Tag: takeout

Omnitsky’s new place

The move of Omnitsky Kosher to Fraser Street has been a positive one overall, says owner Richard Wood. (photo by  David J. Litvak)

Omnitsky Kosher recently reopened on Fraser Street in East Vancouver. Forced to move from its Oak and 41st location because of redevelopment, the deli’s owner, Richard Wood, took advantage of the situation to rebrand Vancouver’s longest operating kosher butcher and deli, which has its roots in Winnipeg’s North End.

Eppy Rappaport, who bought Omnitsky’s from William Omnitsky in 1983, brought the deli from Winnipeg to Vancouver almost 30 years ago. It’s a Canadian institution, having been established by William Omnitsky’s father, Louis, in 1910. Wood took over the business just over a year-and-a-half ago.

When the deli opened on Fraser Street two weeks before Passover, it was only selling Passover products. It’s now back in full operation, and bigger than ever.

The new store is significantly larger than the old one. Divided into two sections, one half is basically a grocery store with an array of kosher products, ranging from meat, poultry and cheese, to grape juice, challahs, pickles, herring, crackers, cookies, and many more kosher items. The other half is a dining area that seats 40 to 50 people for breakfast, lunch, snacks and shmoozing.

“Everyone,” said Wood, “loves the spaciousness, the openness, the décor and the feel of the new dining area.”

He hopes that, eventually, the restaurant will be open for dinner as well, so that Jews who keep kosher “can enjoy a dinner out.”

Other than the larger dining room, Wood notes other differences between the Oak Street store and the one on Fraser: longer operating hours, additional kosher products and, in response to customer requests, more takeout meals.

Wood has started a WhatsApp group to let customers know about specials and to inform them about new products being offered, such as chicken wieners and salamis.

Omnitsky’s hosted its first event in April. The event itself was a first-ever in Vancouver: a third Passover seder, organized by Jewish Addiction Community Services Vancouver, which was led by Rabbi Joshua Corber, JACS’s director of addictions and mental health services. According to Wood, it was a rousing success that attracted more than 50 people.

Wood is open to hosting other after-hours events, like parties, book launches, poetry readings, musical performances, etc. He welcomes people’s suggestions, as he envisions keeping the restaurant open longer hours to accommodate the dinner crowd as well as bar and bat mitzvah parties.

photo - When Omnitsky’s first opened, it was only selling goods for Passover. Now, the store is offering a full selection of kosher products and the restaurant a full menu
When Omnitsky’s first opened, it was only selling goods for Passover. Now, the store is offering a full selection of kosher products and the restaurant a full menu. (photo by Cynthia Ramsay)

In addition to serving dinner on a daily basis, Wood said, “We want to offer some different menu items, like salmon or steak, to give our customers some affordable dining options, because going out for dinner is not cheap.”

Wood’s long-term plans for Omnitsky’s include employing a baker a few times a week to make bagels, pastries and other treats.

The deli is doing well in its new location, attracting new – and different – customers than it did on Oak Street.

“A majority of our clientele and regulars have returned, but we are seeing an increase in younger families coming in from the neighbourhood and younger Jewish families who are coming in for lunch on Sundays, which has been a popular day, and this is a major change from the old store,” said Wood. “In addition, we are having a broader increase in non-Jewish clientele coming in.”

This growth will require some innovative thinking to maintain.

“The challenge with the non-Jewish clientele is that the price of kosher food is substantially more expensive than non-kosher food and, therefore, some of our new non-Jewish customers in the neighbourhood find Omnitsky’s to be pricey,” said Wood.

While he is offering some value-added combos – for example, a hotdog, fries and a drink for $9.95 and a sandwich with fries and a drink for $24.95 – to make things more affordable for customers, he said, “the price of meat is something we have no control over.”   

Another challenge for Omnitsky’s is that some customers of the previous store, which was in the heart of the Jewish community, find it difficult getting to the new location. To address this issue, the deli offers free delivery on orders over $50.

Wood is open to suggestions from customers about how to improve the menu or any aspect of the store.

“I am always open to feedback either positive or negative,” he said.

While there have been some growing pains, including staffing and equipment issues, the move of Omnitsky’s to Fraser Street has been a positive one overall, said Wood, who would like his customers to see the deli, which also offers catering, as more than just a place to buy kosher food.

Jewish life “revolves around family, food and prayer,” said Wood, and he would like the Jewish community to view Omnitsky’s as a meeting place where they can shmooze, bump into their friends and be proud to be Jewish. A place where they can say “Am Yisrael chai,” have a kosher meal, do their Shabbat or holiday shopping or order takeout – even order shiva platters, which can be prepared on short notice.

“We want Omnitsky’s to be there for our customers through good times and bad times, for simchas and in times of mourning,” said Wood.

For more information on the deli, check out omnitskykosher.com or head to 3435 Fraser St. and grab a bite, something to eat in or take home. 

David J. Litvak is a prairie refugee from the North End of Winnipeg who is a freelance writer and publicist, and a mashgiach at Louis Brier Home and Hospital. His articles have been published in the Forward, Globe and Mail and Seattle Post-Intelligencer. His website is cascadiapublicity.com.

