In the spring we mentioned that the DGS Deli would be opening in the summer. Well, it’s now Fall and we’re still wishing and hoping for some good corned beef. Good thing DGS has finally arrived; it’s D(eli) Day!
D.C. gets compared to New York City in many ways, for better or worse. It’s almost like the Cowboys/Redskins rivalry, always wanting one another to somehow fail. There was always a shortage of good deli’s in the DC area and when one did open it was shuttered a few months later. Here’s hoping that DGS Delicatessen thrives. The shining beacon of deli hope in Dupont Circle.
“We’re respectful of the tradition and food of a New York deli but try to incorporate D.C. style,” says DGS partner and former Tallula chef Barry Koslow. “To us, the Jewish experience started in Eastern Europe, through Western Europe. There are North African influences on the food from there to New York and finally to D.C. There are a lot of classic recipes but we want to make it accessible.”
Offering a menu full of the deli standbys, the menu sports classics like potato latkes and corned beef sandwiches as well as variations on New York Jewish-deli themes, like the Grilled Eggplant Reuben (emmenthaler, sauerkraut, Russian dressing on double-baked Rye) or the Salmon Pastrami, (with labneh, pickled mustard seeds and cucumber salad on a Montreal bagel).
Will they offer cheesecake? Of course, though it won’t be New York style. In fact, it’s “DC Style,” a playful stab at everyone’s proclivity to adopt the recipe from our neighbors to the north. DGS’s take, the “DC Style” take, is less dense, a bit fluffier. Their other dessert options are less playful but just as mouthwatering, like the Sweet Noodle Kugel with salted caramel ice cream.
DGS opens tonight for dinner starting at 5:30 pm. They’ll eventually offer a deli brunch on both Saturday and Sunday. Guests can enjoy a range of items from pastrami hash with fried duck eggs, roasted peppers and mustard sauce to a plate of Challah french toast with toasted almonds and Virginia maple syrup.
All their pickled items are prepared in-house, from their fish to the eggs to the vegetables, and their mustard–tangy, sweet and sour–is also made under the DGS roof. All their meats are smoked and cured there too, some preparation requiring days for just a few slices of tender goods.
What could compliment their bright, playful menu further? The bar, of course, with cocktails and beer and wine options all hand-selected by beverage director Brian Zipin to pair well with every food option available. Wines are approachable and fairly priced, while the four beer options on draft offer a fun, ever changing line-up for customers.
If this is how DC does delis, bring it on! Below are a few drool-worthy photos provided by BYT.
Peace, Love and Deli’s!