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Caplansky’s closing for High Holidays

b
blogs Sep 18, 2009 09:23 AM

The below is cut from the Caplansky website

High Holiday Closing
September 18th, 2009

‘Shana Tova’ to our Jewish friends and sincere regrets to those who come and find us closed over the next couple of days.

Caplansky’s will close today at 4pm and re-open Monday morning at 10 am.

We will also close next Sunday at 4 pm and reopen the following Tuesday morning for Yom Kippur.

  1. GoodGravy Sep 18, 2009 10:19 AM

    Crap! I was gonna go there for dinner. I guess it's good to know they won't be open, but where else am I gonna get good smoked meat? Guess I'll start searching.

    19 Replies
    1. re: GoodGravy
      s
      szw Sep 18, 2009 11:54 AM

      Have you tried goldin's?

      1. re: szw
        GoodGravy Sep 18, 2009 12:04 PM

        I haven't, but I was hoping to go to a restaurant. You buy direct from Goldin and reheat, right?

        1. re: GoodGravy
          e
          embee Sep 19, 2009 11:34 PM

          You buy directly from Goldin and you cook. It's cured and smoked, but it's raw.

        2. re: szw
          jayt90 Sep 18, 2009 12:06 PM

          Or a slab of Dunn's at Costco? About $20 and it will make 6 sandwiches, thick sliced.

          1. re: jayt90
            e
            erly Sep 18, 2009 12:15 PM

            Jay neither Costco near me Ellsmere and Woodbine, carry Dunn's slabs any longer.
            Where did you find it?

            1. re: erly
              jayt90 Sep 18, 2009 12:34 PM

              It was in the Ajax whse earlier this week. If you have a phone number on one of their bills, you can call and ask them if it is in Downsview or some other location.

              1. re: jayt90
                y
                Yongeman Sep 18, 2009 05:53 PM

                I haven't seen Dunn's whole corned beef at Downsview since its first brief appearance over a year ago.

                1. re: Yongeman
                  jayt90 Sep 18, 2009 07:35 PM

                  Oddly enough, it has been back in Ajax for awhile. It is labelled smoked meat brisket, and each slab runs $16-$23.. It is very good, and I'd get it soon, before they think it is a mistake to carry it.It is right beside the slabs of prosciutto.

                  1. re: jayt90
                    y
                    Yongeman Sep 19, 2009 04:39 AM

                    I enjoyed the Dunn's brisket that I bought from Costco last year. I steamed it for about 3/4 hours and it was quite good.

                    1. re: jayt90
                      Dr Butcher Sep 19, 2009 05:00 AM

                      Ajax Costco has Dunn's MSM in pre-sliced packages as well. It's a little more expensive than their vac-packed brisket slabs per pound, but, it's a lot more convenient for single servings.

                      I've bought three of the vac-packed slabs over the summer for reubens and find it very capable.

                      1. re: Dr Butcher
                        f
                        FrankD Sep 19, 2009 08:46 AM

                        Richmond Hill Costco has the single serving packages as well. Is it as good as fresh? No. Is it convenient (90 seconds in the nuker), and tasty? Yes.

                        Hint: hold the package upright after cooking when you cut it. There's a lot of tasty juice that I pour over the meat. I toast the rye bread first, otherwise it gets very soggy, but the juice adds a lot of flavour.

                        1. re: atomeyes
                          m
                          millygirl Sep 19, 2009 03:37 PM

                          I know people don't always agree with the various critics, however Gina Mallet was not impressed with our boy Zane in today's National Post. Central Street Deli was the winner this time around.

                          1. re: millygirl
                            jayt90 Sep 19, 2009 03:46 PM

                            Gina's description of the cure and cooking at Caplansky's is all wrong. Like Pitaki on white aparagus. She ordered lean at Centre St, I think she was impressed by efficient service, and packaged meat.
                            Kates and Mintz have not published yet, as it is premature.
                            Here is a link. http://www.nationalpost.com/story.htm...

                            1. re: jayt90
                              CeeQueue Sep 19, 2009 04:52 PM

                              What does Broadway Danny Rose, her DC, mean by "smoked meat shouldn't taste smokey"?

