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Schwartz´s Restaurant

In this feature, you will find information about other activities of Celine Dion, specifically related with the restaurant called Schwartz´s, wich is owned by Celine and her husband among others.
Schwartz´s, also known as the Montreal Hebrew Delicatessen is a delicatessen established in 1928 by Reuben Schwartz, a Jewish immigrant from Romania. The restaurant is located at 3895 Saint-Laurent Boulevard in Montreal, Quebec, Canada. It is a landmark in the city and the most famous Montreal-style smoked meat restaurant. In 2012 Celine Dion and her manager and husband, Rene Angelil became the current owners of Schwartz´s.
...> History
Schwartz´s was founded in 1928 by Reuben Schwartz, a Jewish immigrant from Romania, and the restaurant has been in the same location ever since, at 3895 Saint-Laurent Boulevard in Montreal, where it is now tucked in around funky storefronts and trendy boutiques. The restaurant is a single white-tiled room containing several rows of long narrow tables. The deli has passed through several owners since its foundation. Reuben Schwartz (1928-1971) was the founder of the Montreal Hebrew Delicatessen in 1928. Reuben Schwartz was described by many as a bad businessman and a supposedly nasty character (boozer, gambler, womanizer) whose family could not stand him. Then came Maurice Zbriger (1971-1981). A violinist and composer, Zbriger was eventually made a partner, and eventually, sole owner of Schwartz´s, until his death in 1986. He took Reuben Schwartz into his home and created him 'manager for life'. Zbriger made Schwartz´s a great success, and with the profits from the business, Zbriger spent many thousands of dollars organizing free concerts of his music. His story was documented in the National Film Board of Canada production "The Concert Man". The third owner was Armande Toupin Chartrand (1981-1999). She began as a professional organizer and care-taker to Maurice Zbriger and through her service to him she was willed the delicatessen. Hy Diamond (1999-2012) bought Schwartz´s in 1999, after acting as the accountant for years to its previous owner, always referred to himself as “only its curator” rather than proprietor. In 2012 after weeks of rumours, was confirmed that Schwartz´s was sold, on March 5, 2012, to the Nakis family and Rene Angelil, along with his wife Celine Dion and two of his nephews, for a reported sum of almost $10 million. The current owners of Schwartz´s are a partnership consisting of Paul Nakis (whom is involved in the Baton Rouge Restaurant chain among others), his granddaughter Anastasia, Rene Angelil with his wife Celine Dion, and nephews Eric and Martin Sara (sons of Paul Sara, former owner-along with Angelil, of the Nickles restaurant chain). Celine and Rene hope to maintain the authenticity of the restaurant and only make necessary improvements.
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...> The Concept
Schwartz´s often has a line extending out of the store, whether it is the middle of the day or late at night. The company also sells smoked meat by mail order. It is kosher style rather than strictly kosher. The staff of Schwartz´s credits the unique flavour of their smoked meat to their mandatory 10 day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 80 years worth of buildup. Schwartz´s main offering is smoked meat, typically served there as a sandwich on seedless rye bread and slathered with French´s mustard. The two slices of sandwich bread are typically rotated 90 degrees from alignment and cut down the center. The meat is ordered by the fat content from lean, medium, medium-fat or fat. Medium and medium-fat are the most popular and in some opinions, the most delectable, since lean tends to be dry and fat may be an acquired taste. The classic Schwartz´s meal include a medium-fat sandwich, fries, half-sour pickle, coleslaw, red pepper, and a black cherry soda. Schwartz´s is also credited with the creation of Montreal steak seasoning or Montreal steak spice (a spice mix used to flavor steak and grilled meats) when Morris "The Shadow" Sherman, a broilerman working at Schwartz´s in the 1940s and ´50s, began adding the deli smoked meat pickling spices to his own rib and liver steaks. Due to the popularity of the seasoning with the customers, eventually it became a trend in Montreal delis and steakhouses to spice their steaks similarly. In the fall of 2008, Schwartz´s opened a take-out location next door.
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...> Words Of Celine & Rene
"I have so many great memories of being there with the guys and with Celine and our families throughout the years. It´s the most unique restaurant in the world, and we´re thrilled to be a part of it", said Rene Angelil in a written statement in 2012. Celine said she felt fortunate to be in such a position to be able to make purchases like this.
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