Asador Bastian

1 day ago
2 min read

When a restaurant is ranked the number one steakhouse in the United States, expectations are naturally high — which is exactly why dining at Asador Bastian was at the top of my Chicago dining list. One of the standout elements of the evening — beyond the food itself — was the service. Our waiter thoughtfully guided us through the menu and provided wine pairings for each course, enhancing every dish and making the experience feel curated from start to finish.

We began with the 5J Ibérico de Bellota, a dish that truly melts in your mouth. The subtle saltiness and rich depth of flavor made it an unforgettable first bite and a perfect introduction to the restaurant.

5J Ibérico de Bellota thinly sliced Spanish ham served at Asador Bastian in Chicago.

Next was the Black Truffle Beef Tartare, which was incredibly fresh and beautifully balanced. The salted beef paired with black truffle created a luxurious bite, especially when spread onto warm sourdough. It was simple yet refined — a true showcase of high-quality ingredients.

Black truffle beef tartare with sourdough bread at Asador Bastian Chicago steakhouse.

One of my favorite dishes of the night was the Spider Crab Arroz Cremoso. This creamy Spanish-style rice dish was indulgent without feeling heavy, packed generously with crab. I loved how crab-forward it was, allowing the seafood to shine while still delivering that cheesy richness.

Creamy spider crab arroz cremoso rice dish at Asador Bastian in Chicago.

Of course, the highlight of the meal was the recommended True Galiciana steak. Prepared in traditional Spanish style, the steak was flavorful with a beautifully caramelized crust and tender interior. It’s served alongside a Spanish pepper that adds a subtle smoky heat and enhances the richness of the beef. Pro tip: don’t leave any meat on the bone — that’s where some of the best flavor lives.

True Galiciana Spanish-style steak with pepper served at Asador Bastian Chicago.

To complement the steak, we ordered the Bone Marrow Potato Purée, which was silky, decadent, and layered with savory flavor. It was the perfect side to round out one of the best steakhouse meals I’ve had in Chicago.

Silky bone marrow potato purée side dish at Asador Bastian in Chicago.

With so many acclaimed steakhouses in Chicago, it takes something truly special to stand out — and Asador Bastian absolutely does. From the impeccable service to the Spanish-influenced menu and standout steak, the experience exceeded my already high expectations.