Restaurants Celebrating Yom Kippur Around DC

Where to find special pre-fast meals and break-fast feasts.

DGS Delicatessen serves platters of house-cured fish and Montreal bagels for the holiday. Photograph via Facebook.

Yom Kippur, the holiest day of the Jewish year, is Wednesday (which also happens to be the busiest day for the Pope’s visit in DC). Don’t let road closures stop you—and number of restaurants serve special pre-fast meals on Tuesday, and break-fast feasts on Wednesday.

Bread Furst

4434 Connecticut Ave., NW

Mark Furstenberg’s stellar bakery offers a Yom Kippur menu available for pickup on Tuesday, which includes bagels, cheese blintzes, whitefish salad, and more. Items are priced individually.

When: Pick up on Tuesday until close.


1443 P St., NW

This casual Logan Circle spot serves a generous break-fast buffet, which includes smoked salmon, bagels, latkes, fresh fruit, deli salads, and more. Tickets are $23 per person, including tax and gratuity.

When: Wednesday, 6 to 8:30.

DGS Delicatessen

1317 Connecticut Ave., NW; 2985 District Ave., Fairfax (Mosaic District)

Break the fast with one of two heaping platters at this modern deli: a grand plate with smoked fishes, Montreal bagels, and garnishes ($20), or a superior version with more seafood ($27). The bar also pours bottomless bloodies, mimosas, and peach bellinis for $12.

When: Wednesday, 5 to close.

Dino’s Grotto

1914 Ninth St., NW

Chef Dean Gold offers two holiday menus: a pre-fast Kol Nidre meal on Tuesday, intentionally light on salt and spices, and a break-fast dinner on Wednesday. The latter is served family-style, and guests can order all of the dishes they want ($39 per person).

When: Kol Nidre dinner on Tuesday, 4 to close. Yom Kippur on Wednesday, 5 to close.

The Heights

3115 14th St., NW

The Heights teams up with the Jewish Food Experience for a Sukkot happy hour. Tickets ($18) include Mediterranean appetizers such as falafel, salads, and dips; special cocktails and warm appetizers are priced individually.

When: Wednesday, 6:30 to 8:30.

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.