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1. Washingtonian

   1. 5 Vegetarian Reubens Even Corned Beef Fans Will Love

      March 2015

      DGS makes one of the best Reubens in the city, and the meatless version isn’t too far from the original. The kitchen treats tempeh the same way it does pastrami: rubbing it with mustard, black pepper, and coriander, smoking it until tender, and stacking it on buttery rye with local No. 1 Sons sauerkraut and Swiss. House-made Russian dressing spiked with pickle juice drives the flavors home. Try it any time of day in the deli, or take it to-go from the lunchtime counter.

      Original Post

   1. 100 Very Best Restaurants 2015

      January 2015 | No. 30: DGS Delicatessen

      Don’t miss:
      Matzo-ball soup
      Tongue gyro
      Benedictberg, a smoked-salmon twist on eggs Benedict (brunch only)
      Chocolate-babka bread pudding
      

      Original Post

   1. 100 Very Best Restaurants 2013

      DGS Delicatessen

      Taking its place among a new generation of artisanal delis that have popped up in Brooklyn, Portland, and San Francisco, DGS bids to bring corned beef and knishes out of the Sysco age by embracing the from-scratch values that reigned a century ago.

      Original Post

2. Washington Post

   1. A Glorious Chicken Schnitzel from DGS Delicatessen

      Plate Lab | November 14, 2014

      You’ll want to wear something with some give around the middle when you order the chicken schnitzel at DGS Delicatessen downtown. Chef Brian Robinson marinates a pounded boneless thigh, coats it with a spot-on rye bread crumb mix, fries it up golden. Then, he bastes it with oregano-infused brown butter till it glistens (we cut that step for simplicity’s sake). The portion practically covers its accompaniments of braised red cabbage, creamy spuds, and a house-made apple mustard cuts through the richness.

      Original Post

   1. Fall Dining Guide

      Editorial Review | By Tom Sietsema

      DGS is no standard-issue deli. For starters, the Dupont Circle outpost comes with a bar. Further, the kitchen is more respectful than reverential regarding tradition...I appreciate the way he thinks, and I dig the way he cooks...Today is reflected in the terrific wines selected by co-owner Brian Zipin and the choice cocktails that make DGS as diverting for drinking as for noshing.

      Original Post

3. Thrillist

   1. 50 Things You Need to Eat in DC Before You Die

      July 2015

      "We’re sorely lacking a solid Jewish deli in DC," said everyone before DGS Delicatessen opened. Thank you for rescuing the city from its dearth of pastrami and schmaltz. It’s essential that you consume its Reuben stuffed with house corned beef, Swiss cheese, Number 1 Sons sauerkraut and Russian dressing before your time is up on this Earth.

      Original Post

   1. 12 Chefs Name Their Favorite DC Sandwiches

      August 2015 | Matt Adler of Osteria Morini

      Surely the man responsible for Osteria Morini’s epic lunch paninis knows a good sandwich when he sees one.
      
      Favorite sandwich: The Half Street at DGS Delicatessen (pastrami, corned beef, sauerkraut, Swiss cheese & mustard on double-baked rye)
      
      Why he digs it: “When I take the first bite it just reminds me of NYC, and it’s always delicious,” Matt tells us. “I like to ask for a side of Russian dressing for dipping. That, and a Doctor Brown’s black cherry soda and you pretty much have the perfect lunch.”

      Original Post

   1. 6 UNDERRATED DC COCKTAIL PROGRAMS THAT DESERVE YOUR ATTENTION

      October 2014

      Known for: Epic Reuben sandwiches. And latkes.
      Pay attention to: Their "Delicatessen After Dark" monthly cocktail series (the next one is Oct 30th). DGS bar man Brian Zipin has created 60 original cocktails since the deli opened. The latest to debut are fresh for fall. Try the Gentlemen's Agreement, with Redemption rye, Root liqueur, and orange clove cordial, or the Uncle Benny, with Four Roses bourbon, Bénédictine, Byrrh and preserved apples. DGS partner Nick Wiseman says, "the program is inspired by our grandparent’s long nights in Lower East side taverns, winter getaways to Florida, and jazzy escapades to the Catskills." Jazzy escapades should be a part of everyone's life.

      Original Post

4. Brightest Young Things

   1. The Best New Brunching

      March 2014

      DGS not only cornered the happy hour game and the deli game, but they’ve now got the brunch game on lock. They offer two courses and a drink for $27 as well as an a la carte menu with items like the DGS Pastrami Hash (sunny side up eggs with roasted peppers, potatoes and mustard sauce), the Challah French Toast (with toasted almonds and apple maple syrup), and The Benedictberg (poached eggs, DGS smoked salmon, latkes, and Sumac hollandaise). Don’t worry, veggies; they’ve got a solid spread of non-meat options, too, like the Eggplant Reuben and the Shakshouka (poached eggs, tomato and roasted pepper stew, and grilled bread).

      Original Post

5. NPR

   1. Reviving The Spirit And Schmaltz Of The Jewish Deli

      The Salt | March 28, 2013

      "It's nice that we finally have a place that has quality Jewish food, Jewish-American food, I would call it," Jon says. "We have a couple of other places, but they're not terribly good, so we're very happy with it."
      
