The Barnsider

Thanks for being a great neighborhood restaurant these past 41 years! Enjoyed our last meal this evening & will miss this place as our «go to» for great shrimp dinners, the best cocktail sauce & an overall great restaurant. You will be missed!

I bet I’ve been eating at «The Barnsider» for over 25 years since the mid-​1980s, starting at the end of 2007 when I moved back to Dayton, up until about 3 years ago my fiancée and myself frequented the The Barnsider a couple of times a month. About 4 years ago they lost some key personnel and it’s been downhill since then, quality control has slowly went down the toilet. In the last 3 years we’ve probably only dined there around 8 to 10 times, we were just there the other night and it was just okay. With tip we spent almost $ 50 and it was just «okay», the service was slow and the place was dead. It seemed to take forever to get water and the bread didn’t come till almost when the meal came. The food was lukewarm and just okay, I could’ve sent it back but by the time it came I was so hungry I would’ve ate my arm, so I just ate it. The only thing that stayed consistent over all these years is Barb makes a mean drink.
It makes me sad to think the era of the supper club is almost gone, some of you may still remember The Tropics, Grub Steak, Old Hickory on N. Main St., The Keyhole off Salem Ave, unfortunately The Barnsider will probably soon be on that list I told my fiancé this is the last time we go, it is truly a shame. I work too hard for my $ 50 and there are better places to get a meal, okay just don’t cut it, I want excellent. I don’t do the Pine Club because it’s just too expensive and I’m not a Rockefeller, Old Hickory on Brown Street is good and Treasure Island in Moraine are both worthy of your money.
But I’d pass on the The Barnsider.

Hadn’t been to the barn for awhile and last few times, over last 2 years, the quality of their food had gone down. Now last night had a wonderful dinner. I had prime rib and it was one of best I ever had anywhere. Wife had fried shrimp and it was also as good as always. Onion soup was great and salad was very crisp and cool. Everything was wonderful including drinks and service from Barbara. Since John has taken over as GM the restaurant has turned around. You need to give it a try.

The worst dining experience ever. over an hour for terrible service, awful cold soup, uncooked green beans and a physically aggressive rude manager. Joe
G.

Wow, this restaurant has really been slipping. The service is painfully slow and the food is not nearly as good as it was just a few years ago. It was fairly empty with just a few tables of customers and we had to wait approximately 10 – 15 minutes just to get the waiter to welcome us (a table of 4) and get us water. By then, we had looked over the menu about half a dozen times, so I figured we better order while he was still with us. Ordered appetizers and dinner. Another 15 minutes to get appetizers… Another 15 for salads… and at least another 15 for dinner to arrive after we finished salads. If it was just my wife and I we would had already been long gone after waiting so long just to be greeted and given water. The good food they used to serve is now just a memory. I had the fried shrimp that was always awesome but just mediocre now… more breading than shrimp. I could tell that shrimp was prepared earlier and had been just sitting for awhile before being served.
When I commented to manager about us thinking they forgot about us when food finally came, he just joked about it.
That was our last visit to The Barnsider… Won’t see us there anymore !!

I’ve been going to this restaurant for over 30 years, went again tonight first time in two years, it’s still dark inside, it looks like an old run down truck stop, food has really gone down too, I once loved their huge butterfly shrimp, tonight’s shrimp looked more moth size and tastes, our waitress wasn’t very friendly and the only thing that was still good was the baked potato, needless to say I won’t be back unless sometime in the 21 century they re– decorate to fit this era! Disappointed but not surprised!

This place has went downhill!!!
I have been going to the Barnsider for over 30 years. It has always been an expensive place to eat, but the quality of food made up for that. Not any more. There steaks are average at best with premium prices. There sides are poor. The premium you pay for food is not vested in the restaurant. The décor is a 3 out of 10. You would think that with poor quality food, poor décor and atmosphere you would think the service would be top notch. Not anymore. I am sorry to say I would never recommend this place again. It has slid to far for where it once was.

