When Torontonian Zane Caplansky was 16 years old, his then-girlfriend, who was from Montreal, introduced him to the smoked meat of the famed Schwartz’s Delicatessen. Caplansky broke up with that girlfriend many years ago, but his devotion to good deli has been abiding. “My love affair with smoked meat has been long lasting,” he declared.
Now 42, Caplansky, who opened his eponymous Caplansky’s Delicatessen in downtown Toronto a year and a half ago, has wedded his name and reputation to his own version of cured and smoked beef brisket. Not to be confused with corned beef (the pickled and boiled brisket for which Toronto is traditionally known), Montreal smoked meat is more like pastrami — the main difference being that the former is made from brisket and the latter from the tougher navel cut.
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