My birthday continued with dinner out after the Gay Men's Chorus Concert yesterday and I chose DGS Deli (www.dgsdelicatessen.com) at Dupont Circle where I have wanted to go since they opened
about a year ago. It was a great choice and kudos to our server Lillie who should win a prize for best server in DC!
We
made our way upstairs and the only thing we ended up not liking all
night were the not too comfy steel chairs or wooden booths. We heard a
makeover is coming soon. YAY!
Lillie explained that the Tenth
Ward Cooler on the Cocktail Menu was named for a no-loner-existing ward
in DC that was once largely Jewish. It is Bison Grass Vodka, Kummel (a
caraway/cumin liquor), Cel-Ray Soda, Lime & Celery Bitters.
This
refreshing drink is a winner and you can taste so many wonderful
elements, but it is a potent martini, even if served on the rocks.
Again
we shared starters and the winner was easily the CHOPPED LIVER with Red
Onion Marmalade, Gribenes and Rye Toast. It was a huge mound topped
with the yummy marmalade and the gribenes (fried chicken skins) were
propped up around it for dipping or schmearing. The liver on these was
the highlight of the meal for me, although the amazing breads also work
well. SMOKED SALMON NACHOS are in layers of thin tasty smoked salmon
with some sour cream, avocado, horsey sauce (A creamy horseradish sauce)
and lots of home made waffle potato chips for dipping. The pickles are
nice and very varied with fennel, beets, and even a pickled egg in the
assortment.
Another big hit and easily enough for one main
course is SCHMUTZY FRIED made with pastrami, Sauerkraut, Swiss Cheese
& Russian Dressing. This reminds me of the poutine, but married to a
Jew who does not keep kosher.
Flavor abounded in this dish,
but don't try to eat it without a fork. The BORSCHT came with a dollop
of sour cream and was thick and rich and cooling.
Samuel
ordered the GNOCCHI MAC & CHEESE which is actually a decadent side
dish of ricotta gnocchi in a rich cheese sauce with rye bread crumbs
that arrived in a hot cast iron pan. He asked for the harissa on the
side and I liked it, but he probably would never have finished half the
rich dish; he then asked for a small kid's burger! He loved the Dr.
Brown's Cream Soda, but I convined him to try the Chocolate Egg Cream
made with U-Bet Syrup which he also loved.
Our first wine was a
refreshing bottle of Fantinel Rose Prosecco and then we had a superb
"Urban TEMPRANILLO from Fournier 2010 in Ribera de Duero that was
excellent with all the deli meats. Lille suggested it from the very
short wine list and I have to say, I will order it again and again at
$30-something.
For vegetarians there are several options
including one fish dish besides the smoked salmons, but out friend chose
the GRILLED EGGPLANT REUBEN with Swiss Cheese, No. 1 Sons Sauerkraut
and Russian Dressing on Toasted Rye which she declared excellent.
Will
had Grandma Dots HOLISHKES or stuffed cabbage with ground brisket
simmered in S&S Tomato Sauce on Orzo with Rye Bread Crumbs. He
managed to finsh most of it, but I think I'll get a taste later this
week :-)).
Our friends chose the SMORGASBOARD which is really
one of the best choices as you can get three or five items for $18 or
$25 respectively(I think). They chose Pastrami Smoked Salmon, Whitefish
Salad, Grilled Tongue, Corned Beef and these all come with condiments
and the excellent double baked rye and pumpernickel breads.
A
side of Crispy BRUSSELS SPROUTS also has roasted grapes (yes) and
caramelized shallots, which is another dish I would order again and
again. My main course was a sandwich made from 1/2 pound (total meat-1/4
pound each) of the Housemade Corned Beef from Creekstone Farms Brisket
and Grilled Tongue with House Made Mustard on the double baked Rye. I
manged to finish the second half of the sandwich for lunch today! Both
meats were superb, but I am a tongue guy and this was cut thick and
grilled perfectly,; a very different take on the traditional thin sliced
deli tongue we know.
Lillie recited the desserts
and we were all full with big bags to take home with leftovers, but I
could not resist the CHOCOLATE BABKA BREAD PUDDING with Salted Caramel
Ice Cream and it was a hit as we all (save Sam) tried this decadent dish
made from challa and chocolate. My birthday candle came in a
complimentary piece of Cheesecake with Rhubarb Compote (also yummy) as I
had mentioned to Lillie that I prefer fruit desserts to heavy ones.
She brought the next best thing; cheesecake with compote!
We thanked her and the staff many times as everyone was so nice and waddled home for the second night in a row.
Tonight-at home!
