Ca­plan­sky’s ex­pand­skys

NOW Magazine - Hot Summer Guide - - FOOD & DRINK - SD

Af­ter op­er­at­ing out of the lov­ably low-key Monarch Tav­ern for the past year, Zane Ca­plan­sky’s (12 Clin­ton, 416-500-3852) indie deli is about to go high-pro­file when it moves to big­ger – 66 seats – digs at Col­lege and Brunswick in early July.

“My great-grand­fa­ther’s hard­ware store used to be next door and my other great-grand­fa­ther’s kosher butcher shop was two blocks di­rectly south,” says Ca­plan­sky of the lo­ca­tion.

The menu will also be sig­nif­i­cantly larger, with the prom­ise of lox, latkes and knishes – Gourmet mag­a­zine guru Ruth Reichl is a fan – as well as liver ’n’ onions and Ca­plan­sky’s bubby’s chopped liver topped with gribenes, crispy chicken skin crack­lings and fried onions. Is the easy­go­ing chef pre­pared for the in­evitabil­ity of even more cus­tomer de­mand?

“I re­ally don’t want a re­peat of last year,” laughs Ca­plan­sky, who had to tem­po­rar­ily close up shop shortly af­ter open­ing on Clin­ton when he ran out of his house-smoked brisket. “Maybe I should tell peo­ple we open in Au­gust so they don’t all show up at once.”

Zane Ca­plan­sky is grow­ing to keep up with busi­ness.

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