                              1. re: CeeQueue
                                f
                                FrankD Sep 19, 2009 05:11 PM

                                Ehhh - I understand that. True Montreal smoked meat actually does NOT taste of smoke. But Zane is not trying to make "Montreal" smoked meat - he is making "Toronto" smoked meat, and he definitely brings a Southern BBQ twist to the party. He wants to make something unique, not a copy or a transplant.

                                I once asked him if he would add a Reuben to his menu. His response was "If I make one, it's just another Reuben, done my way. I want to find my own signature sandwich, not make copies of other peoples'."

                                And Centre Street Deli hand-slices their meat? This is new, as every time I've been there, it's quite clearly machine sliced.

                                1. re: FrankD
                                  CeeQueue Sep 19, 2009 05:18 PM

                                  I don't think either of them understood that Caplansky's smoked meat isn't supposed to be the same as MSM.

                                  1. re: FrankD
                                    e
                                    embee Sep 19, 2009 11:36 PM

                                    Unless you order it cold, Centre St slices by hand.

                                    1. re: FrankD
                                      o
                                      OTFOODIE Sep 20, 2009 11:44 AM

                                      Not at all, he old fashioned Montreal Smoked Meat is ALWAYS hand sliced.

                                2. re: millygirl
                                  e
                                  embee Sep 19, 2009 11:32 PM

                                  I'm still not ready to comment on the food at Caplansky's. I'm not going to confirm - or deny - Mallet's opinions about some things they ate. But Mallet's review is preposterous irrespective of the food quality when she ate there.

                                  When I wrote about Caplansky's last year, I said it's a work in progress, but go there and support this guy. We need him. It was true, but I still made a mistake. He was not ready for the crowds, and hadn't yet mastered curing meat.

                                  You, and many others, did support him and he's taken the next step. It's a big one, and even more of a work in progress. Virtually everything (except the smoked meat, fries, and soup) is new. REALLY new. For heaven's sake, support him, but a review? Almost everyone is in training, and this is not a secret. Give them a chance!

                                  While Caplansky's was probably the most anticipated restaurant opening in ages, it still isn't fair to review a brand new restaurant that's been open for two weeks. I haven't reviewed it here, and there are good reasons why. Mallet obviously did, as did Davey. Maybe Kates and Mintz also, for all I know, but why? What's the point?

                                  Caplansky's is not a "Montreal deli". He does not serve Montreal smoked meat (OR New York pastrami). He offers two types of local bagels, but not one from Bagel House (a reasonable provider of the genuine Montreal style).

                                  The smoked meat is his own creation, and it's SUPPOSED to be smokey. Personally, I'd like it to be spicier. Like it or don't like it, but don't compare it with what it isn't. That's the kind of review that helped kill Reuben S, who did sell Montreal smoked meat in the genuine Schwartz's style.

                                  Centre St is a s much a Greek diner as a Jewish deli. They have had more than 20 years to practice. Unfortunately, their food, overall, is not as good as it once was. Still, they can cook.

                                  What they don't do, though, is make their own deli. Lester's does that, and always has. It's cured rapidly on an assembly line with injection machines. Some of their "Jewish deli" is made with pork - I think a no-no at their DeliSnowdon mother ship in Montreal.

                                  Montreal smoked meat shouldn't taste smokey? Lester's doesn't. Lester's Old Fashioned does, but barely. Schwartz's IS smokey. So they know not of what they speak.

                                  Centre St does indeed, serve "authentic Montreal smoked meat", but Schwartz smoked meat is very different. Ditto Caplansky's. Centre St and Schwartz serve different types of MSM, Caplansky's serves Caplansky's.

                                  I can't talk about Caplansky's knishes on Chowhound, but what is the relevance of Carnegie's knishes in New York?

                                  If you've never had one, New York knishes are leaden fillings wrapped in cardboard. The most common NY knish, Gabila's, is available for your tasting in the freezer at the Clark Av Sobey's in Thornhill. Gabila's knishes give me heartburn. Perhaps you'll like them better, but my point is THEY AREN'T THE SAME THING.

                                  Carnegie's knishes are healthy? This comment, I believe, is meant to be funny.

                                  Centre St makes decent knishes. They, too, are different from the knishes at Caplansky's and different from the knishes at Carnegie. Their beef knishes (I love them) differ from those I've eaten elsewhere. The other varieties are more conventional but less successful, though still okay. As "Montreal style" knishes, however, they fail. Their cheese knishes (called "cheese bagels") are in the authentic Montreal style. But Mallet and her DC apparently didn't try the knishes there.

