Borincano
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Borincano's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    June 3, 2014
  • Last Review
    August 25, 2014
  • Featured Reviews
    0
  • Average Rating
    2.3
 
 
Borincano's Reviews
 
DGS Delicatessen features both traditional & modern Jewish cooking in Dupont Circle.<br>Chef Brian Robinson takes inspiration from the classic delicatessen, while pushing the cuisine in a new and exciting direction. DGS offers 8 day house cured pastrami & corned beef, reubens, handmade pierogis & matzo ball soup, house cured cold smoked salmon.<br>DGS believes that delicatessen, German for good eats, comes from the soul of the old World Jewish kitchen. In that spirit, DGS brines, cures, smokes and pickles everything served on premises.<br>Beverage Director Brian Zipin crafted a beer, wine and cocktail menu amplifying the bold flavors of the delicatessen. <br><br> **Please note: Saturday & Sunday Brunch tables are Walk In only**
 
Overall rating 
1 / 5
(Poor) 1 / 5
Feh
OpenTable Diner Since
Dined on 8/23/2014
 2008
Dined on 8/23/2014
 2008
Food 
1 / 5
(Poor) 1 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"DGS is on the Washingtonian's Top 100. Shocking! Our appetizers, the brussels sprouts and corn kreplach, were terrific. If only we had gotten up at that moment! My wife ordered a roast beef sandwich, I ordered the fried chicken. Her sandwich ($15) looked like something you'd get wrapped in plastic in an airport convenience store. The beef was an unidentifiable color and didn't look like a deli sandwich I've gotten anywhere else. Chintzy, and bland. Worse was my fried chicken, which is served in a cast iron skillet. It was the greasiest chicken I've ever eaten, which was only made worse by the presentation, with a puddle of grease on the bottom of the skillet. The latkes were basically greaseballs held together by potato. Just terrible."
Dined on 8/23/2014
 2008
-1point
0of 1voted this as helpful.
 
'Too much is so good, you can't stop eating it. The tandoor-baked breads are not mere swabs for sauce but could be eaten, and enjoyed, on their own; the naan with cilantro and rock salt is terrific, as is the kulcha richly stuffed with minced lamb. Masala Art offers combinations you don't see often around here, but even its more familiar dishes can be revelations. Consider its samosas. They're flakier than a lot of the competition, and their filling of peas, potatoes and sweet raisins tastes fresher, too. A burst of cardamom in every bite helps. In the same vein, soft logs of minced lamb pulse with heat from jalapeno peppers, a shock offset with breezy mint. Pureed spinach is a vibrant green, flecked with corn and rich with garlic...' - WashingtonPost.com
 
Overall rating 
2 / 5
(Fair) 2 / 5
Slowwww....again
OpenTable Diner Since
Dined on 7/24/2014
 2008
Dined on 7/24/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"We are regulars at Masala. We live in the neighborhood, the food is delicious, and it's a family consensus choice. But from time to time, we seem to fall into a diner's twilight zone, and it ends up eating up a big chunk of the evening just to get dinner. This most recent visit was one of those occasions. 50 minutes wait for entrees (after a half-hour wait for appetizers) is just too long at a neighborhood restaurant. When this happens, and it's far from the first time, we wonder aloud as we walk home whether we should visit again soon. We'll be back, but that occasional endless wait is an irritating flaw in an otherwise good restaurant. (It would also be nice to get an acknowledgement from the waitstaff that there's a problem)"
Dined on 7/24/2014
 2008
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
In 2007, we opened Casa Oaxaca in Washington, D.C., a traditional restaurant that brings the flavors and colors of Mexico to the capital city of U.S. Our main objective is to give Washingtonians a better exposure to the richness and diversity of Mexican cuisine. At Casa Oaxaca, mole sauces are our specialty and we have six types that you will be able to taste with chicken, beef, seafood or tortillas.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 6/01/2014
 2008
Dined on 6/01/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
Dined on 6/01/2014
 2008
Special Features: fit for foodies
0points
0of 0voted this as helpful.