Asador Bastian

What Asador Bastian does

Asador Bastian is a single-location, full-service Basque-inspired steakhouse operating inside the historic 1883 Flair House at 214 West Erie Street in Chicago's River North neighborhood. Founded by Chef Doug Psaltis in 2022, the restaurant centers on a txuleton-style live-fire grilling program, with bone-in boutique steaks (Galician rubia gallega, Japanese and Australian Wagyu, dry-aged Holstein, French Simmental, 100% Akaushi) aged in-house up to 35+ months and grilled over a custom white-oak charcoal oven. A 10-seat chef's table provides direct sightlines into the kitchen. The product surface includes the ground-floor walk-in Bar Room (open daily from 4pm, full bar menu plus pintxos and cocktails), the reservation-only upstairs Dining Room beneath 1930s Murano glass chandeliers, an all-Spanish wine and sherry program, Barcelona-sourced seafood (Turbot al Pil-Pil, Sole Amandine, Besugo Orio-Style), private event buyouts, digital gift cards via Toast, and ticketed limited-run collaborative dining experiences such as the $275 per-guest Cinco Jotas x Asador Bastian x Bartolo dinner.

The hospitality technology stack is built on standard restaurant-industry SaaS: SevenRooms for reservations, CRM and guest-experience email subscription (including ticketed experience sales); Toast for digital gift card commerce; and BentoBox as the website CMS and private-events inquiry engine. Pricing is unit-based, with txuleton steaks sold per pound ($84-$105/lb), seafood per pound ($72-$86/lb), bar pintxos at $8-$65, signature cocktails at $17-$45, and a $95 per-bottle corkage fee on non-listed wine.

The customer base spans four distinct segments served through different distribution channels: upscale dine-in guests (date nights, special occasions, business entertaining) booking the Dining Room; walk-in Bar Room patrons seeking cocktails and pintxos; private event clients booking buyouts via website inquiry; and experience-driven culinary travelers purchasing ticketed multi-chef dinners. The business is privately held with no disclosed parent company, no public listing, and a sibling-brand restaurant group identity visible through cross-linked Andros Taverna and Eat At Mano logos on the website.

Name

Asador Bastian

Legal name

Asador Bastian

Website

https://asadorbastian.com

Company type

Private

Founded year

2022

Operating status

Operating

Headcount range

11–50 employees

Short description

Asador Bastian is a single-location Basque-inspired steakhouse in Chicago's River North, set inside the historic 1883 Flair House. It serves txuleton-style bone-in steaks grilled over white oak charcoal, paired with Barcelona-sourced seafood and an all-Spanish wine and sherry program.

Ownership category

akta.pro rank

Product category

Fine Dining Steakhouse

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Steakhouses & Seafood Restaurants (THAFACAE), Special Occasion & Destination Restaurants (THAFACAK), Specialty & Dietary Catering (Vegan, Kosher, Halal, Allergy-Friendly) (HSACAGAH)

Keywords

• Basque steakhouse
• Live-fire grilling
• Dry-aged beef
• Fine dining restaurant
• Spanish wine program

Headquarters

HQ city

Chicago

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Bar Room a la carte food & beverage: Daily walk-in service from 4pm in the ground-floor Bar Room serving the full menu plus bar pintxos, cocktails, and wine. Generates per-cover revenue at menu price points (e.g., pintxos $8–$65, Txuleton burger $22, San Miguel steak $73).
2. Dining Room prix-fixe / a la carte dinner: Reservation-only upstairs Dining Room serving multi-course Basque/Spanish dinners. Revenue driven by high-ticket txuleton steaks priced per pound ($84–$105/lb), Bastian specialties (e.g., Crispy Segovian Pig $105, Whiskey Prawns $43), and seafood sold by the pound ($72–$86/lb).
3. Ticketed collaborative dining experiences: Limited-run, one-night-only multi-chef tasting-menu events (e.g., the Cinco Jotas x Asador Bastian x Bartolo dinner at $275 per guest), sold via SevenRooms experiences. Includes optional beverage pairings from the Spanish wine cellar.
4. Private events: Private event buyouts and bookings for the upstairs Dining Room, managed via inquiry form on the website.
5. Gift card sales: Digital gift cards sold through the Toast platform, providing upfront cash collection against future dining visits.
6. Beverage program (cocktails, wine, sherry): Premium beverage attach including signature cocktails ($17–$45), an all-Spanish wine list, vintage cocktails, and a deep sherry program. Corkage fee of $95 per bottle (up to two 750ml bottles not on the wine list) provides ancillary revenue.