So, we made reservations for our traditional Valentine’s dinner at the Barnsider. We are starting to think we are a glutton for punishment because we have had three separate incidents that honestly were fairly inexcusable. One time we were there until almost closing because the service was so slow. When we went to pay with our debit card they informed us they could only take cash because they have already shut down the credit card machine for the night. So, I had to leave my husband there as hostage, go to a bank machine and then knock on the locked door to be let in so we could pay our bill.
Another time we were waiting at the bar for a table. The bartender actually looked past us and asked someone else (who she knew) what she wanted even though we had been standing there for 10 minutes before her.
This time we left when we were seated at a table next to the outside door. When even someone came into the restaurant we got an arctic blast. We asked the host if we could be moved to another table of the same size further back into the restaurant. He not only refused saying that he already had his seating chart planned out he also refused to close the inside door that had been propped open and was leaking cold air into the restaurant even before the outside door was opened.
As far as the seating chart we had reservations for 6 p.m. They told us they only took reservations on the hour. So, anyone that had a reserved table either should have been there an hour ago, or wouldn’t be there for another hour. I think he could have moved one table without jeopardizing his workflow.
My husband has fond childhood memories of the place. I he just keeps hoping that they won’t disappoint him again. I think at this point even he has had enough.
Needless to say we let him know that someone else could have that table.

Food was ok. Chicken was overcooked. Bread was super hard, could barely cut. I’m 17 years old so I’m not too critical. Side took extra 15 – 20 minutes after entrée arrived. The most disgusting thing was bugs in our water!!!

A real treasure! Been going here for years. Although many folks go for for the steak, that is not what I’d recommend. Not a fan. But the Friend Shrimp! OMG! Forget Red Lobster or other restaurants! If you want Shrimp in the Dayton area — this is the place. Pair that with the Augrautin potatoes and Creamy Garlic dressing (made in house) — a wonderful dinner at a very reasonable price. Appetizers are all wonderful (the mushrooms, the French Onion Soup) and the service is stellar. You won’t get the grumpy, been in the business too long, waitresses — you’ll get professional and quality service from a waitress who knows her job, knows the menu and knows when to approach the table.

The Barnsider as once our go to restaurant but over the years has been experiencing a downward trend. We decided it was time to go back for dinner last night and the reviews were mixed. I ordered the «world famous» onion soup and was served a crock of raw onions in a tasteless beef broth. I told the waitress of the issue and was told «well you have one of the first bowls of a new batch and the chef under cooks the onions so the onions do not turn to mush as the soup continues to simmer.» Lesson learned… ask first how long the soup has been made. My entrée did not fare any better. I ordered the chicken, bacon, pecan salad. The salad arrived sans chicken. I told the waitress and was told «I didn’t know you wanted the chicken, I didn’t hear you say chicken.» My husband had the pork chops which were good but not memorable; our friends had white fish and were unimpressed. Overall our visit was given three thumbs down and one «it’s OK.» Once on our «favorite» list has now been moved to the… well in case of an apocalypse and it’s the only restaurant open then we will eat there… list.

The Barnsider, a Dayton tradition for many years on North Main Street.
I went to a family dinner on Christmas eve. The staff was very friendly welcoming you from the time you walked into the restaurant, took your coats and seated you at your table right away.
We had a fairly large group so we were in the back of the restaurant where they seated larger families for the holiday dinner. We had two servers assigned to our table, one took each side of the table and took your drink orders right away.
They had a special menu created for the evening featuring a sampling of their appetizers, main dishes — filet, prime rib, rack of ribs, chicken and fish.
Warm loaves of bread were brought to the table first, followed by appetizers, main dishes.
My brother had shrimp cocktail to start off, which price was quite high almost $ 11 for four pieces of shrimp, which he engulfed right away. He did comment the house made cocktail sauce was hot, the hottest cocktail sauce he’s had in his life. My Dad enjoyed the onion soup, served in its own crock with melted cheese and huge croutons.
My Mom and I enjoyed side salad with their house salad, a sweet and sour dressing.
They had a really good service going the entire night checking on the group, keeping everything in order, but once the main dish arrived, most of the food was cold.
My parents, brother and I all ordered filets. An aunt sent back her prime rib, she said it was well done and cold. My Mom’s filet ordered medium came to her raw & cold. It took about 15 minutes for them to bring back replacements. It seems due to having large parties they prepared food in advance only to have it come out cold & dry.
My filet was okay, came with a baked potato which was very dry — I had to add butter several times & still was okay.
The décor as in previous reviews definitely needs to be upgraded, the chairs and tables are really old, plus they have old hardwood floors underneath the carpet, you heard the floor creak as you walked to & from the table.
I’m all for supporting local restaurants and the Barnsider is just okay, but North Dayton doesn’t have many restaurants to choose from for a nice family dinner.

