DGS Delicatessen: Holishkes

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DGS Delicatessen, a.k.a. District Grocery Store, brings a dose of originality to Dupont Circle. This reimagined Jewish deli brines, cures, smokes and pickles on premise and lots of love goes into every dish. DGS doubles as a sandwich shop and a sit-down restaurant. The only thing missing? Perfectly crafted bagels and schmear. Those with tips on where to get a good bagel inside the beltway, please share in the comments section. The quest is ongoing.

DGS is owned by third generation cousins, Nick and David Wiseman, who say DGS is a nod to the mom-and-pop grocery stores that lined DC street corners at the turn of the 20th century. They’ve seen success so far, and even got a nod in the  New York Times.

The Best Thing on the Menu: Holishkes are unique because they fuse Ashkenazic and Sephardic ingredients. DGS Chef Barry Koslow’s holishkes recipe calls for brisket stuffed cabbage, sweet and sour tomato sauce that’s as thick and sweet as ketchup, orzo and rye bread crumbs. Holishkes are a traditional dish for Sukkot, an autumn harvest festival. The stuffed cabbage leaves symbolize abundance.

What’s in a name? It’s hard to believe how many names can be given to this succulent stuffed cabbage dish. Popular terms include galuptze, praakes and bolopches. Sephardic Jews make a very similar dish but with lamb instead of beef and call the concoction sarmas or mishi malfouf. Whatever you call them, we dare to say they compete with your bubbe’s.

DGS is a great change of pace for dinner or brunch and they have an unbeatable happy hour. Mazel tov DGS, we hope you’re here to stay.

Holishkes not your BTM? Post your favorites in the comments section.

5 thoughts on “DGS Delicatessen: Holishkes

  1. Dined there with a pescatarian so we split the eggplant reuben (among other things). Shockingly (especially as a non-eggplant fan), this was fantastic, hearty, “meaty” and delicious! The latkes and the brussels sprouts were also addictive.

  2. I am a pescatarian who dined with a omnivore and totally agree with the eggplant reuben comments. I was shocked at how perfectly cooked the brussel sprouts were. Cocktails were decent, but eh.

  3. Pingback: DC’s Top Food and Drink Trends 2013 | Best Thing on the Menu

  4. Pingback: The Best Thing on the Menu at RAMMY Finalist Restaurants | Best Thing on the Menu

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