About Us

Our Story

Asador Bastian is a Chicago chophouse with Basque influences from acclaimed Chef Doug Psaltis. Located in the iconic "Flair House" originally built in 1883, this historic townhouse has been revived and brought back to life with culinary inspiration from the great asadors of San Sebastian, Spain to serve the world's best boutique beef without compromise. The most remarkable dining experience comes from the purest ingredients delivered in the supremely thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the experience at Asador Bastian, whether you're joining us for small bites and libations in our Bar Room or for a more intimate experience in our Dining Room.

At the heart of this Basque-inspired steakhouse is the fire. Every steak is cut in the txuleton style - thick and bone-in - and grilled over white oak charcoal, the way it's done in the hills of San Sebastian. What sets the beef apart is the choice: a rotating roster of boutique breeds from the world's finest small producers - Galician rubia gallega, Wagyu from Japan and Australia, dry-aged Holstein, French Simmental, and more - raised naturally and aged far beyond the industry standard, many to 35 months and older, then matured in-house. Choosing your steak is part of the experience: our team guides you through the breeds and their flavor profiles, the way a sommelier would a wine list.

Beyond the grill, the kitchen draws from the whole of the Basque and Spanish table. Seafood is flown in from the fish markets of Barcelona, and the menu moves from pintxos and caviar churros to spider crab arroz cremoso - all paired with an award-winning, all-Spanish wine list. Save room for pastry chef Hsing Chen's Burnt Basque cheesecake to finish.