Chicago｜The Steakhouse I Want to Visit Endlessly 🥩

Asador Bastian Couldn’t stop thinking about this place after my first visit, so I had to come back! This time, I tried the Akaushi Brown Hair Wagyu. Before grilling, the steak is placed over charcoal at 200°F to slowly render excess fat, then finished over live flames. The chef intentionally chars one side for a smoky crust — visually similar to a NY broiler steak, but the technique and flavor are totally different. That said, many NYC steakhouses do Akaushi well, so this wasn’t my top pick here. For first-timers, I’d recommend their 7-year Galiciana steak 🥩 — rare in the US, uniquely layered in aroma and flavor. Churros Served with cream and caviar — a solid bite. Lobster A complimentary treat from the server since we were repeat visitors 💕 Lobster paired with crispy corn tostada and foie gras for richness. Truffle Beef Tartare Exceptionally good — steakhouse-quality beef makes a difference. Clean, tender meat, subtle truffle aroma, enhanced with foie gras for texture — delicious. Wild Game Pithiviers That night’s special ✨ Flaky, crispy puff pastry filled with wild duck, partridge, and foie gras, served with reduced meat glaze — deep, complex, surprisingly impressive. Tiger Prawn Another special — not overcooked, better than their langoustine.💕👌 Good but not a must-order. Spider Crab Arroz Cremoso Spider crab is mild in flavor but adds nice texture to this creamy uni-and-crustacean risotto. The risotto itself is rich and smooth — very tasty. Iberico Rice Small Iberico pork pieces with fragrant Bomba rice — aromatic but crumbly and dry. My dining partner wasn’t a fan — skip if texture matters to you. We also got a kitchen tour — learned that Asador Bastian ranked #1 in the US for 2025, and they’ve been told they’ll be top 10 worldwide in 2026. Truly Chicago’s pride! 🔥 #Foodie #ChicagoDining #ChicagoEats #ChicagoSteak #MeatLovers #SteakHouse #BasqueStyle