Monday, June 24, 2013

DGS Delicatessen

DGS Delicatessen features modern Jewish cookery from Chef Barry Koslow who takes inspiration from the classic delicatessen, while pushing the cuisine in a new and exciting direction.  DGS offers 8-day house cured meats, duck fat matzo balls, hot smoked salmon with horseradish crema and chicken schnitzel with shallot caper relish. DGS believes that delicatessen, German for good eats, comes from the soul of the old World Jewish kitchen. In that spirit, DGS brines, cures, smokes and pickles everything served on premises. Ingredients are sourced from responsible farms that look after the welfare of the animals and the land.  Closest Metro is Dupont Circle.

Keith and I had an appointment after work, so we met up and headed to nearby DGS for and early dinner.  The interior was bright and fairly large.  I think I was expecting more of a deli set up, but there is an actual dining room upstairs.  The staff were über happy and welcoming, which put me in a great mood.  They had a couple fun cocktails as well as wine and beer on the menu, but with the extreme hot temperatures outside I passed and stuck to water. 

To start, we ordered the Pierogis and Pickle Plate.  The pierogis were deep fried dumplings filled with Farmer's cheese and mashed potatoes.  They were served with a tzaziki-like dip made of spring peas, mint, dill, and lemon that was very bright and tasty.  The dumplings were piping hot and very doughy, but I enjoyed them very much and would order this dish again.  The selection of house-made pickles included three types of cucumbers, carrots, mushrooms, cauliflower, and a hard boiled egg.  The dark green cucumber spears and the mushrooms were my favorite. 

For a main course, Keith chose the ½ pound Pastrami Sandwich, which came with mustard on rye bread.  The brisket meat was very tender and had great briny flavor.  While the sandwich was large, Keith has had bigger and slightly better versions in NYC.  I ordered the Shishlik, which was grilled Mahi kabobs served atop Israeli couscous in a spicy tomato stew studded with parsley, sage, red peppers, and onions.  It came with a large side of tzaziki that I didn't care for at all.  The vinegar and spices from the pickles competed too much with this tzaziki so I skipped it all together.  No problem as the couscous stew was fragrant reminding me of a ratatouille.  The fish was perfectly grilled and delicate.  I really enjoyed this dish and devoured the whole plate.

We were totally stuffed and satisfied, so didn't order any of the decadent looking desserts such as Babka Bread Pudding or other various German and Hungarian cookies and treats.  Overall, I was impressed with this delicatessen known as DGS and hope to return again.

Total Rating: 4.33
Food: 4.5, Price: 4, Service: 4, Ambience: 4, Accessibility: 5
What Micky Eats...

What I ate:
Pierogis
Farmers Cheese and Potato Dumplings, Spring Peas, Mint, Lemon 

Pickle Plate
Daily Selection of House Made Pickles

Shislik
Grilled Mahi Kabob, Spicy Tomato Stew, Israeli Couscous, Tzaziki

Plus Keith ate:
½ pound Pastrami Sandwich
Creekstone Farms Brisket, House Mustard, Double Baked Rye

DGS Delicatessen on Urbanspoon

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