Pricing tiers

Go-to-market motion2 records

Distribution channels5 records

Marketing channels6 records

Core offering

Asador Bastian is a single-location, full-service Basque-inspired steakhouse in Chicago's River North offering txuleton-style bone-in steaks grilled over a custom white-oak charcoal live-fire grill, with a rotating roster of boutique beef breeds aged in-house (many to 35+ months), Barcelona-sourced seafood, Basque pintxos, an all-Spanish wine list with a deep sherry program, and a signature cocktail program. The restaurant operates a dual Bar Room (walk-in) and Dining Room (reservation-only) model, plus a 10-seat chef's table and limited-run collaborative dining experiences.

Product overview

Asador Bastian is a single-location, full-service Basque-inspired steakhouse offering a unified dining experience built around a central core product — its txuleton-style, live-fire grilled boutique beef program — supported by several integrated modules: the ground-floor Bar Room (walk-in pintxos and cocktails), the upstairs reservation-only Dining Room, the private Chef's Table (8–10 seats facing the charcoal grill), the Bar Pintxos menu, the full Dinner and Dessert menus, an all-Spanish Wine Program, a Spanish-leaning Cocktail Program, Private Events booking, Gift Cards (via Toast), and limited-run Experiences such as the Cinco Jotas x Bartolo collaborative dinner. The steak program is the centerpiece, with a rotating roster of boutique breeds (Galician rubia gallega, Japanese and Australian Wagyu, dry-aged Holstein, French Simmental, 100% Akaushi) aged up to 35+ months and grilled over white oak charcoal; seafood, pintxos, conservas, and vegetables round out the offering, all served within the historic 1883 Flair House townhouse in River North, Chicago.

Differentiator

Problem solved

Functional benefit

Products and services

• Bar Room Ground-floor dining and bar area with cozy booths, bar seats, and a lively atmosphere. Open daily from 4pm, welcomes walk-ins, and serves both the full dinner menu and a bar-only pintxos and cocktails menu.
• Dining Room Upstairs, reservation-only intimate dining room beneath 1930s Murano glass chandeliers. Bookable up to 30 days in advance via SevenRooms. Hours: Sun–Wed 4pm–10pm; Thu–Sat 4pm–10:30pm.
• Chef's Table Private 8–10 seat chef's table with a direct view of the kitchen and live-fire white oak charcoal grill. Bookable online via SevenRooms.
• Txuleton Steak Program Signature bone-in, thick-cut steaks grilled over white oak charcoal in the txuleton style of San Sebastián. Features a rotating roster of boutique breeds — Galician rubia gallega, Japanese and Australian Wagyu, dry-aged Holstein, French Simmental — many aged 35+ months. Includes True Galiciana, Dry Aged Holstein, 100% Akaushi, and The San Miguel.
• Dinner Menu Full dinner menu organized into Pintxos, Conservas, Verduras, Bastian Specialties (Octopus Fideua, Spider Crab Arroz Cremoso, Cigalas A La Plancha, Whiskey Prawns, Crispy Segovian Pig), From Our Grill (Turbot, Sole, Besugo), and Txuleton Steaks.
• Bar Pintxos Menu Bar-only menu featuring Basque-style pintxos such as 5J Jamón, Cantabrian Anchovies, Pan Con Tomate, Grilled Caviar, Black Truffle Beef Tartare, Txuleton Burger, and the San Miguel Steak.
• Dessert Menu Pastry offerings including Ossau-Iraty Cheese, Citrus Coupe, The Swan, Raspberry Mil Hojas, Pantxineta, Burnt Basque Cheesecake (by pastry chef Hsing Chen), and Golden Chocolate Hazelnut Cake.
• Wine Program (All-Spanish) Award-winning, all-Spanish wine list featuring Tinto, Blanco, Rosado, Sherry (2oz pours), Espumante, Sidra & Cerveza, and Selección Sommelier selections, plus vintage cocktails and rare Spanish spirits.
• Cocktail Program Signature cocktail menu including "The Spanglish," "El Perfecto," "Dirty Dirty," "The Kangaroo," "Cutting Daisies," "Loch Ness," "The Gold Fashioned," "Reverse Perfect Manhattan," "Ramos' Revenge," "Txin-Txin," "Summer in Bordeaux," plus Vintage Cocktails (Abuelo Negroni, Soul Train) and Gin & Tonic offerings.
• Private Events Private event booking service for the upstairs Dining Room, including the chef's table, managed through an online inquiry form on the Asador Bastian website.
• Gift Cards Digital gift cards purchasable through Toast for use at Asador Bastian, with denominations selected by the purchaser.
• Experiences / Collaborative Dinners Ticketed one-night-only collaborative dining events hosted at Asador Bastian, partnering with visiting chefs and producers (e.g., Cinco Jotas x Bartolo dinner at $275 per guest), sold via SevenRooms experiences.

Quantifiable outcome

• Ranked #15 Best Steak Restaurant in the World and #1 Best Steak Restaurant in North America 2025 by 101 World's Best Steak Restaurants
• +2 more outcomes

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration6 records

Feature4 records

Partnerships

Six partnerships are on record, tiered flagship and core.

