|“No, it was never a barn,” as many guests have questioned over their 35 years in North Dayton. With rich leather benches and chairs, deep mahogany tables, soft lighting, and cream fortifications, The Barnsider Restaurant exemplifies an era. Designed to create a warm, inviting atmosphere where one wants to linger after dinner, The Barnsider was opened in February 1975 by Mary Seto Miller and business partner Eddie Lee of Toledo.
Immigrating to Canada from Hong Kong at the age of 12, Miller became intrigued by the industry as she worked in various aspects of the restaurant business. When the moment came for her to name the restaurant that is positioned in the former location of Pappy’s Kitchen Klub, she recalled a restaurant she much respected in Canada.
Steaks, Chops, and Seafood represented the core of the menu much as it still does today. The ambition of the restaurant is to offer the finest in foods and in drinks, expertly prepared and impeccably served in a relaxing environment where warmth and friendliness make dining an experience in itself.
The enduring quality of the food preparation perpetuates with Ray Jean, Miller’s brother and business associate. By hand-cutting all of their beef and seafood, making salad dressings, garnishing sauces and marinades, to creating and distributing the renowned Chef Ray’s Extra Spicy Cocktail Sauce, The Barnsider remains true to presenting a quality end product.