Recent social media posts
06/02/2026
An evening worth savoring. Join us at Asador Bastian on June 24th for an exclusive Vega Sicilia wine dinner — where Spain's most legendary estate meets the fire of the grill. Limited seats available. Link in bio for tickets.
05/22/2026
Meet Judy Phan, our Service Manager at Asador Bastian. Judy brings a genuine love for guest-driven hospitality and a deep curiosity for the culture behind the food — which is exactly what drew her to us. After traveling to San Sebastián, she understands firsthand what makes Basque hospitality so special: the unhurried pace, the intention behind every dish, the feeling of being truly taken care of. She's here to bring that same spirit to every table.
We're so glad she's part of the family. 🖤
05/08/2026
A rare daytime affair at Asador Bastian.
Join us Sunday, May 24 for our monthly Pintxo Social — an afternoon of Basque-style bites, free-flowing conversation, and the kind of sunlit atmosphere you almost never get to experience inside our doors.
Pintxos at the bar. Glasses raised. Prix Fixe lunch.
Asador Bastian, in the daylight — just once a month.
Reservations via the link in bio.
04/18/2026
Step inside Asador Bastian's butcher room — our cathedral of beef, glowing by candlelight. This is where the magic begins: dry-aged cuts sourced from the world's most revered producers, each one hand-selected for its marbling, character, and story. From rich, grass-fed Vaca Vieja to buttery Japanese wagyu and everything in between, our butcher room is a living showcase of the extraordinary variety we bring to the fire. Come discover the craft, the quality, and the quiet drama of our collection — one flickering flame and one remarkable cut at a time.
04/15/2026
Celebrate the women who make life beautiful this Mother's Day at Asador Bastian. Join us Sunday, May 10th from 11AM–7PM for a seasonal menu and curated wine pairings from our sommelier team — because some moments deserve to be savored.
Reserve your table → visit our website for more details https://bit.ly/4sKD8Fs
04/10/2026
Next Tuesday, April 14 - Asador Bastian welcomes Caroline Fiot, Cellar Master of Maison Ruinart, for an intimate evening celebrating the world’s first Champagne house. Join her at The Chef's Table and indulge in a curated selection of Ruinart’s finest cuvées paired with a five-course Basque-inspired menu from our kitchen.
Golden bubbles, Basque fire, and an unforgettable night ✨ A rare opportunity to enjoy the elegance, history, and brilliance of Chardonnay in its purest form—through the lens of Ruinart.
$560 per person
Limited seats available. Tickets available on our website https://bit.ly/4sKD8Fs and at the link in bio.
03/27/2026
White asparagus season—fleeting, delicate, and worth the wait. A true spring luxury, simply prepared to let its elegance speak.
03/26/2026
Join us for a luxurious Pintxo Social featuring Big Pearl Caviar, a New York Caviar Company sourcing from the world’s most exciting emerging farms, paired with Basque-style bites and a champagne toast.
Then settle in for a seated lunch with a preview of our spring dishes.
03/24/2026
Join us this Easter for a special Brunch & Dinner at Asador Bastian — festive menu, spring flavors, and the kind of hospitality that turns a holiday meal into a memory.
Reservations are limited. Visit our website to secure your table. https://bit.ly/4o181Do
03/18/2026
Join us this Easter for a special Brunch & Dinner at Asador Bastian — enjoy house-made pastries, seasonal dishes, bold flavors, and the kind of hospitality that turns a holiday meal into a memory.
Tables are limited. Visit our website https://bit.ly/4sKD8Fs for details and reservations.
03/14/2026
Cut to order, this weekend at Asador Bastian.
Olive-fed Wagyu from Kagawa Prefecture (Sanuki), where over 90% of Japan’s olives are grown. The cattle are fed caramelized pressed olives—repurposed after olive oil production—blended with grain, creating remarkable depth, tenderness, and flavor.
Sourced from Kawai Family Butchers, a fourth-generation family business dedicated to preserving this extraordinary tradition.
Precision, heritage, and respect for the craft in every cut. Limited availability.
03/12/2026
Who needs the gym when you butcher whole beef every day? 💪🥩
At Asador Bastian, our chefs get their workout the old-school way—breaking down beautiful cuts by hand, every single day. Strength, skill, and a whole lot of passion go into every steak we serve.
03/07/2026
At Asador Bastian, art and dining intersect to create a space that feels both inspiring and welcoming. Our thoughtfully curated collection reflects the same care and craftsmanship found in the kitchen—where every detail, from the plate to the walls, contributes to the story.
This work by Chicago-based artist Lindsay Adams, Untitled (Future Rebellion) (2025), reads like pages from a journal—moving between delicate lines and expressive, layered strokes. Created with ink, graphite, charcoal, pen, oil paint, and oil pastel on Yupo paper, the piece captures a sense of movement, reflection, and experimentation.
03/05/2026
This week at Asador Bastian: Akaushi Reserve, hand selected by Jordan Beeman.
The Akaushi breed has a mild buttery flavor, sweet, extremely tender with great texture. Chosen for exceptional muscle structure and overall quality — a grade even above his highest standard, based purely on how the cattle present at harvest.
Aged in house for a month, this is an extraordinary expression of beef, available in very limited quantity.
02/28/2026
This weekend at Asador Bastian, a taste of the Spanish coast.
Fresh sepia from Spain, prepared simply and served with salsa de tinta — a traditional sauce made from squid ink, offering the intense briny flavors found along the shores.
Honest product. Respect for the sea.
