DGS Delicatessen Chef Barry Koslow is putting a modern spin on the traditional seder dinner.
Instead of the traditional schmaltz, Koslow adds bone marrow to the matzah ball soup, and an herb-rubbed halibut takes the place of gefilte fish on the spread. Braised lamb, crispy artichokes and an apple, rhubarb and walnut crumble with cardamom ice cream are also on the Passover menu, which is available March 25 through 31 during dinner.
The seder dinner is $40 per person or $60 with wine pairings from beverage director Brian Zipin. DGS is at 1317 Connecticut Avenue NW. For more information, visit the restaurant’s website.