Comments on: Michael Wex nailed it

By: aser

aser — Mon, 28 Sep 2009 05:48:00 +0000

The doc you speak of pops up here.

http://ginamallet.com/2009/09/22/zane-caplansky-is-david-caplans-brother-elinors-son/

I went to the new location today for the first time to enjoy the expanded menu. Even though smoked meat was sold out, it gave me a chance to try the chopped liver. Very enjoyable, the chopped liver is prepared well. Only small critique is perhaps go lighter on the raw red onions topping the sandwich?

By: Big T

Big T — Mon, 21 Sep 2009 20:44:44 +0000

“I’ll be back”
-some California-based political guy

By: Iain Grant

Iain Grant — Mon, 21 Sep 2009 20:40:00 +0000

Just read the story about your Now Magazine outburst at mondoville.com and had to come read the whole story. Now I want to visit the restaurant. Sounds great, I hope you have tons of luck and even more success.

ig.

By: Zane Caplansky

Zane Caplansky — Fri, 18 Sep 2009 01:42:38 +0000

I appreciate that, Big T, but believe it or not I had an older gentleman come in and tell me that what I served him “isn’t kishka”. Another fellow told me I should go up to Centre Street and taste their smoked meat to learn how to do it. I’m not making this up. The key is not to get too high or too low based on what anyone else thinks. Just be my authentic (crazy) self and try and enjoy all this. People like you and others on here make it worthwhile and far from thankless.

By: Big T

Big T — Thu, 17 Sep 2009 18:31:35 +0000

You dont just make good food. You touch the place where people learned to love food, and therefore you need to learn to live with them lineups because they aint going away.

That kishka, I’m telling you…

By: bakerboie

bakerboie — Thu, 17 Sep 2009 01:40:11 +0000

I am a professional baker. and yes I know the meat is KING in your deil and fantastic at that!! but the cheesecake WOW and I love that you also feature a local bakerys’ pies keep up the fantastic job

By: TOFoodie

TOFoodie — Wed, 16 Sep 2009 15:16:00 +0000

Your post reminds me of an evening not too long ago when we had some friends over for pizza. A few people were gathered around the kitchen with some wine/etc. While I waited for the pizza stone to heat up I prepped the various ingredients – slicing bocconcini, mixing up a bowl of sauce… without thinking, I dipped my finger into the sauce and gave it a taste. Not enough salt. I added salt, gave it a stir, and did the finger-taste-test again. One of my horrified guests looked at me like I had smashed the Rosetta Stone. I think reactions to situations like that is a good way to separate the serious cooks from the not-so-serious cooks.

ALSO, I’ve been to your new location twice already and I LOVE it. The servers are friendly, the food is consistently good (admittedly, I only ever have the smoked meat sandwich, because I love it so much). People who compare you to Schwartz’s or Katz’s need to get a life.

Best of luck in the new location – for every complainer out there (whether to your face or on Chowhound), you have many more satisfied customers (like me) that plan to make Caplansky’s a regular stop.

By: Richard

Richard — Wed, 16 Sep 2009 13:33:25 +0000

humans love to complain.
been reading the reviews on Chowhound. some are justified. others are clearly by people who went to your place expecting to be disappointed and wouldn’t accept anything otherwise.

i will say, though: the chopped steak is my favourite on your menu. i think i’ll only order that and poutine from now. on.

and Dr Shmuck is a winner. how does the bread get on top of the sandwich and then the sandwich onto the plate? i mean, hand washing is taking place. that’s probably cleaner than a meat fork that may not be washed as frequently as hands.

By: carolyn

carolyn — Tue, 15 Sep 2009 20:57:48 +0000

I agree with lister. What kind of moron thinks chefs don’t touch their food. Gotta just shake your head and laugh at that kind of naivety.

By: Michael Anthony

Michael Anthony — Tue, 15 Sep 2009 19:36:58 +0000

I just had lunch there today, it was great !!! The service was very friendly and very conscious about the time it takes to get the food on the table, with the waiter checking 3-4 times with us to ensure the meat slicers did their slicing and serving quickly. The basket of fries you get are generous. Parking is very ample in the area, as you can find parking on College or on both sides of the side street where the restaurant is at.
The sandwich was delicious. The restaurant is bigger than I thought, and there is nice patio. The diner was busy and packed, yet roomy enough to feel comfortable. The types of people that were there today for lunch were the young college street crowd, a couple of bikers and plenty of office workers. It seems like the area of workers are either in IT/business or in the trades. Either way it’s “MAN” food in essence.
I wish you guys good luck, and I will definately be recommending it to everyone as well as coming back more often.