About DGS Delicatessen
“Artisanal deli” sounds at first like a joke, like “upscale Amish.” But if charcuterie and pickles are enjoying a comeback, then what makes more sense than a deli, bastion of charcuterie and pickles, returning to its soulful roots? DGS makes its own pastrami and corns its own beef; one glance at the cutting board, where the spice-rubbed meat falls over in thick, juice-dripping slices, will have you salivating. The rye bread has an estimable crust, and the mustard is mixed fresh daily. And that’s just the sandwiches.
Cuisine: Sandwiches
Where you can go for it: 1317 Connecticut Ave., NW; 202-293-4400
Also good: Matzo-ball soup; chopped chicken liver; chicken gyro; shakshouka, an Israeli stew of tomatoes, roast peppers, and poached eggs.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
