There have been about a thousand articles about Chicago’s most unique steakhouse, Asador Bastian, a steakhouse that has even made it’s way onto the World’s 101 best steak restaurant list (currently the highest rated steak restaurant in Chicago at number 13). Even I published my glowing review of our incredible dinner there just last year. What people don’t know, however, is that you can come here, even without a reservation, on most nights.

Because of its popularity, Asador Bastian’s dining room reservations get booked up extremely quickly. But did you know that you can come here just about any night of the week without a reservation? The Bar at Asador Bastian allows walk-ins, and when we were here recently, at the end of July, 2025, there were always several open tables and seats at the bar over the course of the several hours we dined here.

One of the biggest secrets about enjoying an Asador Bastian dinner at the bar, is that you not only have access to the full menu from upstairs, but you also have access to additional bar food and snacks that aren’t available to the fancy dining room diners!

The main things we tried this time that aren’t on the upstairs menu are the Txuleton burger, and the Jamon Iberico/Queso plate. The txuleton burger is an 8oz patty smothered in mahon cheese. I thought the burger was good, but the cheese has a very distinctive, funky flavor, so if you’re not into that, I would skip this burger.

The Jamon and Queso plate is unique to the bar, and is a way better deal ($32) than simply paying for jamon iberico by the ounce. This is because you get not only jamon iberico, but also house-cured cecina (beef) which melts in your mouth, plus two generous chunks of delicious cheese. This time it was manchego (a classic), and a stunning blue cheese.

We also absolutely had to get the spanish tortilla with truffles, and the bone marrow mashed potatoes along with a steak to round out the main course. As I mentioned in my previous review, the bone marrow mashed potatoes are absolutely to die for, and probably one of the best steakhouse sides in Chicago.

For dessert this time we tried “The Swan,” and the basque cheesecake. I fell in love with the cheesecake. It was not too sweet or rich, and the perfect fluffy but solid consistency. The swan is more about the presentation, as it’s essentially just a cream puff made to look like a swan. That said, it is very cute, the cream was decadent, and the pastry was flaky and delicious.

With an epic selection of Spanish wines (including lots of fortified wine options!), an extraordinary menu that actually gives you more options than the dining room upstairs, and a cozy, secret speakeasy vibe, you’ll feel like you’ve discovered something extra special in Chicago when eating at The Bar at Asador Bastian.