There’s no way to talk about this Basque steakhouse, set in a swank townhouse, without mentioning its almost surreal expense. But it’s easy to fall under the devil-may-care sway of the meal from chef-owner Doug Psaltis (pictured below), with its thoughtful cocktails and fancy pintxos — caviar churros, one-bite corn cakes topped with foie gras and fat coins of lobster tail — and you’ll kick yourself if you don’t try one of the fish brought whole to the table for you to select. (The turbot is grilled, then filleted and bathed in the emulsion of its juices and Spanish olive oil.) You haven’t even gotten to the signature txuletons from Spain, America, and Japan, paired with a nice Rioja and some smooth-as-silk bone marrow potato purée. Even if you’re overfull, the icy citrus coupe for dessert will make you dance in your chair. Before you know it, you’re ringing up an obscene bill. Yes, you could snag a smaller sole and have it at the bar with some house-cured sardines and a couple of drinks for about $200 — a relative bargain. But there’s nothing quite like the joy of a blowout — just try to go when someone else is picking up the bill. 

Price: $$$$$
Address: 214 W. Erie St.
Website: asadorbastian.com