Schnitzel Hub has opened a second location in a decidedly swanky part of town at 1415 Yonge Street, just south of St. Clair Avenue. I was invited to review the menu, along with a guest, on December 3, 2014.
The Schnitzel Hub on Yonge Street does not look like a typical European schnitzel house. The interior is quite elegant with soothing earth tones and elegant dining tables – a room that should appeal to the surrounding upscale neighbourhood.
I love the real wood collage that adorned the walls, which definitely added to the warmth of the restaurant.
We were quickly greeted by the server and offered a tray of house-made infused Vodka. My guest tried one of the fruit-infused Vodkas and found it refreshing.
Very soon after, the server brought us some hot, homemade bread with dill butter. I knew we were in for a substantial meal so I didn’t want to fill up on bread, but I couldn’t resist: this bread was so fresh and just slightly chewy and tasted fabulous as the dill butter melted into its crevices.
We were then offered a Beet Salad with arugula, goat cheese, pine nuts, fruit and a mysterious orange vegetable, $9.95. I loved the variety of colour and my palate was particularly surprised to taste sweet potato in this winter salad. Because it was thinly sliced, it suited this salad perfectly. If you are visiting Schnitzel Hub, I highly recommend that your order the Beet Salad; it was probably the best winter salad I’ve tried.
The next dish was the superb Goulash, $6.95. The mildly-spiced tomato-based soup had good portions of tender beef. Definitely a go-to soup for a cold day.
My guest and I shared a plate of perogies with mushrooms and sauerkraut. We dipped these delicious morsels in the accompanying sour cream and were in culinary heaven. This is another must-order dish at Schnitzel Hub.
Now for the main attractions. My dining partner ordered the Schnitzel with Sesame, $20.95, a veal schnitzel served with tahini, which comes with a fairly large eggplant schnitzel. You can order the schnitzel with veal or chicken. The portion was huge. The schnitzel is served with mashed potatoes or spatzle, a soft egg noodle side dish. My dining partner chose the latter.
I ordered the Veal Tiroler stuffed with wild mushroom and Emmenthal cheese, $21.95, and I also ordered the spatzle on the side. After already trying the goulash and perogies, I knew there was no way I could finish the veal schnitzel, delicious as it was. Next time I visit Schnitzel Hub, I would opt for the mashed potatoes as the spatzle was somewhat bland.