It’s no secret that Asador Bastian holds a top spot among our favorite restaurants in Chicago—but this most recent visit reminded me exactly why.
From the moment you step inside, the experience feels intentional. Thoughtful. Elevated.
The kind of hospitality that doesn’t just meet expectations—it quietly redefines them.
Recently named one of the World’s Best Steak Restaurants, it’s easy to understand the acclaim… and even easier to suspect that something bigger is on the horizon.
The Entrance
At Asador Bastian, the evening doesn’t begin at your table—it begins in the meat locker.
Our party of ten was welcomed with chilled champagne and an insider’s look at the evening’s offerings.
Surrounded by meticulously aged cuts of beef from around the world, we were guided through both the menu and off-menu selections. It’s immersive, a little theatrical, and completely unforgettable.
From there, we were escorted upstairs to what is arguably the most coveted seat in the house—the chef’s table.
Positioned just steps from the kitchen, this vantage point offers a direct view of the Basque-inspired oven, where each cut of steak is handled with remarkable precision. Watching the chefs work feels less like dinner and more like a live performance.
The Experience
Returning guests are treated like old friends here—and that level of personalization makes all the difference.
The sommelier greeted us with selections tailored to our previous visit, setting the tone with a crisp Vouvray paired with an impressive lineup of small bites:
churro and caviar, anchovy toasts, sardines with salsa verde, and a rich, indulgent combination of lobster, corn, and foie gras.
For the main course, we leaned into a 2009 Spanish Priorat—bold, structured, and perfectly suited to what followed.
And the steak?
Decadent doesn’t quite cover it.
We sampled three different cuts, each with its own depth of flavor and texture. If there’s one rule here, it’s this: when your host suggests an off-menu selection, don’t hesitate—just say yes.
Equally unforgettable was the Turbot al Pil Pil—delicate, smoky, and impossibly tender. And if spider crab appears anywhere on the menu, order it. Its complexity and sweetness are unlike anything typically found stateside.
Even the sides command attention. Tallow-fried potatoes and a bone marrow potato purée—prepared tableside—turned what could be simple accompaniments into standout moments.
Standout Moments
One of the evening’s most memorable dishes? Morel mushrooms flown in from New Zealand, served in a vibrant, herbaceous sauce. Especially striking given that Midwest morel season hadn’t yet begun—it felt like a rare, fleeting indulgence.
And then there’s the oven.
Rumor has it only two chefs are trusted to work it—and after watching them in action, it’s easy to understand why.
Pro Tip
The bar opens at 4 PM with limited walk-up seating—and it fills quickly. Arrive early if you want in.
And if you do snag a seat? Order the burger. It’s quietly earned a reputation as one of the best in the city.
Final Thoughts
Reservations at Asador Bastian are already difficult to secure—and they’re not getting any easier. Bookings are accepted 30 days out.
If you’re considering a visit, especially the chef’s table, don’t wait. Bring a group, come hungry, and plan to share—it’s the only way to fully experience the breadth of what’s offered here.
And whatever you do…
don’t skip dessert.
The Basque cheesecake remains a standout, and the chocolate dessert is nothing short of unforgettable.