Rejoice! Eater DC reports:
He’s [Barry Koslow] partnering with the guys from the Roadside Food Project and aims to serve your typical deli options — corned beef, pastrami (both house-made), matzo ball soup pickled fish — but they’re also going to be boozing it up with craft cocktails, beer and wine.
Looks like the Deli is coming to the former Cafe Mio space at 1317 Connecticut Ave, NW. This was the location that was going to become a Go Burger but that fell through in Feb. ’11.
Best news for DC since we got a baseball team back?
UPDATE: Just got a press release with lots more info:
DGS Delicatessen opening in Dupont Circle Spring 2012.
Acclaimed DC Chef Barry Koslow– recently named DC’s best Jewish chef by Forward Magazine– will launch a craft Jewish delicatessen in partnership with Roadside Food Projects in late Spring/early Summer 2012. The menu will evoke nostalgia for the classic delicatessen while elevating the experience with house-cured meats and fish and bread, bagels and bialys by Mark Furstenburg. DGS Delicatessen will be located at 1317 Connecticut Avenue, just south of Dupont Circle, with approximately 80 seats inside the restaurant, a patio and a to-go market featuring select items from the menu. The bar will offer a curated beverage program featuring a smart beer and wine list and old-world vodkas.
Continues after the jump.
The DGS name is a nod to the mom-and-pop Jewish grocery stores — District Grocery Stores — that banded together into a cooperative in the early 1900’s in Washington DC. Owners Nick and David Wiseman of Roadside Food Projects are 4th generation Washingtonians and have long yearned to bring an authentic delicatessen to the city; David Wiseman’s grandparents owned one of the original District Grocery Stores. Nick Wiseman recently said: “I never had a good pastrami sandwich growing up in DC. We are trying to change that with DGS.”
Nick Wiseman and Barry Koslow met ten years ago cooking in the kitchen at Equinox. Since then, Koslow established himself in some of DC’s best restaurants – Equinox, 2941 and Citronelle and atop the kitchen at Mendocino Grill and Tallula. According to
Koslow: “I’ve finally come full circle with my cooking, putting years of French technique to work on the foods of my childhood.”
DGS will feature delicatessen classics and modern takes on old favorites, with Koslow brining, curing and smoking all meats and fish on site. The delicatessen is slated for a late Spring/early Summer launch.