Comments icon Comments

The “Flair House”—a River North Gallery District townhouse originally built in 1883—has been revived and brought back to life as Asador Bastian, an homage to Chicago chophouses and inspired by the grill houses (“asadors”) of San Sebastian, Spain. Opening in March, Asador Bastian will feature two spaces: a bar tucked away on the ground floor and a dining room for dinner or special occasions. This is a new restaurant from Eat Well Hospitality, the new restaurant group from Chef/Owners Doug Psaltis and Hsing Chen who also own and operate Logan Square’s Andros Taverna, which opened in February 2021.

When developing Asador Bastian, Psaltis hired Chef Christian Eckmann, who cut his teeth at Arzak in San Sebastian, Spain. Eckmann’s love of the Basque region runs deep. A native Chicagoan, Eckmann returned to the Windy City and was the Chef de Cuisine at Ambria, the French/Spanish restaurant.  

Psaltis and Eckmann have worked together over the last 11 years creating restaurants and are collaborating on Asador Bastian’s menu, which will have strong influences from the Basque region. They will primarily feature one celebrated cut of beef known in Spain as the Txuleton, a well-marbled, thick-cut rib steak grilled on the bone over glowing embers of charcoal. Not to be outshined, diners can also expect to see an array of fish and shellfish, as Psaltis is known for his premium seafood program at Andros Taverna, where fish is flown in directly from European markets.

“We are focusing on a lot less that means a lot more to us,” says Psaltis. “We are excited to provide opportunities for our team while bringing this historic townhouse back to life, reinvented as an exciting new asador in the heart of Chicago serving the world’s best boutique beef without compromise.”

The pastry program, headed by Pastry Chef Hsing Chen. Over her career, she helped open Manresa Restaurant, led the pastry team at The French Laundry, was Executive Pastry Chef at Country in NY (where she and Psaltis earned a Michelin star), Corporate Pastry Chef for Jean Georges Restaurants, and Executive Pastry Chef for the Peninsula Hotels in NYC and Chicago. 

Asador Bastian’s wine and bar program will be led by Alexandria Brashears, who also heads the program at Andros Taverna where she has introduced an offering of Greek wines. The beverage program will include a curated offering of both classic and new cocktails. The wine program will be a curated, focused view of the wines of Spain, Europe, and the United States.

Asador Bastian opens to the public in March. Reservations will open on Resy in the coming weeks.

Comments

View Comments (0)