Jewish cuisine has finally hit it off with the younger crowd and has finally picked up in Washington. DGS Delicatessen has been always been offering great food using fresh ingredients to clients from all walks of life, whether Jewish or not, and they have successfully now tapped into the younger generation.
Upon celebrating the restaurants third year, owner Nick Wiseman and his cousin David Wiseman had finally achieved what they sought out to do "introducing a whole new audience to the comfort and deliciousness of the Jewish foods they grew up with" according to Haaretz. And that year, the restaurant finally received high praises for their food, even gaining a mention in Food & Wine for their delicious happy hour.
This success was largely due to the owner's fresh approach to Jewish food. During the 1950's Wiseman said there was a trend going of having the biggest kitsch and he didn't think this was the best approach to having your restaurant receive rave reviews from the younger generation. So they decided to give a lighter, healthier and fresher version of Jewish dishes by concentrating on the techniques needed to serve smaller but better servings. In the process, "They researched how to cure their own pastrami, how to cold-smoke salmon, to brine and pickle, and how to make their own mustard." Now, the deli enjoys patronage from a new market they are happy serving and teaching them the concept of Jewish cuisine along the way.
With the success of their DC deli, they even opened a slightly bigger 95-seater version at Washington's Mosaic District. According to the Washingtonian, they carry the same menu at this second branch with an extra specialty bar that serve classic cocktails and signature drinks like the Mazel Tov with rose prosecco and gin. With the two branches already gaining in popularity, the Wisemans confess that although they don't have definite plans for another location they have their eyes set on Maryland next.
