Asador Bastian

At Asador Bastian we are excited to offer our Chef's Table; a one of a kind experience. Our Chef's Table is located directly across from our kitchen where you will have a full view of our world class chefs at work creating the dishes that make our restaurant so unique. The Chef's Table is an experience created for 6 or 10 guests. A deposit of $150 per person is required for booking this private dining room. The deposit is applied to the final bill. If you are having issues booking the chefs table, please reach out to us via email at events@asadorbastian.com.

Chefs Doug Psaltis & Christian Eckmann have curated a multi-course feast showcasing The Whole Beast from Reserve Cattle Company. $195 per person THE BEAST Sire. Itoshigenami Dam. RCC Ms Sanshiga 044 Birth date 10/31/20 Harvest date 7/26/24 Age 3 years 9 months Days on feed 1000+ Live weight 1730 lbs THE MENU Gambas & Cheek Bikini Tataki of Zabuton Carne Crudo Tart of Tomato & Tongue -flaky pastry, smoked cheese & caviar Slow Smoked Brisket -roasted with raw & pickled tropea onions Cannelloni of Tender Braised Shank -foie gras, black truffle , madeira Txuleton Rib Steak Grilled Over Glowing Embers Bone marrow & oxtail stuffed piquillo Tallow & pimento potatoes Caramel Apple Dessert Wine pairings available

Whole Beast Dinner Vol. 4 Shared Experience: Join us at our communal table for a curated a multi-course feast showcasing The Whole Beast from Reserve Cattle Company. $195/pp THE BEAST Sire. Itoshigenami Dam. RCC Ms Sanshiga 044 Birth date 10/31/20 Harvest date 7/26/24 Age 3 years 9 months Days on feed 1000+ Live weight 1730 lbs THE MENU Gambas & Cheek Bikini Tataki of Zabuton Carne Crudo Tart of Tomato & Tongue -flaky pastry, smoked cheese & caviar Slow Smoked Brisket -roasted with raw & pickled tropea onions Cannelloni of Tender Braised Shank -foie gras, black truffle, madeira Txuleton Rib Steak Bone marrow & oxtail stuffed piquillo Tallow & pimento potatoes Caramel Apple Dessert Wine pairings available