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DGS Delicatessen Launches Brunch
Eggs Benedictberg and vodka-spiked Russian coffee come to Dupont. By Anna Spiegel
An appetizer of pickled bluefish on rye toast. Photograph by Andrew Propp.
Comments () | Published December 19, 2012

Friends have been begging us to check out (and by that, we mean take them to) brunch at DGS Delicatessen since the new-wave deli first opened in Dupont a little over a month ago. Unfortunately the answer has always been the same: They’re getting their feet under them before they launch weekend service. Well, consider DGS under-foot: Brunch starts at 11 this Saturday and runs until 2:30 every Saturday and Sunday.

You won’t find much difference in chef Barry Koslow’s approach. Most of the ingredients often imported at other delis are made in house, from the pickle plate to the hot sauce and applewood-smoked salmon. Brunch brings an emphasis on cured fishes, such as white fish salad atop a Montreal-style bagel—distinct from its New York cousin by a turn in a wood-fired oven—and eggs “Benedictberg,” layered on latkes with smoked salmon and sumac hollandaise. You’ll also see the same riffs on classic Jewish dishes such as matzo brei, typically matzo fried with eggs, dressed up here with scrambled eggs, Swiss chard, and horseradish. Wash it all down with a Bloody spiked with the herbaceous liqueur kummel, or Le Marais, a spin on a mimosa with Champagne, St. Germain, fresh orange juice, and bitters.

Brunch isn’t the last evolution at DGS. Co-owner Nick Wiseman says the next step is to launch the front takeout sandwich shop sometime in the new year.

DGS Delicatessen. 1317 Connecticut Ave., NW; 202-293-4400. Lunch Monday through Friday 11:30 to 2; dinner Sunday through Thursday 5:30 to 10, Friday and Saturday 5:30 to midnight. Brunch Saturday and Sunday 11 to 2:30.

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  • NWDC

    11 AM is too late. How about 8 AM for early risers?

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Posted at 11:00 AM/ET, 12/19/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs