Comments on: Caplansky’s opening lunch

By: Lauren

Lauren — Tue, 10 Jun 2008 18:53:33 +0000

can we pick up sandwiches for our flight to paris? omg the meat looks delicious.

By: Howard (Silverstein) Binstock

Howard (Silverstein) Binstock — Tue, 10 Jun 2008 23:44:32 +0000

When I was in high school a group of friends and I found San Francesco’s which, I think, is right next door to where Caplansky’s is now located. I only wish I were back in high school and living much closer to Toronto (I’m in California) so I could alternate days going one day for Italian and the next for Jewish. By the way, the picture is so good I can almost taste the meat and almost, as you know, only counts in horseshoes.
Finally, I went to school with Susan Caplansky whose family owns (owned) Health Bread - is there any relationship between these two families?

By: julia s

julia s — Wed, 11 Jun 2008 05:10:51 +0000

Sounds so good! Can a girl go there on her own? Can’t wait to taste everything, as the reports are that the fries, slaw, and potatoes, and of course the meat, are fabulous! Congratulations, Caplansky’s!

By: blair

blair — Thu, 12 Jun 2008 02:58:21 +0000

Sure, Julia. No problem for a single girl. Very nice people. You can eat in or take out, but you have to walk upstairs to the Monarch Tavern, pass the bar–pretty empty midday, unless a Euro Cup Soccer game is on, and order from Zane at the kitchen counter. It’s worth it, too!! Very yummy sandwich.

By: Save The Deli » Blog Archive » Caplansky’s so popular, it runs out of meat!

Thu, 12 Jun 2008 20:43:40 +0000

[…] here in Toronto last Tuesday. I wrote about it in the Globe and Mail last Sunday, and posted on it Tuesday afternoon. That posting was my largest ever, bringing over 1000 visitors to this site in the past three […]

By: J.M

J.M — Tue, 17 Jun 2008 14:43:06 +0000

Your site is amazing! I am psyched to try out Caplansky’s. Grew up on corned beef in Toronto and loved it, but when I first hit Shwartz’s for 2 medium smoked meats with a black cherry, it was like I had never had a sandwich before……loved it so much that once back in the 416, I had to make my own smoked meat - best stuff I’ve ever had, but an unbelievable amount of work - think in terms of weeks and even when you finish the cherry wood smoking, you need to put the brisket in the fridge for 24 hours, then steam it for 3 hours, then back in the fridge, then re-steam for 30 mins every time you want to serve. I also suggest steaming the bread slices for 30 seconds or so. btw, you mention “New York Pastrami” in your preamble. Isn’t MTL smoked meat just romanian pastrami?

By: Teena in Toronto

Teena in Toronto — Sun, 03 Aug 2008 14:50:02 +0000

We checked it out yesterday … yummy sandwich!

By: eris

eris — Sat, 18 Oct 2008 16:16:19 +0000

Just an F.Y.I.: Texas-style barbecue is beef brisket smoked over mesquite, NOT hickory. Huge difference. Hickory is used for Carolina-style barbecue (which is almost always pork).

Cheers!

By: Save The Deli » Blog Archive » Happy Birthday Caplansky’s

Save The Deli » Blog Archive » Happy Birthday Caplansky’s — Tue, 09 Jun 2009 21:32:49 +0000

[…] kitchen at the Monarch Tavern in Toronto, and started slicing his dry aged, hand cut smoked meat. There was a good crowd that day. So good, in fact, that he sold out of meat and had to close for two weeks. It’s been a hell […]

By: Tom

Tom — Wed, 15 Sep 2010 21:17:38 +0000

Had Lunch for the first time, the service was great
but the food was poor. During my meal the owner
was yelling at his employees. Why did I chose this place. I plan on warning everyone at school about this place.