Non franchised restaurant that really needs a make over. Both inside and out. Its just kind of sad to see the old main stays of Dayton dining in the 60’s and 70’s dying out. All things change though and I guess this is no different.
I started to write what I would recommend they do, but that is not the purpose of this review. I’ll leave it by saying the insides seem dated and poorly lit.

Service was poor. No bread for 40 minutes. Onion soup came in tiny cup and was only warm not hot. Lobster had to be cut in half to share. In essence really a meal for one split for two and charged $ 76. Won’t come here again. Took almost an hour to get the main course. The filets were warm not hot, the lobster the same. Would not recommend this place to anyone. Won’t return.

I agree with many of the other reviewers that this place is geared for older clientele and probably hasn’t been updated since that clientele was in their 20s. It seemed like the place was probably dark because it meant you didn’t have to keep up the housekeeping as much or update any of the furniture because you can’t see it anyway.
We ate at the bar. The lady tending bar seemed like the type that probably called everybody «Hon». The service was friendly and quick.
I had a prime rib for dinner. It was cooked properly but tasted like I was eating a salt block! I don’t think I’ve ever eaten a meat dish that salty in my life.

Where IS Gordon Ramsey? I belong to a club that meets here about once a year, and our experiences are consistent each time. Service is slap dash, sometimes to the point of rudeness. In the 1970s, this was clearly a swank place to go and be seen, but those days are long gone. I made the mistake one year of ordering crab cakes– I know, what was I thinking– and have stuck to beef since then. The meat itself is fine, but the last time I ordered it was served with an accompaniment of canned mushrooms. There is nothing that says laziness and complacency in the kitchen like a steakhouse that serves canned mushrooms. If I wasn’t able to get dinner here on someone else’s nickel, I would NEVER go, even though I want to support independent restaurants in these days of chain domination. Canned mushrooms. Bleah.

The Barnsider is… well… old. The décor, the clientele, the menu offerings. It looks like a 1960’s supper club WAY past its prime. And, though I usually prefer dark restaurants (and hate hate hate fluorescent lighting), the darkness at the Barnsider feels more depressing than evocative or romantic. It’s almost like they’re hoping the low lighting will conceal the gross carpet and dated interior.
Another reviewer said Barnsider is like one of the restaurants you see on «Restaurant Impossible»… and I agree… and think it would be a great candidate for the show. Though, preferably for the other restaurant-​fixing show… the one with Gordon Ramsey :)
They do have some solid menu items, and all of the meat choices are very good and always cooked correctly. I particularly like the prime rib, even though it always seem to come out cold and has to be sent back for reheating. The baked sweet potato with butter & brown sugar is yummy, as are the scalloped potatoes. The house ranch dressing is awesome, as is the bread. The onion soup could use some improving, but is acceptable as a starter.
It seems like what the Barnsider needs is some fresh blood. Maybe new management? Or a new chef? They don’t have to alienate their old clientele, just freshen up the menu and atmosphere so young people don’t feel like they’re in a time warp. Seriously, I felt like I should be drinking white wine spritzers in a polyester pantsuit with a heavily-​hairsprayed beehive. I imagine that the Barnsider’s regulars (the ones who can still chew their own food) would be pleased to see some updates, so long as the menu remains true to its steakhouse roots.

