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.