Inspired by the renowned grill houses of San Sebastian, Spain, Asador Bastian make a sultry debut in River North.
The Txuleton steak is the meaty centerpiece of the menu.
It takes chutzpah to open a steakhouse in Chicago, but if anyone can pull it off it’s Doug Psaltis. The noted chef gave the city’s carnivore scene a jolt of glamour with contemporary fave RPM Steak; more recently he opened hit Greek spot Andros Taverna in Logan Square with wife and award-winning pastry chef Hsing Chen.
Banquettes of sumptuous Horween Leather beckon in the romantic dining room.
Their latest Eat Well Hospitality collab might be their most ambitious yet: Asador Bastian (214 W. Erie St.), a Basque-inspired restaurant that aims to pay homage to both Chicago’s fabled steak scene and Spain’s renowned asadors (grill houses).
Royal red prawn
The setting certainly sets Asador Bastian apart: River North’s historic 1883 “Flair House,” an intimate townhouse tucked along Erie Street in the heart of the gallery district. With a capacity of just 90 (35 in the first-floor Bar Room, 55 in the second-floor Dining Room with a 10-seat chef’s table), this might just be the coziest steakhouse in the city. Moody decor by designer David M. Sullivan adds to the vibe—think dark oak booths with olive green leather banquettes by local Horween Leather, plus red oak millwork, a coffered ceiling, leathered Brazilian black granite and 1930s Murano glass chandeliers.
Pastry chef Hsing Chen’s baba au rhum
The true attraction, though, is the food, and Psaltis has tapped veteran toque and longtime collaborator Christian Eckmann to head the kitchen, a natural fit given the chef’s experience at world-famous San Sebastian restaurant Arzak. Among the menu’s highlights: Txuleton, a thick-cut, bonein Spanish steak grilled over charcoal; tempting seafood options like sole amandine, octopus a la plancha and wild turbot in pil pil (chili garlic oil); and desserts from Chen like burnt Basque cheesecake and a golden chocolate hazelnut cake finished with gold leaf (“I think it’s the best version of a chocolate cake that I’ve created,” enthuses Chen). Add in cocktails by Chicago mixology legend Paul McGee, and it’s no surprise that Asador Bastian has instantly become one of the hottest spots in town—and given foodies across the city an intriguing new way to look at Chicago’s most beloved cuisine.
Golden chocolate hazelnut cake is finished with gold leaf.
Photography by: PHOTOS BY HSING CHEN
