galiciana refers to high-quality, aged beef from the Rubia Gallega cattle breed in Spain’s Galicia region. Our waiter had stated that it is a nice, lean cut of beef, coming from older cattle that are around 7-years old. Knowing this, we decided to share about 1.5 lbs, which includes the bone. The plating once again was confusing to me. The plate did not fit the sizing of the beef, and there were just 4 peppers stacked on top of the steak. Aside from the presentation, the taste and texture of the steak was truly disappointing. This sirloin was one of the chewiest steaks I’ve had at a restaurant, with little to no sign of a flavorful experience. The umami of the steak was simply just lacking, and everything about it seemed average.
Bone Marrow Potato Puree – One of the few dishes that surprised me pleansantly. The potato puree was a blend of mashed potatoes and bone marrow, which mixed together, created a delicate and yet hearty profile. The texture on the puree was top notch, and the small hints of bone marrow was delicious
Txuleton Burger – The meat on the burger honestly tasted better than the steak. I thought the Garlic & Piquillo Pepper Aioli was a good addition to the burger. My gripe with the burger is that it was lacking an acidic hint to balance out the richness of the burger. The top bun of the burger was too large, whilst the base was too thin and became quite soggy
Golden Chocolate Hazelnut Cake – Already disappointed, I had low expectations for the hazelnut cake. To my surprise, it was my favorite dish of the night. The chocolate hazelnut gave off the feeling of eating a fererro rocher, but with a richer and creamier texture. It also was not sweet at all, which was the best part of it all. Definitely worth a try
Burnt Basque Cheesecake – Also not bad, but tasted like a typical cheesecake with strong hints of smokiness. Didn’t stand out to me but also not a bad dish
Overall, this was a truly disappointing and uncomfortable experience. Not worth the time or money, and will not leave you satiated either.
Hashmanscoop
Their Galician Steak was excellent. I can imagine the wagyu Japanese options would be phenomenal as well but I came for their Spanish breed and it did not disappoint. The tartare tasted great, but was served a bit too cold for my liking. A bit closer to room temp and it would have been phenomenal.
Funny enough the their grilled country bread was a standout. Wine selection by the glass was good but limited. Wine was also served a bit too cold for my liking.
Ate at the bar, bartender was great. Service was good overall.
… moreFunny enough the their grilled country bread was a standout. Wine selection by the glass was good but limited. Wine was also served a bit too cold for my liking.
Ate at the bar, bartender was great. Service was good overall.
Osnat Netzer
All around fun experience of wonderful service, superb food, great atmosphere. We had the corn-lobster-fois gras pintxos. Tiny and good. Beef tallow potatoes were amazing, and the highlight is the protein – sweet brown butter cigalas (langoustines) and of course, the steak. Perfect cook, perfect seasoning. The hazelnut chocolate cake was intense and amazing, but alas, next to it, the burnt basque cheesecake paled a little.
… moreMohammad Abedin (Rafat)
I have loved steaks for as long as I can remember. I found out I was traveling to Chicago and I booked Asador Bastian (#13th best steakhouse in the world) and Bavette’s in one trip.
Overall this was a solid dinner experience but at a very high price point compared to competitors. I work in finance so I always gauge the value for anything. The food is great (9/10), the service is amazing (10/10) but the value for that food is where I would say needs reconsideration (7/10).
The ambience is subtle and classy. The drinks are very smooth. All the dishes I have tried were great but I have had similar quality food at similarly up-scale restaurants across world but at lower price tags.
This is a restaurant you take people to impress. They bring the meat and seafood selections to you and explain their origins and flavor profile. It was definitely nice to see all the options and select one. I opted for their house special dry aged NY strip with fine marbling (off menu). Please know that the steak sizing is geared primarily towards 2+ people groups but they do keep smaller portions but options are limited. I also took a drink which was very smooth and quite strong (kudos to the bartender) and a side of the mashed potatoes with bone marrow (definitely recommend).
