Introducing: Barnsteiner’s, a Summerhill bistro from the owners of Corner House
Name: Barnsteiner’s
Neighbourhood: Summerhill
Contact: 1 Balmoral Ave., 416-515-0551, barnsteiners.com
Previously: John and Sons Oyster House
Owners: Michelle and Herbert Barnsteiner (Corner House)
Chef: Herbert Barnsteiner
Our review of Barnsteiner's
The food
Refined home-style dishes, all made from scratch using traditional German, French, Spanish and Northern Italian recipes. The Corner House’s excellent wiener schnitzel, roasted Cornish hen and Alaskan black cod are on the lunch and dinner menus. Kase spaetzle (Bavarian mac and cheese) is just one of the chef’s specialties.
Roasted cauliflower with chickpeas, toasted almonds, and a Catalan-inspired romesco sauce. $12.
Barcelona fish stew with shrimp, clams, scallops and mussels in a white-wine-and-fennel tomato broth. Finished with saffron aïoli, and served with grilled house-made bread. $23 (lunch) and $32 (dinner).
Tuna tartare with ginger, jalapeño and white soy. Served with house-made sourdough crisps. $16.
Wiener schnitzel: made-to-order veal scallopini that’s breaded and pan-seared. Served with a potato, chive and cucumber salad. $23.
Maple-glazed Muscovy duck breast served with brussels sprouts, sweet potato, butternut squash and black-currant sauce. $27.
Venison stew: this seasonal dish is made with venison that’s been braised for eight hours in a red wine and juniper sauce, and topped with candied grapes and hand-shaved spaetzle. $26.
Dropped lemon tart with shards of pastry and toasted marshmallow meringue. $9.
The drinks
Draught and bottled beers, a short list of cocktails and a back-bar stocked with whiskey, scotch and port. Moderately priced consignment wines from Ontario, Europe and California are available by the glass or half bottle.
The space
Toronto’s Moncur Design created the 100-seat, blue-hued dining room. An additional 25-seats will be available when the Yonge Street–facing patio opens later this year.
The restaurant’s private room can accommodate up to 50 guests.
Michelle and Herbert Barnsteiner.
More New Restaurants
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-barnsteiners-european-summerhill-michelle-herbert/&title=Introducing: Barnsteiner’s, a Summerhill bistro from the owners of Corner House&picture=https://torontolife.com/wp-content/uploads/2016/01/toronto-restaurants-barnsteiners-european-summerhill-cauliflower.jpg&description=[caption id="attachment_367503" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Name: Barnsteiner's
Neighbourhood: Summerhill
Contact: 1 Balmoral Ave., 416-515-0551, barnsteiners.com
Previously: John and Sons Oyster House
Owners: Michelle and Herbert Barnsteiner (Corner House)
Chef: Herbert Barnsteiner
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The food
Refined home-style dishes, all made from scratch using traditional German, French, Spanish and Northern Italian recipes. The Corner House’s excellent wiener schnitzel, roasted Cornish hen and Alaskan black cod are on the lunch and dinner menus. Kase spaetzle (Bavarian mac and cheese) is just one of the chef’s specialties.
[caption id="attachment_367505" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Roasted cauliflower with chickpeas, toasted almonds, and a Catalan-inspired romesco sauce. $12.
[caption id="attachment_367508" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Barcelona fish stew with shrimp, clams, scallops and mussels in a white-wine-and-fennel tomato broth. Finished with saffron aïoli, and served with grilled house-made bread. $23 (lunch) and $32 (dinner).
[caption id="attachment_367515" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Tuna tartare with ginger, jalapeño and white soy. Served with house-made sourdough crisps. $16.
[caption id="attachment_367514" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Wiener schnitzel: made-to-order veal scallopini that's breaded and pan-seared. Served with a potato, chive and cucumber salad. $23.
[caption id="attachment_367507" align="aligncenter" width="1600"][/caption]
Maple-glazed Muscovy duck breast served with brussels sprouts, sweet potato, butternut squash and black-currant sauce. $27.
[caption id="attachment_367516" align="aligncenter" width="1600"][/caption]
Venison stew: this seasonal dish is made with venison that's been braised for eight hours in a red wine and juniper sauce, and topped with candied grapes and hand-shaved spaetzle. $26.
[caption id="attachment_367510" align="aligncenter" width="1600"][/caption]
Dropped lemon tart with shards of pastry and toasted marshmallow meringue. $9.
The drinks
Draught and bottled beers, a short list of cocktails and a back-bar stocked with whiskey, scotch and port. Moderately priced consignment wines from Ontario, Europe and California are available by the glass or half bottle.
The space
Toronto's Moncur Design created the 100-seat, blue-hued dining room. An additional 25-seats will be available when the Yonge Street–facing patio opens later this year.
[caption id="attachment_367513" align="aligncenter" width="1600"][/caption]
[caption id="attachment_367513" align="aligncenter" width="1600"][/caption]
[caption id="attachment_367513" align="aligncenter" width="1600"][/caption]
[caption id="attachment_367513" align="aligncenter" width="1600"](Images: Renée Suen)[/caption]
The restaurant's private room can accommodate up to 50 guests.
[caption id="attachment_367511" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Michelle and Herbert Barnsteiner.
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