For his pickled bluefish appetizer, Koslow sears Mid-Atlantic bluefish, then pickles it in lemon, herbs, and white wine vinegar. Rye toast is spread with Mediterranean salsa verde (capers, parsley, etc.), and topped with sliced radishes. Photograph by Andrew Propp.
The simple house-made pastrami is served on double-baked rye (two turns in the oven makes the crust extra crispy) with house-made mustard. Photograph by Andrew Propp.
The deli offers a full bar menu with specialty cocktails. Photograph by Andrew Propp.
Koslow's matzoh-ball soup recipe came from his grandmother. Photograph by Andrew Propp.
A subterranean room with a large window into the kitchen serves for overflow seating and special tasting dinners in the future. The walls are lined with old family photos from the Wisemans and chef Barry Koslow. Photograph by Andrew Propp.
The menu at DGS. Photograph by Andrew Propp.
DGS references the mostly Jewish-run District Grocery Stores that operated in Washington in the early 20th century. Photograph by Andrew Propp.
DGS aims to use in-house ingredients—smoked fish, pickles, mustard, even hot sauce made with dried chilies and cumin—whenever possible. Items such as these lemons are stacked on shelves near the soon-to-open sandwich shop. Photograph by Andrew Propp.
Koslow makes six varieties of pickles in house, which pop up as garnishes for sandwich platters, atop Bloody Marys at brunch, and in this appetizer pickle plate. You’ll find two types of cucumber pickles (dill and half-sour), pickled turnips, fennel, mushrooms, and brightly hued red wine vinegar egg. Photograph by Andrew Propp.
Co-owner Nick Wiseman (left) and chef Barry Koslow (right) met while cooking at Equinox when Wiseman was still a teenager. Photograph by Andrew Propp.