02/26/2026
When the tide recedes along the rugged cliffs of Galicia, treasures remain.
Fresh percebes from Spain have arrived at Asador Bastian — harvested by hand from crashing Atlantic waters and flown in for a limited time. Briny, primal, and unforgettable.
Available in extremely limited quantity. Once they’re gone, they’re gone.
02/25/2026
Meet the Chef: Kostas Papathanasiou
With experience in three-Michelin-starred kitchens including The Fat Duck in London and Frantzén in Stockholm, Chef Kostas Papathanasiou brings global precision and refined technique to Asador Bastian. Most recently, as Culinary Director of Michelin-starred Lita in London, he led the restaurant to receive its Michelin star in 2026.
On March 10, he joins Doug Psaltis for an intimate Four Hands Dinner — a one-night-only collaboration rooted in craft, fire, and international perspective.
Limited availability. Book your table exclusively on DoorDash Reservations. Link in bio.
02/22/2026
Two more days until our "Meat Thr Makers" Lunar New Year feast with Northern Peacock Cattle Co. & Jurgielewicz Family Farm.
Beef tongue & cheek, slow-cooked to richness. Jumbo oysters, blistered over charcoal.
One night. One fire. One unforgettable feast. Tuesday, Feb. 24. Link in bio or visit our website to reserve your table.
02/20/2026
One Night Only — March 10
Asador Bastian presents an intimate Four Hands Dinner featuring Doug Psaltis alongside internationally acclaimed Chef Kostas Papathanasiou.
Chef Kostas brings experience from three-Michelin-starred kitchens including The Fat Duck in London and Frantzén in Stockholm, and most recently led Michelin-starred Lita in London to retain its star as Culinary Director in 2026.
$325/person. Limited seats available. Reservations now open.
Details and reservations on our website and at the link in bio.
Presenting Sponsor - DoorDash Reservations
02/16/2026
Join us on 2/24 to celebrate the
Year of the Horse with a special “Meat The Makers” showcase featuring exceptional duck from the Jurgielewicz family - widely respected for raising some of the finest birds in the country - paired with Vaca Vieja sourced exclusively for Asador Bastian from their sister farm, Northern Peacock Cattle Company.
Savor traditional Chinese style favorites including crispy black truffle and oxtail potstickers, charcoal-grilled jumbo oysters, and fragrant turnip cake. A one-night-only evening honoring our farmers and the beautiful intersection of global cuisines. Reserve your table at the link in bio or visit our website for more details. Limited availability.
02/14/2026
In a space designed for moments like this. Celebrating Valentine's Day where intentional details extend beyond the plate to every corner of the room.
02/09/2026
Strength. Energy. Prosperity.
Join us Tuesday, February 24th to celebrate the Year of the Horse with a celebration honoring tradition through craft. Heritage duck from Jurgielewicz Farm, roasted over fire in the asador tradition. Rare vaca vieja from Northern Peacock Cattle Co.—strength meeting fire. Link to reserve https://bit.ly/3MvQi9W
02/08/2026
To our guests this afternoon - thank you for bringing such warmth and wonderful energy to our Pintxo Social. We loved having you. Join us next month in Sunday, March 8th. Tickets are live now. Link in bio or visit our website to reserve.
02/05/2026
At Asador Bastian, we honor the whole animal — from quality cuts to the most delicate details. Caul fat, often called lace fat, becomes a natural casing that we use to gently wraps our meats, adding unmatched richness and texture. It’s a timeless technique rooted in respect, craftsmanship, and zero-waste philosophy — where every part of the animal has purpose and every dish tells a story.
01/27/2026
Asador Bastian is more than a steak restaurant. It's a celebration of pristine, luxury ingredients - chosen with intention and serves simply so their natural flavors can shine through.
Featured: Cantabrian crudo of bay scallop, mahogany clam, sea urchin, caviar and Picual olive oil.
Address
214 West Erie Street
Chicago, IL
60654
To reach the restaurant on West Erie Street in Chicago via public transport, you can take the bus or train to the nearest station and walk to the location. The Brown Line train stop is a 10-minute walk away from the restaurant. You can also take any of the multiple buses that stop at Erie Street and North LaSalle Drive.
If driving, heading eastbound on W. Hubbard St., turn right onto N. Clark St. Turn left onto W. Ontario St then turn right onto N. LaSalle Dr for about a block until you see West Erie St where you will make another right turn to get to your destination. Parking options include street parking or paid parking garages nearby.
Please note that these directions are not necessarily specific to Asador Bastian and may be applied for other locations in West Erie Street, Chicago as well.
Opening Hours
| Monday |
4pm - 12am |
| Tuesday |
4pm - 12am |
| Wednesday |
4pm - 12am |
| Thursday |
4pm - 12am |
| Friday |
4pm - 12am |
| Saturday |
4pm - 12am |
| Sunday |
4pm - 12am |
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What people say
Asador Bastian is a must-visit restaurant in Chicago for anyone who loves great food and a unique dining experience. The historic townhouse, originally built in 1883, has been transformed into a chic and elegant space that perfectly complements the culinary delights on offer. Chef Doug Psaltis has brought his expertise to bear on the menu, which features Basque influences and some of the world's best boutique beef. Whether you're looking for small bites and libations in the Bar Room or a more intimate dining experience in the Dining Room, Asador Bastian delivers pure ingredients with thoughtful hospitality. The attention to detail is evident in every aspect of the restaurant, from the decor to the service, making it an unforgettable dining destination on West Erie Street.
