Reprinted with permission from Haaretz.com

An early November Thursday night was especially festive for DGS Delicatessen in Washington, DC’s Dupont Circle neighborhood. Hipsters, cool millennials and well-dressed Washingtonians filled the space, sipping Schmoozer and Mazel Tov cocktails while nibbling chopped liver with a side of gribenes (chicken cracklings), potato latkes and homemade pickles. That evening a few specials were introduced to the crowd, including Reuben tortelli with homemade pastrami, sauerkraut, Swiss cheese and pumpernickel croutons, made in collaboration with local Italian restaurant Osteria Morini.

Owner Nick Wiseman, a local Washingtonian millennial himself, looked right at home in the bustling restaurant. On its third anniversary, the highly praised delicatessen he opened with cousin David Wiseman seemed to be doing exactly what they set out to do: introducing a whole new audience to the comfort and deliciousness of the Jewish foods they grew up with.

Full post and recipe here