2023 was an exciting year for Chicago’s hospitality and gastronomy scene with an array of new openings across the city.
Plenty of establishments were recognized as being among some of the best new restaurants in the country such as the pasta-focused Italian restaurant Daisies and the Indian restaurant Thattu which both made the New York Times list of the 50 best new restaurants.
The acknowledgments don’t stop there, however. Such is the number of new and exciting restaurants opening in the Windy City that two completely different new restaurants have been named in Esquire’s own list of the 50 best new restaurants in the United States.
“Over the past year, we crisscrossed the nation, sampling some two hundred new dining establishments that serve almost every conceivable type of cuisine,” wrote Esquire.” After a series of spirited debates, we settled on fifty restaurants that stood out from the rest.”
The first Chicago spot mentioned was Asador Bastian located in River North’s iconic “Flair House” which was originally built in 1883.
Describing itself as a “Chicago chophouse with Basque influences from acclaimed Chef Doug Psaltis”, Asado Bastian finds its inspiration from the great asadors of San Sebastián — a food-centric city on the north coast of Spain and has the highest number of Michelin stars per square meter in the world.
There seems to be no equivocation in the self-belief at the new Basque steakhouse which claims to serve “the world’s best boutique beef without compromise” with the purest ingredients according to the restaurant’s website.
“Stepping inside the elegant four-story townhouse that Asador Bastian is ensconced within feels like trespassing, but any impostor doubts subside once an ice-cold martini is handed to you in an oversized shot glass, reads Esquire’s testimonial.
“Chef Doug Psaltis and co-owner Hsing Chen’s place is sneakily one of the most exciting steak joints in America” it continues. In the Basque tradition, it specializes in older cows, whose meat is complex and worth savoring and sharing. You would be equally happy if you left without eating any beef. But don’t do that.”
The other new restaurant in Chicago that made the list was Warlord, a new venture by revered Chef-partners Trevor Fleming, Emily Kraszyk, and John Lupton who together boast an impressive resume including many of Chicago’s most acclaimed spots.
“A relaxed dining experience in the Avondale neighborhood of Chicago focused on preservation and live fire; from the foundations of family and friendship” reads the somewhat enigmatic Warlord website.
“This is a late-night spot, for the industry, by the industry”, writes Esquire. “It’s loud. It’s packed. It’s rocking. Sit at the counter and watch the magic that happens when fire meets meat. Order as much as you can stomach, and definitely get the foie gras.”
There were few other Midwestern spots to make the list. In Louisville, Kentucky; Cincinnati, Ohio; and St Louis, Missouri, meanwhile, it was Ilis in Brooklyn, New York, which was named Esquire’s restaurant of the year.
Read Esquire’s full list of the Best New Restaurants in America.
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