The Mosaic District development is quickly become a food-lovers destination in Fairfax, with restaurants like Gypsy Soul, recent additions such as Brine, and upcoming ventures (Mom & Pop, a collaboration from Dolcezza and Red Apron). The place to try right now: DGS Delicatessen and Specialty Bar, which opened its doors on Tuesday. The new-wave deli is a near-identical twin to the DC original, albeit in a larger 95-seat space outfitted with red booths.
The menus for the two locations are in sync, though the concept itself has evolved since owners/cousins Nick and David Wiseman debuted the Dupont Circle location over two years ago. Familiar—though better than average—deli items like thick-cut pastrami and corned beef, house-smoked fish, and matzo ball soup have been joined by seasonal plates such as grilled local lamb with white beans and fig vinaigrette. The new eatery is currently open for lunch and dinner, but will start brunch (and hopefully delivery) in the coming weeks. Both plan to celebrate Jewish holidays with special menus and catering options.
One new element of the Virginia branch is an expanded 15-seat “specialty bar” area. Guests can sip classic cocktails or house concoctions—we like the Mazel Tov with rose prosecco and gin—and nosh on Reuben egg rolls or brisket sliders. Unlike in DC, the space is equipped with two televisions for catching a game.
Though the Wisemans have no set plans for a third location, the Mosaic DGS likely isn’t the last. David says Maryland may be next. Keep your fingers crossed in the meantime–or better yet, dig into a pastrami sandwich.
DGS Delicatessen and Specialty Bar. 2985 District Ave., Set 115, Fairfax (Mosaic District); 703-280-1111. Open Monday through Wednesday, 11 to 11; Thursday and Friday 11 to 1; Saturday 5 to 1; Sunday 5 to 10. Brunch coming soon.
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.
