bernhardts Toronto

Bernhardt's

COVID-19 Updates

Bernhardt's is open for dine-in. The interior and patio are seated for social distancing. Staff are wearing PPE. The restaurant is accepting walk-ins only.

Bernhardt's is a rustic French bistro specializing in rotisserie birds and plates of locally-sourced meats and veggies. 

Taking over the Dovercourt digs that used to be Julie's Cuban, Bernhardt's fulfills the need for a date night spot that lives up to the quaintness of the 25-year staple that preceded it, patio included.

bernhardts torontoOwned by Zach Kolomeir of Dreyfus, this restaurant feels like the more laid-back neighbourhood counterpart.

bernhardts torontoChef Liam Donato, formerly of Bacchanal, Noce, and Gusto 501, has populated the chalkboard menu with bric-a-brac plates of ingredients from local providers like Tamarack Farms or Matty Matheson's Blue Goose Farm. 

bernhardts torontoAn order of kolhrabi ($13) from Aldergrove Farm is a brown buttery dish with capers and lemon, subbing out the Grenoblois recipe's typical meat component with chunky cooked kohlrabi. 

bernhardts torontoThe Jambon de Taverne is the house rotisserie ham from Woodward Meats. The brined cut — the same as capicola — sits on mushrooms, baby artichokes, fennel, and a delicious seasoning of turmeric with oil. 

bernhardts torontoThe pièce de résistance here is obviously the White Rock chicken from Harriston, Ontario, which you can get halved ($28) or whole ($45). 

bernhardts torontoIt's Swiss Chalet, but fancier. Whole birds are brined, chopped and splayed, plated more like Chinese free-range than your typical rotisserie. The chicken is served with dill pickles and, like any good chicken from a spit, arrives with a pair of gravy boats. 

bernhardts torontoDonato says it's a Quebecois-style sauce, a sort of homage to St. Hubert's famous poutine gravy, made with chicken stock, thyme and bay leaves. Dunk your white meat in or just drizzle it all over the plate. 

bernhardts torontoThe meat is tender and juicy. The plate's also topped off with two buns and some coleslaw. I recommend the whole bird to split between two. 

bernhardts torontoThe triple-cooked fries are the finisher to the rotisserie trifecta of bird and gravy. 

bernhardts torontoEnding off the meal is an equally impressive dessert: a sunflower and pear sorbet sundae, with candied sunflowers. 

bernhardts torontoThere's a rotating wine list here, mostly comprised of organic and low-intervention wines from smaller producers.

bernhardts torontoOtherwise, classics like margaritas (sans the salt on the rim) are also available. 

bernhardts toronto

Photos by

Fareen Karim


Bernhardt's

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