Cometh? Yeah, I know. I’m a bit of a goofball but its 1 am and it’s the best I can do.
Dan DeMatteis and I are hard at work on the new menu. Working with someone like Dan is really exciting and rewarding. He’s such a pro that he not only makes great food, he understands the big picture. What is the big picture? If I was Kurt Vonnegut I’d draw a picture here or if I was more technically adept I might insert a photo or funny graphic image. But I’m not so here goes:
The Big Picture takes into consideration the prep and cooking requirements involved as well as inventory, storage, the competence of our staff and of course cost and potential sales. Its one thing to say “we should have x on the menu” and quite another to understand the complexity of each aspect of each dish. The menu as it stands is dead simple. I planned it that way because I simply didn’t know how well we could execute a complicated menu.
Look at my heritage. At the Monarch we had the most limited menu in the city – including what you’ll find in hospitals and school cafeterias. That was part of our charm. It was also dictated by the size of our kitchen. We simply couldn’t do any more than we did. Well, we could have done deep fried pickles but we’ll make up for that on the new menu. Ranch sauce? Fuck that. Dan’s working on a yoghurty/sour creamy dill and caper sauce that’ll knock your tits off.
Want more? Danny Griesdorf’s Chicken in a Pot will go the way of Danny Griesdorf himself. In it’s place will be Maple Dipped Fried Chicken. Breakfast will feature “The Leaning Tower of Caplansky”. Three pieces of thick cut challa stacked high with layers of blueberry jam, cream cheese and beef bacon on top. Unlike the one in Pisa, this leaning tower will be drenched in real maple syrup. Getting hungry, yet?
In the finest deli tradition we’ll name names. That is, we’ll make some of our favourite customers’ dishes available for all to enjoy. For example, “The Geddy” will be the Rush front man’s usual: versht (salami) and eggs with lox. Just like his Zaidy used to make for him. Closer to the Heart? You betcha. Or you can have “What Zane Eats”: grilled versht and chopped liver with onions and honey mustard. If I can’t put myself on the menu, what’s the point of owning a deli? Ego-centric prick that I am.
Want more? You’ll have to wait and see. I’m thinking of doing a menu tasting event for the FOD crowd. FOD? Friends of Deli. Is that you? Send me a message and let me know you’d like to come and fress. If we do such an event you’ll be on the list. Aaron Platt’s already there but if you’ve seen how thin he is, you know that he needs to be there.
