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The comprehensive index of every blog post, magazine story and restaurant review that appears on Torontolife.com
(Image: Renée Suen)
Toronto Life‘s annual ranking of the city’s 10 best new restaurants is in our April issue, on newsstands now. Despite the lacklustre economy, it’s been a banner year for eating out. Here, James Chatto picks five more new restaurants are worth lining up for.
Thankfully, Caplansky's Delicatessen remains intact (Photo by Ian Irving)
Caplansky’s Delicatessen was closed yesterday, and officials crowded its College Street space after a technician set off a small fireball while trying to install a fryer. Zane Caplansky writes on the restaurant’s blog that the technician got burned and, amid the panic, used the fire extinguisher, then ran onto the street. Firefighters arrived, and soon the police, EMS, Toronto Public Health, the Ministry of Labour and Technical Standards and Safety Authority arrived to see if the technician who fled was OK. Eventually, the fryer vendor who hired the technician came to the restaurant and told the police that he installed the fryer himself. The cops promptly arrested him for obstruction. “Seeing your kitchen equipment guy being cuffed in your dining room and led away by the police is an experience I never imagined I’d have,” writes Caplansky. “And I’m not grateful for it.”
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As people downsized discretionary spending (and foie gras consumption), the city’s chefs embraced their new bread and butter, turning humble sammies into the greatest thing since, well, sliced bread (sorry, we’re, um, on a roll). We chart the best of an ever-increasing bunch.
Smoked meat: Zane Caplansky insists on waiting for the cure (Photo by Robin Sharp)
Zane Caplansky, owner and operator of Caplansky’s Delicatessen, confirms on his blog that he will not be serving his famous smoked meat for one week—that is the time he’s estimating for the meat to be properly cured. This may pose a problem for his patrons, as the somewhat limited lunch menu has two items with smoked meat: an eight-ounce burger (20 per cent smoked meat, 80 per cent ground chuck) and a seven-ounce sandwich.
The reason behind the shortage is entirely due to Caplansky’s success: “I am a victim of my own excess. Or lack of excess,” he writes. “I figured we’d be busy. I didn’t think we’d be this busy.” The meat master is convinced that the deli meat he has been serving is not up to his standards, so serving none of it for a week is “better than [feeding customers] under-cured meat and have them never return.” Fret not, though; Caplansky goes on to say he’ll be purchasing a new bigger and better smoker for the deli within the next few days. Until then, we’ll have to stick to non-hilariously named foods. Grilled versht, anyone?
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