Asador Bastian — Review by Eating With Tod
Chicago, United States — Spanish Steakhouse
A visit to Asador Bastian, a highly-acclaimed steakhouse in Chicago that brings San Sebastian's culinary traditions to America. The reviewer tried premium aged beef that exceeded expectations with its incredible tenderness and rich flavor, complemented by imported seafood and unique preparations like caviar-topped chorizo.
What was great: Exceptional 3-month aged beef with perfect tenderness and juiciness maintained by Galician beef fat, beautiful presentation, chorizo topped with caviar, bone marrow potatoes, impeccable crust formation from salt and fat cooking method
What could improve: Nothing mentioned
The Dishes
The meal began with a show-stopping chorizo topped with caviar that proved irresistible. The main event was a Carrugo beef selection, dipped in Galician beef fat and aged for three months. The steak preparation is meticulous: grilled over an open flame while covered in salt and continuously basted with beef fat to develop a perfect crispy crust. The meat arrives sliced and finished with bone marrow butter. Accompanying the steak was a bone marrow potato dish that paired beautifully with the beef, and a perfectly proportioned salad completed the plate.
The Experience
Asador Bastian offers a unique dining experience where guests select their steaks directly from the table alongside a full selection of seafood imported entirely from northern Spain. The restaurant features a complete meat aging facility in the back, showcasing aging techniques the reviewer had never encountered before. The presentation of the finished steak was so visually impressive the reviewer joked about wanting to hang it on a wall.
Value & Pricing
Not specified in transcript, though the premium quality and extensive aging process suggest a high-end steakhouse pricing structure.
Notable Moments
That first bite exceeded all expectations, and expectations were very high. Usually when you age steak for three months, it almost dries out because you pull all the moisture from it, but thanks to the beef fat, it maintains the tenderness of the meat on the inside, remaining incredibly rich and juicy.
Even the egg itself got approval.
The Verdict
Asador Bastian lives up to its reputation as one of America's top steakhouses. The commitment to traditional Spanish aging and cooking techniques, combined with the quality of ingredients and skilled preparation, creates an unforgettable dining experience. This is a must-visit destination for serious steak enthusiasts and anyone seeking exceptional beef cooked to absolute perfection.