"Doug Psaltis's River North asador, named North America's best steakhouse for its ember-grilled txuleton — book it to close a deal."
About Asador Bastian
The txuleton is a thick bone-in ribeye from old Galician dairy cows, grilled over live embers and carved to share, and it is the reason to come. Doug Psaltis opened Asador Bastian in 2023 inside the 1883 Flair House at 214 West Erie Street in River North, modelling it on the great asadors of San Sebastián. The World's Best Steak Restaurants list named it the top steakhouse in North America and 13th worldwide. Expect roughly $100 to $200 a head before wine, with the txuleton priced by weight. Pintxos and Barcelona-style seafood round out a menu built around the grill.
The Kitchen
Doug Psaltis is a Chicago chef with a long résumé, from the French Laundry and Alain Ducasse to a run of Chicago kitchens, and Asador Bastian is his Basque turn. He runs it with chef Hsing Chen, and the kitchen is built around a wood-fired grill in the San Sebastián asador tradition. The signature is the txuleton, a bone-in ribeye from old Galician dairy cows, aged and grilled over embers until the fat turns nutty, then carved at the table to share.
Around the steak sits a Basque and Catalan menu: pintxos to start, Barcelona-style seafood, blistered peppers and a deep Spanish wine list. The room opened in 2023 in the 1883 Flair House on West Erie Street and quickly climbed to the top of the World's Best Steak Restaurants list for North America, 13th in the world. A full dinner runs roughly $100 to $200 a head before wine, with the headline steak sold by weight for the table. The bar room keeps later hours than the dining room. Reservations come through OpenTable, and weekend tables go early.
The Room
Asador Bastian fills the 1883 Flair House, a restored River North townhouse over several floors, so the room feels like a private mansion rather than a chophouse barn. Lighting is low and warm, the bar room downstairs runs livelier and later, and the upstairs dining rooms keep the volume at conversation level. Tables are spaced for business talk, not packed, and the dress code is smart, with most guests in jackets or sharp casual. The grill scents the air throughout. Seating spreads across the bar and the dining floors, with the bar open daily and the dining room from late afternoon.
Best for Closing a Deal
Book Asador Bastian to close a deal because the setting carries the meeting: a townhouse with rooms private enough to talk, a steak built to share that gives the table a centrepiece, and a wine list deep enough to mark the moment. Order the txuleton for two or more, let it anchor the table, and use the quieter upstairs rooms rather than the bar. The River North address is an easy cab for any downtown office. See our best restaurants to close a deal, the Chicago dining guide, and our top 10 restaurants in Chicago.
Not for
Not for a quick bite or a tight budget: this is a special-occasion asador where the shared txuleton is priced by weight and dinner runs past $150 a head with wine.
Frequently Asked
Is Asador Bastian worth it?
Yes, if you came for the steak. Doug Psaltis's River North asador grills a Basque txuleton over embers and was named the best steakhouse in North America by the World's Best Steak Restaurants list, 13th worldwide. The pintxos and Spanish wine list round it out. It is expensive, but the txuleton is the draw. See our Chicago dining guide.
How hard is it to book Asador Bastian?
Moderately hard on weekends. The room takes reservations through OpenTable, and Friday and Saturday dining-room tables go early given the buzz around the steak. Weeknights are easier a few days out, and the bar room downstairs keeps later hours and takes some walk-ins. Book a week or more ahead for a weekend dinner.
What is the dress code at Asador Bastian?
The dress code is smart, and jackets are common. The setting is a restored 1883 townhouse rather than a casual grill, so most guests dress up, with jackets or sharp casual the norm in the dining rooms. The downstairs bar runs a touch more relaxed. Aim for smart wear and you will fit either floor.
What is the average meal price at Asador Bastian?
Expect roughly $100 to $200 per person before wine. The headline txuleton is sold by weight and meant to share, so a table built around it plus pintxos and seafood lands in that range each. The Spanish wine list can push the bill higher. It is priced as a special-occasion steakhouse, not an everyday one.
Is Asador Bastian good for closing a deal?
Yes, it is one of River North's strongest business rooms. The private townhouse floors keep conversation easy, the shared txuleton gives the table a focus, and the wine list marks the moment. Use the quieter upstairs over the bar. See more best restaurants to close a deal.
Reserve a Table
Reserve at Asador Bastian
Book on OpenTable or by phone on (312) 800-8935. Bar room open daily from 4pm; dining room from 4:30pm. Weekend tables go early.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address214 W Erie St, Chicago, IL 60654
NeighbourhoodRiver North
CuisineBasque steakhouse; live-fire grill
Price$100–$200 per head; txuleton by weight
Dress CodeSmart; jackets common
SeatingBar room plus dining floors
ReservationOpenTable
Phone(312) 800-8935
HoursBar daily from 4pm; dining from 4:30pm
DietarySeafood and vegetable plates; ask the kitchen