                                  Corned beef? Save that for St Paddy's day. Most Jewish delis serve corned beef, but it's really for people who don't like real deli (which should be redolent of garlic and spice). Centre St describes their corned beef as "unspiced" and tell you straight out on the menu to "leave your diet at home" and NOT order their corned beef or smoked meat lean.

                                  As to the "mellow pork mortadella", Caplansky's, though hardly kosher, does not serve pork. Centre St also serves ham, bacon, Italian salamis, and a Jewish "mock chicken loaf" from Lester's that is made from pork.

                                  Once again, I am not reviewing Caplansky's food. I am reviewing the review. I'm not telling you that I agree or disagree with their opinions on specific dishes but, as deli mavens, they fail.

              2. jayt90 Sep 24, 2009 06:46 AM

                Corey Mintz has been twittering about Caplansky's this week, and has a story about David Sax in today's Star.
                http://www.thestar.com/living/article...

                1 Reply
                1. re: jayt90
                  m
                  magic Sep 24, 2009 01:00 PM

                  It's a good article. Thanks.

                2. e
                  embee Sep 24, 2009 08:01 AM

                  Zane ran out of smoked meat again, so don't go there for a sandwich without checking his blog first.

                  8 Replies
                  1. re: embee
                    c
                    childofthestorm Sep 24, 2009 10:19 AM

                    Good excuse to try other things on the menu though.

                    1. re: childofthestorm
                      tbonetak Sep 24, 2009 10:55 AM

                      Indeed. I'm slowly trying to make my way through the entire menu. The versht on rye was great the last time I was there.

                      1. re: tbonetak
                        d
                        ddelicious Sep 24, 2009 11:21 AM

                        what is versht? salami?

                        1. re: ddelicious
                          a
                          acd123 Sep 24, 2009 11:46 AM

                          Yup, it's the Yiddish word for salami.

                          1. re: acd123
                            c
                            childofthestorm Sep 26, 2009 12:25 PM

                            Took my own advice and went for lunch today. Had the versht on rye which was fantastic, spicy and yet with a hint of sweetness Chicago 58 beef salami, thick-cut and grilled, with honey mustard and red onion (I added some yellow mustard too). My wife had the bagel and lox platter and was very, very satisfied. And we split a plate of latkes, which come with a very tasty spiced applesauce.

                            Place was pretty busy even with the absence of smoked meat. Service was good.

                            1. re: childofthestorm
                              v
                              Vinnie Vidimangi Sep 26, 2009 07:46 PM

                              Sounds great! Do they give out their recipes?

                      2. re: childofthestorm
                        m
                        millygirl Sep 26, 2009 01:12 PM

                        Yeah I guess....but at the same time I'd be pretty disappointed.

                        1. re: millygirl
                          c
                          childofthestorm Sep 26, 2009 01:30 PM

                          I knew he was out of smoked meat in advance, it was announced on Twitter and various blogs, and went anyway. Lots and lots of good stuff on the menu. Plus they had smoked meat trimmings for hash, burgers, etc. Just no briskets.

                    2. aser Sep 28, 2009 01:15 AM

                      Went around 2pm today and they were down to the last of their smoked turkey. It is Definitely opening jitters but that is to be expected w/ even the most savvy restaurateurs. I've had excellent food at the Monarch and I again had excellent food today. I'm very willing to put up w// a few bumps along the road.

                      Being my first visit to v.2 and smoked meat being off the menu, it forced me to try out the new menu (I knew they were out going in). I had the chopped liver sammich, very nicely seasoned, plus smooth consistency. Minor quibble would be the raw red onions, overpowering the liver at times. Fries again being a very generous portion, and perfectly cooked like my other visits at the Monarch (I'm more blessed than the soggy fry critics?). I like them much more than JK's much ballyhooed frites.

                      gf had lox/eggs/onions, which was decent but not too memorable. The scrambled could've been more wet, and a touch more seasoning. Latkes was the one miscue, a bit burnt to be honest.

                      I notice w/ other tables that fries took longer to arrive than sandwiches, seems to be a recurring issue. Staff was very friendly, I recognize some from the Monarch days. They aren't all inexperienced folks as boarders have derived from Zane's blog comments.

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