A Tale of Spain: Cinco Jotas x Asador Bastian x Bartolo

Tuesday, June 30th

Asador Bastian welcomes acclaimed West Village restaurant Bartolo to River North for a one-night-only collaborative dinner, featuring Cinco Jotas — Spain's legendary producer of 100% Ibérico de Bellota jamón.

Chef Doug Psaltis reunites two friends shaped by Basque cuisine: Asador Bastian's Chef Christian Eckmann and Bartolo's Chef Ryan Bartlow, who earned his nickname cooking in San Sebastián, where the two first crossed paths over fifteen years ago. What began as a shared kitchen in the Basque Country returns full circle in Chicago — two chefs cooking over open fire around the unmistakable richness of Cinco Jotas, widely regarded as the finest jamón Ibérico in the world.

Among the highlights: Vaca Vieja from Robbins Island, the Hammond family's grass-fed herd raised off the coast of Tasmania. Deeply marbled and profoundly savory, it echoes the vaca vieja tradition that first shaped both chefs in San Sebastián.

Expect hand-carved 5J jamón Ibérico and a multi-course tasting menu moving from refined pintxos to fire-driven courses, with an optional pairing from Asador Bastian's Spanish wine cellar. A true tale of Spain, told through the hands of chefs who lived it.

$275 per guest

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THE MENU
Asador Bastian x Bartolo, presented by Cinco Jotas

Tataki de Pluma Ibérico
Tartare de Txistorra
Lobster, Corn & Foie Gras
5J Morcilla, Txipirones y Guisantes

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Revuelto — 5J Ibérico Jamón Crumbles, Happy Eggs & Porcinis

Menestra — 5J Jamón, Spring Vegetables · Octopus & Scallops

Escalope — Jamón Pluma & Piperade

Vaca Vieja Txuletón — Patatas Ibérico · Traditional Spanish Salad

Torrejas — 5J Jamón Ice Cream & Whiskey Caramel