Having been fortunate to try some of the best steakhouses in America, I would rank this in my top 5, which is definitely saying that food was excellent. Others in the US top 5 (in no specific order) would include Gallaghers, Bavette’s, Bourbon, and Pappas Bros.
Overall, I will say it’s worth a visit at least once, especially if it’s a special event such as an anniversary or a big achievement. I do think the value would be far better if it were a 2+ person experience as most of their steak selections are geared towards that.
… moreOverall this was a solid dinner experience but at a very high price point compared to competitors. I work in finance so I always gauge the value for anything. The food is great (9/10), the service is amazing (10/10) but the value for that food is where I would say needs reconsideration (7/10).
The ambience is subtle and classy. The drinks are very smooth. All the dishes I have tried were great but I have had similar quality food at similarly up-scale restaurants across world but at lower price tags.
This is a restaurant you take people to impress. They bring the meat and seafood selections to you and explain their origins and flavor profile. It was definitely nice to see all the options and select one. I opted for their house special dry aged NY strip with fine marbling (off menu). Please know that the steak sizing is geared primarily towards 2+ people groups but they do keep smaller portions but options are limited. I also took a drink which was very smooth and quite strong (kudos to the bartender) and a side of the mashed potatoes with bone marrow (definitely recommend).
Having been fortunate to try some of the best steakhouses in America, I would rank this in my top 5, which is definitely saying that food was excellent. Others in the US top 5 (in no specific order) would include Gallaghers, Bavette’s, Bourbon, and Pappas Bros.
Overall, I will say it’s worth a visit at least once, especially if it’s a special event such as an anniversary or a big achievement. I do think the value would be far better if it were a 2+ person experience as most of their steak selections are geared towards that.
Kavya Suvarna
We came here for my husband’s birthday, expecting a great meal since they market themselves as having the best steak, but it was far from it. The food was well below average and definitely overpriced. The steak was underwhelming, and it took over an hour and a half just to get our appetizer.
The lobster & foie gras was so average that it felt like they simply placed a piece of lobster over a cracker and drenched it in white vinegar. The spider crab was decent but a bit too salty and offered an extremely small portion. And the steak. I ordered the top-tier Akaushi Beef — was the most disappointing of them all: chewy and lacking flavor.
Overall, it felt more like an influencer trap than a genuine dining experience. Really disappointing, especially for a special occasion. I would not recommend coming here.
… moreThe lobster & foie gras was so average that it felt like they simply placed a piece of lobster over a cracker and drenched it in white vinegar. The spider crab was decent but a bit too salty and offered an extremely small portion. And the steak. I ordered the top-tier Akaushi Beef — was the most disappointing of them all: chewy and lacking flavor.
Overall, it felt more like an influencer trap than a genuine dining experience. Really disappointing, especially for a special occasion. I would not recommend coming here.
Christopher Highsmith
I loved this meal. The initial presentation of different fish and meat options was great. The staging of the meal based on what we chose was very fluid. I like that they stay true to ingredients being of Spanish origin.
I don’t like steak tartare generally, but it was fantastic here!
Sardines also aren’t usually my thing. Enjoyed those as well.
You can get a good steak anywhere. The variety of options here makes it worth trying.
… moreI don’t like steak tartare generally, but it was fantastic here!
Sardines also aren’t usually my thing. Enjoyed those as well.
You can get a good steak anywhere. The variety of options here makes it worth trying.
Son Hong
Excellent Galiciana steak and throughly enjoyed the bone marrow potato puree. The warm winter salad was very heavy handed on the vinegar and overdressed. Service cadence was off despite having multiple (nearly 6 different people) in front of us at the bar. They forgot the Nico’s Piquilos we ordered too. The menu is a bit awkward to in representing The San Miguel. It should clarify that it’s a smaller portion of any of the steaks on the left. They were also out of that option.
Best steakhouse in North America is questionable.
… moreBest steakhouse in North America is questionable.