UPDATED: TORONTO — Marky’s Deli & Restaurant, a glatt kosher restaurant located at Bathurst Street and Wilson Avenue in the heart of Toronto’s Jewish community, closed July 18 after 43 years in business.
Erez Karp, 54, son of Marky’s founders Rivka and the late Azriel Karp, cited the economy for his “quick decision” to shut the landmark eatery’s doors, which leaves Toronto without a kosher sit-down delicatessen.
“I believe there is an economic crisis in the Orthodox world. People are focusing on their priorities, such as school and synagogue, and there is less and less money left for restaurant meals.”
As well, according to Karp, many Con-servative Jews are not strict about eating in kosher establishments. “Part of the [kosher] market has disappeared.”
He said that four other local kosher meat restaurants – King Solomon’s Table, Miami Grill, 398 West, and Delicacies Bar and Grill – have closed recently, and “the fact that my business did not increase at all tells me something. It is clear what is happening.”
Karp said that his parents, who met in Israel, and moved to Toronto in 1968 via Montreal, bought a non-kosher restaurant with the idea of making it kosher.
Erez Karp
“It was one of the first few kosher res- taurants in the city, and they brought in a European/Zionist attitude. Not only was the food delicious, but it became a social place, with a lot of young Israelis hanging out,” he said.
“My mother was a great cook. She converted a lot of recipes into kosher, and everything is made from scratch. We still pickle and smoke our own meat and grind our own breadcrumbs. Chicken fingers are a favourite [for all ages.]”
Karp, a lawyer by profession, took over Marky’s in 1988. “My first job there was washing dishes when I was 11 years old. I had to stand on a box to reach the sink. I have [since] worked every position in the restaurant.”
He said despite popular belief, the res- taurant business does not involve extra- long hours.
“We just work different hours than ev- eryone else. We open up when everyone has already started working, and when they come in for dinner after work, we’re work- ing.”
He said he has no immediate plans for his post-Marky’s future.
“It all happened very quickly. I haven’t had a chance to figure it out.”