      The menu is not exactly what you would find in a place like New York's famous Katz's Deli. There's a grilled eggplant Reuben, smoked salmon pastrami served on bagels imported from Montreal, and a pickle plate...

      Original Post

6. Eater DC

   1. Eater's Guide to Restaurant Passover Meals

      March 19, 2015

      Traditional and non-traditional alike.
      
      Passover begins April 3, and several restaurants are offering menus for the occasion, including more traditional interpretations and more modern options. Here are some destinations for those ready to make a reservations.

      Original Post

   1. Washington, D.C.'s 30 Most Iconic Dishes

      January 29, 2015

      These are the must-order dishes from D.C.'s most influential restaurants.
      
      DGS: Chopped liver. Chicken liver is laced with rosemary and served with fried chicken skin and rye bread.

      Original Post

   1. The 38 Essential Washington Restaurants

      July 2013 - Current

      Jewish deli fare has never been a standout cuisine in D.C. - at least, not until DGS came along. The restaurant puts an upscale spin on such dishes as chopped liver. ...makes a mean matzoh ball soup, and the restaurant also has festive cocktails and a solid brunch offering.

      Original Post

7. The New York Times

   1. Giving Fast Food a Good Name in Washington, D.C.

      Heads Up | April 2013

      Cured meats are the focus at DGS, or District Grocery Store Delicatessen (1317 Connecticut Avenue NW; 202-293-4400), a modern spin on a Jewish deli. Nearly everything — pickles, pastrami, corned beef, the Reuben sandwich’s sauerkraut, even the crowning dollop of mustard — is house-made. An airy dining room features an open kitchen, brick walls and shelves displaying jars of pickles, while a takeout counter dispenses quick sandwiches at lunchtime.

      Original Post

8. Food & Wine

   1. America's Best Happy Hours

      2014

      To help you stay on budget, we've put together a list of some of the most delicious happy hours in the country. Far better than the usual two-for-one draughts and free bowls of sweaty snack mix, these fantastic restaurant specials include terrific finger foods, pristine oysters and craft cocktails for less.

      Original Post

9. Food Network

   1. 10 New-School Jewish Delicatessens and Eateries

      By Laura Hayes

      Jewish Food, 2.0 - These 10 modern delis and eateries are part of the resurgence making Jewish grub so cool it’s hot.

      Original Post

10. Serious Eats

    1. Modern Take on Passover Dinner

       March 2013

       When President Obama built his recent campaign around the theme “Forward,” he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants ...

       Original Post

11. Brightest Young Things

    1. First Look: DGS Delicatessen

       November 2012

       D.C. gets compared to New York City in many ways, for better or worse. It’s a fact of District life and while many take up arms against it, DGS Delicatessen, Dupont Circle’s shining new Jewish deli, embraces it with a wink and a smile.
       
       “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.”

       Original Post

12. The Kojo Nnamdi Show

    1. Passover Traditions, New And Old

       March 2013

       ...matzo ball recipe passed down through generations to a modern chef's personal twist on a traditional dish like haroset. Joining us to explore traditional and modern approaches to the Passover Seder and why the feast is as universal as it is unique to all who participate is Barry Koslow.

       Original Post

13. Haaretz

    1. Making Jewish Food Trendy for a New Generation: A Recipe

       November 2015

       The owners of DGS Delicatessen in Washington, D.C., draw on their Jewish heritage while making classics lighter and healthier. The crowds show just how hipster Jewish food can be.

       Original Post

14. DC Modern Luxury

    1. A Cut Above

       July 2012

       DGS parts company with a city low on culinary history, a place where food folks are often transplants who focus on the future rather than the past. “We’re both fourth-generation Washingtonians,” says Nick. “We grew up with Jewish food. We thought it was an underserved area, especially since DC used to be a capital of Jewish cooking.”

       Original Post

15. Jewish Daily Forward

    1. Upscale Deli Fare Is Headed For DC

       By: Rachel Tepper

       When I arrived last week at 2nd Avenue deli in midtown Manhattan for lunch with Nick Wiseman and Barry Koslow — the owner and chef of soon-to-open upscale DGS Delicatessen in D.C. respectively — I found my dining companions already elbow-deep in an impressive spread of traditional deli stand-bys.
       
       Among the half-eaten offerings, I spied the remains of a corned beef sandwich, a hearty plate of kasha varnishkas, crisp gribnes, a knish the size of a softball, kreplach with fried onions, sweet noodle kugel, fatty cholent, pickles, cole slaw, and countless cans of Dr. Brown’s sodas in at least four flavors.

       Original Post

16. Tasting Table

    1. Slurp Matzo Ball Soup at DGS

       March 2014

       This isn't your bubby's deli food. Chef Barry Koslow smokes impeccable pastrami for a menu that includes classic sandwiches as well as Wagyu brisket, honey-drizzled Hungarian doughnuts and cocktails that play with deli classics, like Cel-Ray soda.

       Original Post