• Cinco Jotas (5J)flagshipGTM or Marketing Partner · 30 June 2026Featured presenting partner of the multi-chef collaborative dinner 'A Tale of Spain: Cinco Jotas x Asador Bastian x Bartolo' on Tuesday, June 30th (year implied 2026 based on event page). Cinco Jotas supplies 100% Ibérico de Bellota jamón hand-carved at the event and is woven into the tasting menu (5J Ibérico Jamón Crumbles, 5J Jamón, 5J Morcilla, Jamón Pluma & Piperade, Jamón Ice Cream). The event is hosted at Asador Bastian and ticketed at $275 per guest.
• Bartolo (West Village, NYC)flagshipStrategic or Co-development Partner · 30 June 2026Co-hosting restaurant for the 'A Tale of Spain' dinner on Tuesday, June 30th (year implied 2026). Bartolo's Chef Ryan Bartlow joins Asador Bastian's Chef Christian Eckmann to cook a multi-course tasting menu rooted in their shared Basque-Country upbringing (they first crossed paths in San Sebastián 15+ years ago). The event bridges the NYC and Chicago scenes via a one-night-only collaboration.
• Andros TavernacoreStrategic or Co-development PartnerAndros Taverna is linked from Asador Bastian's homepage and footer logos, indicating a sibling/branded-relationship restaurant group partnership. The cross-promotion appears as part of a coordinated restaurant group identity (with Asador Bastian and Eat At Mano listed alongside).
• Eat At ManocoreStrategic or Co-development PartnerEat At Mano is cross-linked from Asador Bastian's homepage footer logo block, indicating a sibling/branded-relationship restaurant group partnership. The link is reciprocal and identifies a shared restaurant group identity alongside Andros Taverna and Asador Bastian.
• SevenRoomscoreTechnology or IntegrationSevenRooms is Asador Bastian's reservation, CRM, guest-experience and email-subscription platform. It powers online reservations, the 'A Tale of Spain' ticketed experience, and the email signup form embedded on the homepage.
• ToastcoreTechnology or IntegrationToast powers Asador Bastian's digital gift card storefront and marketing-signup flow. Guests can purchase gift cards directly through the toasttab.com/asadorbastian portal surfaced from the main navigation.

Scale indicators6 records

Recent moves5 records

Expansion highlights5 records

Direct peers

• Maple & Ash: Gold Coast Chicago steakhouse known for theatrics-driven fine dining and high-ticket cuts. Comparable on premium steak positioning, celebrity-chef profile, and special-occasion guest base.
• Gibsons Bar & Steakhouse: Iconic Chicago steakhouse with a walk-in bar room and reservation dining room model similar to Asador Bastian's dual Bar Room / Dining Room structure. Comparable premium steakhouse positioning and Chicago prestige audience.
• RPM Steak: Chicago River North steakhouse from Lettuce Entertain You, located minutes from Asador Bastian. Overlap on premium steakhouse experience, corporate entertainment clientele, and River North destination dining.
• Swift & Sons: Chicago-based premium steakhouse from the Boka Restaurant Group, operating in West Loop. Direct peer in the high-end steakhouse category serving River North-adjacent diners, with comparable prix-fixe/a la carte pricing and event programming.
• Bartolo (NYC): West Village NYC restaurant from Chef Ryan Bartlow with Basque-influenced cooking. Co-hosting partner for the Cinco Jotas x Asador Bastian x Bartolo dinner; directly comparable on Basque culinary pedigree and chef-driven tasting-menu concept.

Broad incumbents

• Joe's Seafood, Prime Steak & Stone Crab: National upscale steakhouse/seafood chain with a Chicago location. Comparable on steak-and-seafood dual menu, special-occasion positioning, and per-pound premium pricing (e.g., stone crab, prime cuts).
• Alinea: Three-Michelin-star tasting-menu institution in Chicago. Comparable on the top tier of national fine dining recognition, chef-driven culinary theater, and high-ticket experiential pricing ($275+ per guest tasting events).
• Boka: Long-established Chicago fine dining flagship and parent of Swift & Sons. Comparable on award-winning Chicago fine dining prestige, though broader in cuisine style than Asador Bastian's Basque specialization.

Emerging players

• Andros Taverna: Greek-focused fine dining concept co-branded on Asador Bastian's homepage. Sister/sibling restaurant in what appears to be an emerging restaurant group; comparable chef-driven fine dining positioning and likely shared ownership.
• El Vez (and related Stephen Starr Spanish/Mexican concepts): Philadelphia-based Stephen Starr Mexican concept with sibling Spanish-leaning concepts (e.g., Amada, Tinto). Comparable on Spanish/Latin-accented cuisine, premium bar programs, and chef-driven experiential dining within a major U.S. urban market.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/asadorbastian
• Instagraminstagram.com/asadorbastian

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds1 record

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Asador Bastian