Look, this place knows how to cook meat, and they cook it really well. I’ve had the filet mignon, prime rib and pork chops and they are all done really, really nicely — a good cut, cooked exactly as ordered and very well seasoned.
The décor is similar to many older restaurants who know they have a good product and don’t really want to change it. Plus, they have a much older clientele (I mean it, there are usually more walkers and canes in the place than not), and those people know what they like, and they don’t want it modernized!
For a lesson in why letting the old folks keep their old folk décor is a good thing and should NOT turn off the younger crowd, google Bill Knapps — the CEO wanted to modernize to attract younger clients, alientated her «older crowd/​only crowd» and bankrupted the company in a matter of a couple of years… anyway. Sorry about the rant, but I miss Bill Knapp’s!
The sides are nothing to write home about, it seems like they care more about properly cooking the entrees. Which is perfectly fine with me. Here’s how I do it a dinner at Barnsider–
Cheap wine — oh, yeah.
Appetizer — Buffalo shrimp (they’re really big and the buffalo sauce is quite tasty)
Entrée — some type of yummy meat, cooked medium rare (has always been exactly right and delicious)
Entrée sides — get a salad with the house dressing (nice and tangy) and a baked potato (hard to screw up).
Dessert — never done it, way too full.

I got the distinct impression that The Barnsider trying to break on through to the other side… from classic Dayton establishment steakhouse to high end dining. But it’s not quite there yet.
The interior reminded me of a recent episode of Restaurant: Impossible (not in a good way). And I know most people don’t study ceilings like I do, but lay-​in ACT ceilings are — in my mind — for office buildings, not restaurants. Similarly the furniture was a little outdated and while the carpet and white walls led to a country club feel, the chairs were trying to pull the space into almost a hunting lodge mode.
Since we were there for dinner, it was dark and some of this could be overlooked. But what I couldn’t ignore was the staff beginning to set up the buffet for breakfast the next day… right in the middle of the dining room… right in the middle of our (and other patron’s) dinner. This was not appreciated or professional, in my eyes, and not a practice fitting for a fine dining establishment.
Wine markups were standard for a restaurant (100% or more), but with offerings ranging from $ 20 – 45 bottles wine, and then jumping to a $ 149 Dom Perignon or a $ 100 Rodney Strong, it lacked a cohesive feel. The beer list offered nothing out of the ordinary (Bud, Coors, Michelob, Miller, Amstel) with the most ‘exotic’ options being Sam Adams, Landshark, Corona, Guinness, Heineken and Bass). The exception seemed to be the Stella (Stella!)… but the prices definitely were right on the money — $ 3.95 for ‘imports’ and $ 2.95 for ‘domestics’.
The meal itself was regrettabily not too memorable. I felt compelled to order a steak, but couldn’t decide between the Bleu Cheese Filet or the Black and Bleu New York (essentially I just wanted blue cheese). Unfortunately I didn’t realize that the Black and Bleu, what I ultimately ordered, included a very liberal coating of cajun seasoning before being blackened. And the menu description of «A 10 oz New York blackened with melted bleu cheese crumbles.» didn’t adequately alert me… so I can’t really comment on the quality of the meat, since it was essentially indistinguishable under all the spice, which I ended up scraping off for the last few bites.
I also felt I had to try the ‘Signature Onion Soup’… but what’s onion soup without bread and cheese baked in? So instead of allowing that as a side offering, I had to settle on applesauce for a side — just regular applesauce — and order a separate cup of soup (for a reasonable price of $ 1.98 with dinner). While the soup was good, it was unfortunate that the cheese baked on top was mozzarella instead of fontina or gruyère. But they don’t tout this as ‘French Onion’ on their menu, so I wasn’t surprised (especially since the menu called out ‘Mozzarella Baked Onion Soup’).
The pan-​fried walleye, recommended by another reviewer, came out poorly filleted which made eating cumbersome by requiring my brother to pick out bones with almost every bite. His side item (au gratin potatoes) would have been good if they’d been hot instead of lukewarm.
Since the Barnsider has been around since 1975, I think it’s starting to show it’s age and to a certain degree, complacency. To some, this may be endearing, but to me, it resulted in the culmination of mediocrity with an above-​average price. There are other Dayton restaurants I’m far more interested in trying in the future. Honestly, I should probably learn to be wary of places that offer escargot, teriyaki fajita tips, and coconut shrimp on the same menu. That, and the fact that it wasn’t busy on a Saturday night…

Great pan-​fried walleye and tasty green bean casserole. The sweet potato fries were baked and sugared, not crispy and savory as desired. I guess maybe sweet fries are more common in the mid-​west /​south, but I’m used to savory sweet potato fries. The fried pork chop looked good, and so did the salmon.