What's On The Menu At Caplansky's Yorkville, The Deli's New Fast-Casual Location

Tuesday Jun 28th, 2016



Name: Caplansky's
Neighbourhood: Yorkville
Contact: 156 Cumberland Avenue, 416-967-7676, caplanskys.com, @CaplanskysDeli
Previously: Tony Bulloni
Executive Chef: Zane Caplansky


A slightly condensed version of the College Street menu - what Caplansky calls the deli's "greatest hits" - plus a few new items, like latke poutine and a fried chicken sandwich. Pickles are no longer served with every meal, but guests are encouraged to enjoy (in moderation) the self-serve mustard and pickle bar. The restaurant is currently open for breakfast, lunch and dinner; starting in June, Caplansky hopes to stay open late from Thursday to Saturday. "I think offering a great smoked meat sandwich - or a poutine or a burger - at midnight or 2 a.m. would be a great public service."

Lakte poutine: house-made potato latkes topped with Prince Edward County cheese curds and Caplansky's smoked-meat gravy. $7.95

The original smoked meat sandwich ($13.95) and a pickle-topped pint of Caplansky's own Deli King dunkel ($5.75).

The CFC: buttermilk-fried chicken thighs topped with coleslaw, lettuce, tomato and Russian dressing. $13.95

House-made maple beef-bacon doughnuts. $4.50


Fountain pop, wine (leftover stock from Tony Bulloni at the moment) and draught beer, like Caplansky's own Deli King - a dunken accented with briskey seasoning, made in collaboration with Guelph's Wellington Brewery. Caplansky plans to work with Wellington to develop a whole line of brews, including a toasted-mustard kolsch, a smoked stout and a sour pickle beer. 


Caplansky partnered with Jackman Reinvents (the agency responsible for rebranding the Beer Store and Rexall) to make the new fast-casual space highly Instagrammable: the logo's been given an update, brass floor tiles sport cheeky sayings ("I'll have what she's having") and a feature wall is plastered with custom made pickle-and-mustard wallpaper (identical to the paint job on Caplansky's new food truck, Bubby Doris). The lower-level dining area can be rented out.

The slicer, a 1969 Omas, is the Ferrari of meat slicers according to Caplansky.

Here are the self-serve mustard and pickle bars. Coming soon: a six-tap mustard fountain (with one of those taps dedicated to ketchup).

Customers order at the counter and then take a number to their table.

Customers can buy Putter's pickles or Caplansky's mustard to go. Also for sale: pickle socks.

Excellent life advice is free.

The Chief Fresser himself, Zane Caplansky.

Post a comment