A reuben at Chadwick’s by marciadc

If you live in D.C., it’s a real challenge to get a proper pastrami sandwich. Your best bets are Deli City on Bladensburg or Loeb’s. But now a proper deli may be a little closer to home. Chef Barry Koslow (formerly of Tallula and Mendocino Grille) is partnering with David and Nick Wiseman (Roadside Food Projects) to open DGS Delicatessen (District Grocery Stores) at 1317 Connecticut Avenue NW in summer 2012.

According to Nick Wiseman, they hope to evoke the feeling of a classic deli like Katz’s, but avoid the inherent kitschiness with an interior he describes as “Brooklyn industrial.” (Mile End Deli in Brooklyn is one of their inspirations.)

DGS Delicatessen’s signature sandwich will be, of course, pastrami. The meat will be prepared in a wet brine for five days, rubbed with coriander and black pepper, smoked and steamed. It will sit between rye made by D.C. baker Mark Furstenburg (founder of Marvelous Market and Breadline) and smeared with homemade mustard. And of course, you’ll be able to get your half and full sours, or one of the other seasonal pickles that will be made in-house.

Fans of a good bagel with a schmear and lox—don’t fret! Koslow and the Wisemans have brunch service in their sights. Koslow said there will be “lots of smoking” for their selection of smoked fish that will include sturgeon, salmon, sable and whitefish.

Koslow will also be integrating other Jewish-American classics in to the menu such as matzo ball soup, blintzes and bialys. As for keeping Kosher? They won’t be serving anything containing pork or shellfish, but they will mix meat and dairy so you can get a reuben done right with cheese.

This will all be augmented by a program of wine, craft beer and specialty cocktails. I know nothing cuts through a fatty pastrami sandwich like a Dr. Brown’s Cel-Ray soda, so I fully expect to see some celery soda-based cocktails.

We hope soon to be saying the pastrami is much better in D.C. than in New York (though we know you’ll comment otherwise). L’chaim!