Kind Café offers vegan food

Samantha Emerman opened Kind Café last year. While closed during the COVID-19 pandemic, they are operating a pickup service twice a week. (photo by Olga Livshin)

Kind Café is a warm, airy space, a place for friends to meet and eat together. Or, at least it will be a welcoming meeting place again, after the coronavirus pandemic is over. In the meantime, the restaurant is offering takeout service only.

Jewish community member Samantha Emerman, with her father, Marvin Emerman, opened the café in August 2019. The main idea behind it was threefold: no meat, no dairy, no waste.

“I became a vegan in 2013. I went to a nutritionist college here, in Vancouver. I learned where our meat and milk come from, so I stopped eating them,” Samantha Emerman told the Independent in a recent interview.

Initially, she opened an online business, ran some seminars on healthy eating habits and offered nutrition coaching. She supplemented her income by working at local restaurants and coffee shops.

“Do you know how much garbage Starbucks produces?” she said by way of but one of many possible examples. “In a busy location, they take out the garbage every hour. I wanted to create a space for people to enjoy their meals, while generating no garbage at all. It’s a much kinder way to feed people – kinder to the environment, to our planet.”

Emerman started doing research on what kind of restaurant she wanted. “There are other vegan restaurants in Vancouver. Being vegan has become trendy, but there is no other vegan café, except ours,” she said. “And no eating establishment in the city offers the ‘no waste’ policy, except ours.”

The next important decision was where to set up shop.

“I researched for a long time. We looked into downtown locations,” she said, “but most people in downtown rely heavily on their daily to-go coffee. We checked out the suburbs, like White Rock. In the end, we decided that the best location for our café would be Main Street, with its diverse people.”

And, last August, Kind Café opened its doors on Main Street.

“We offer a vegan menu and we don’t generate any garbage. We don’t even have a garbage can inside,” Emerman said proudly. “We don’t have any plastic or any single-use items here. Everything is reusable.”

The zero-waste initiative extends to all areas of eating, including the takeout aspect of the business. The café doesn’t have paper coffee cups or foam containers for to-go orders.

Before the coronavirus hit, Emerman said, “If people want[ed] takeout, they should come in with their own containers. It took awhile for the people to get used to that idea, but now, most of our customers who want a takeout come with their own containers.”

She called this policy BYOC (bring your own container). “We are passionate about BYOC,” she said. “When you dine inside, we have you covered with metal cutlery, ceramic plates, mugs and glasses. Otherwise, instead of the disposable plastic utensils, paper cups and single-use food containers that are polluting the environment, we kindly ask our customers to bring their own.”

Even with the COVID-19 restrictions, Emerman isn’t sacrificing her environmental beliefs. Instead, she is extending the practice of “renting” containers, which was in place before the virus. The café is temporarily suspending its BYOC policy and is now only offering customers food served in new glass containers for which there is a monetary deposit that will be returned to the customers at a later date, when they return the container so that it can be washed and reused.

“We’re trying to shift the focus away from the single-use mindset altogether,” she said. “Why use any product only once and throw it away? We are here to shake up the food industry, change people’s behaviour pattern, and to make BYOC the norm.”

The demographics of Kind Café are as diverse as the Main Street population. “About 60% of our customers are regulars who work or live in the area,” Emerman said. “Most of them are between 14 and 40, professionals and students. The rest are walk-ins. All kinds of people, really. And people are still discovering us.”

photo - Kind Café opened its doors on Main Street last August
Kind Café opened its doors on Main Street last August. (photo by Olga Livshin)

As a way for people to discover the new café, Emerman has been offering the space for events and seminars on healthy eating. One of the events that fit the café’s no-waste strategy was a clothing swap. “It’s the same principle,” she said. “You don’t want this sweater, but someone else might want it. No throwing away anything.”

The no-waste guidelines apply to the restaurant’s suppliers as well.

“We don’t accept the products in plastic bags. We have our own large containers for the supplies we use,” said Emerman. “The only bags we do accept are paper and reusable. But it took some time to find suppliers who share our beliefs. That’s why we have 11 suppliers for different products, not two or three, like Starbucks.”

The café is a family business. “My father is my partner and mentor,” Emerman said. “He taught me a lot. Most of the recipes are our family recipes or my own, although now that we hired a chef, he contributes, too. My sister is the office admin. My mom does everything that needs to be done. We are a very close family.”

Of course, they have some hired staff, all of whom happen to be, like the Emermans, vegan. “It is not a requirement for working here,” she stressed, “but our staff want to work for us. There are not too many vegan places in the city.”

The majority of work falls to Emerman herself. “Owning this café is the hardest thing I’ve ever done. I do everything. I bake. I manage front and back. I look for suppliers. I do advertising on social media – Facebook and Instagram. It’s a 24/7 job and the most rewarding I’ve ever done.”

To order takeout and for more information on the café, visit kindcafe.ca. The website notes, “We know that getting your hands on certain groceries, specifically vegan food, during this time can be challenging. Although we do not currently have a delivery service, we will be open for a small window, of three hours, twice a week, for you to come pick up orders!”

They request that customers preorder by Friday, 10 a.m., for Saturday pickup and Monday, 10 a.m., for Tuesday pickup. There is an online form to fill out, and an invoice will be provided once your order is confirmed.

Olga Livshin is a Vancouver freelance writer. She can be reached at [email protected].