DGS Delicatessen Sets a June 15 Opening for Fairfax

The District’s new-wave deli brings Reubens—and Reuben egg rolls—to Mosaic.
DGS Delicatessen Sets a June 15 Opening for Fairfax
Virginia, get ready for killer corned beef and pastrami sandwiches. Photograph by Scott Suchman.

Good news for Virginia pastrami fans: DGS Delicatessen just announced a Monday, June 15 opening for their second location in Washington. DGS Delicatessen and Specialty Bar will debut in the Mosaic District development with a similar menu of pastrami and corned beef sandwiches, house-cured salmon, duck fat matzo ball soup, and more from chef Brian Robinson.

Owners Nick and David Wiseman will debut their new-wave deli with a few additions, namely a bar menu with snacks like smoked whitefish croquettes, Reuben egg rolls with spicy Russian dipping sauce, and brisket sliders. Barman Brian Zipin is behind the list of specialty cocktails—think a gin-spiked Mazel Tov with prosecco and lavendar syrup—wines, beers, and house sodas.

Though a deli calls to mind lunch, the Mosaic branch will serve dinner and brunch like in the District. Entrees follow a seasonal theme, such as grilled lamb with pea shoots and fig vinaigrette, or chicken schnitzel with arugula, spring onions, and preserved lemon dressing.

Stay tuned for more details near the opening.

DGS Delicatessen and Specialty Bar. 2985 District Ave., Suite 115, Fairfax.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.