Foul Witch x Asador Bastian Collaborative Dinner 🍽️

A one-night-only menu from NYC Chef Carlo and Asador Bastian’s Doug, hosted at Asador Bastian. 🍞 Focaccia topped with sardine, ham, and pork head pieces — plus we added the regular menu’s ham and foie gras tart. 🌊 Sea Urchin – Best bite of the night (tied). A mix of Maine and Santa Barbara uni, balanced sweet-salty, served with corn purée — texture and flavor were unreal. 🐟 Dorade – First batch was overcooked; sent back and the second was much better. 🍝 Pasta – Perfectly cooked, delicious sauce, and crunchy walnuts inside. The carrot cubes stayed crisp (unusual for pasta) — a fun twist. 🍖 Tripe, sweetbreads, and 30-day dry-aged lamb chop – Tripe was “watered down” according to a friend who’d had the original — chef reworked a more concentrated version. Sweetbreads were amazing as always. I’m not big on lamb, so they gave me extra steak from the next course. 🥩 Three steak cuts – Still loving the Galiciana beef — rich, beefy, with a wonderful chew. Stood out even among great steaks (friend-approved ranking). 🍰 Dessert cake – Perfectly caramelized crust, moist inside, paired with gelled dried plum — sweet-tart and satisfying. Being a collaboration, service and consistency wavered a bit, but overall delicious. Recently saw Asador Bastian ranking high globally for steak — now I see why. 📍 Asador Bastian 214 W Erie St, Chicago, IL 60654 #SummerFoodieCat 🐱 #Chicago #ChicagoLife #ExploreChicago #GlobalFoodieChallenge