Asador Bastian
Basque restaurant · River North
214 W Erie St, Chicago, IL 60654
Highlights
Basque-inspired steakhouse featuring imported beef and seafood
Basque-inspired steakhouse featuring imported beef and seafood
"This Spanish spot is in a 19th-century River North townhouse, with an intimate dining room on the second floor. Asador Bastian's menu doesn’t have the standard cuts of beef, here there are six varieties served per pound, and a server who must have a PhD in Boeuf-ology will walk you through everything—like how long the Galincia was aged on the hoof, why, and its hopes and dreams before ending up on your plate. This place is elegantly low-key (but not at all stuffy) and expensive—expect to spend at least $70 on the beef alone." - team infatuation
"A high-end grill where a steak can feel surreal in its quality, making it a memorable centerpiece of a meal." - Sam Nelson
"A restaurant represented by sommelier Christian Shaum, who likewise served caviar 'bumps' paired with Parmesan and chocolate at the large industry gathering." - Sam Nelson
"This Spanish spot is in a 19th-century River North townhouse, with an intimate dining room on the second floor. Asador Bastian's menu doesn’t have the standard cuts of beef, here there are six varieties served per pound, and a server who must have a PhD in Boeuf-ology will walk you through everything—like how long the Galincia was aged on the hoof, why, and its hopes and dreams before ending up on your plate. This place is elegantly low-key (but not at all stuffy) and very expensive—expect to spend at least $70 on the beef alone. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - adrian kane, john ringor, nick allen
"A Spanish steakhouse in Chicago run by the Eat Well Hospitality group that leans toward low lighting but actively tunes levels to avoid inconvenience: staff and leadership make iterative adjustments during opening nights to find the right balance, and cofounder Hsing Chen emphasizes that while guests may need to use phone lights to read menus, they should angle them down and turn them off to avoid shining others in the eye." - ByMaggie Hennessy
