Long-awaited DGS Delicatessen is finally bringing pastrami and white fish to the masses. The restaurant soft-opened over the weekend and will have its grand opening on Wednesday. (UPDATE: DGS will be closed for lunch Wednesday but open for dinner.)

Former Mendocino Grille and Tallula chef Barry Koslow will put a modern take on many Jewish deli classics at the sandwich shop and bar, and he’ll be brining, curing, and smoking all the meats, fish, and pickles in-house.

Sandwiches ($9-13) include pastrami and corned beef, as well as a beef tongue with pickled apple on rye and white fish salad with fried capers and tomato jam on challah. You’ll also find matzo ball soup, potato latkes, chopped liver, and knishes with lamb sausage, lentils, and raisin mustard. The handful of entrees include a smoked half chicken with pickled turnips, schmaltzy (rendered in fat) greens, and pomegranate jus as well as kasha varnishkas made with bowtie noodles, buckwheat, olives, harissa, and preserved lemon.

For dessert, there’s sweet noodle kugel with salted caramel ice cream, babka bread pudding with cinnamon ice cream, and fried honey dough balls with toasted almonds called teiglach.

Former Central general manager Brian Zipin will oversee the dining room and drink menu. In addition to beers and wines, there are six cocktails ($11 each), including the “The Tenth Ward Cooler” with Bison Grass Vodka, Kummel, celery soda, lime and Champagne and “The Meshuggina” with Stoli orange vodka, Carpano sweet vermouth, Aperol, and absinthe rinse.

Take a look at the full menu here:

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