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Press Releases
Win $100 Gift Card
Last Grilling Demonstration of the Summer!
First DC Grill Masters Demonstration of 2010 Gets Rave Review
A Great Way to Spend Time
Wagshal's Presents: D.C. Grill Masters 2010
Wagshal's Presents: D.C. Grill Masters 2010
Wagshal's in the News
Brisket Sandwich Gets A+ from Washington Post
Wagshal's in the news
Best Sandwich Shops - Washington Post
Iberico de Bellota Coming to Wagshal's
The Wait is Over! Iberico de Bellota Coming to Wagshal's
EXAMINER.COM ARTICLE
History, Knowledge and Quality All Meet at this DC Butcher Shop
IBERICO DE BELLOTA RECIPES FROM JOSE ANDRES
SPAIN'S IBERICO DE BELLOTA NOW IN THE U.S.
Wagshal's Market and Jaleo Restaurants to Offer 'World's Finest Pork' Exclusively
Press Release - Kobe Beef Tradition Arrives at Wagshal's
Japanese Wagyu beef, world-famous for its superb flavor and limited availability, is now offered at Wagshal's Market.
Press Release - Wagshal's Market Teams Up With TAKEOUT TAXI
Wagshal's Market, DC's premier butcher, announces today it is working with Takeout Taxi, a nationally-known expert in food delivery, to deliver its famously good meats, seafood and produce.
Press Release - Wagshal's 80th Anniversary
To celebrate over 80 years in business, Wagshal's Delicatessen is throwing an anniversary party on Sunday, May 7th -- and bringing back the low prices of more than 70 years ago to mark the occasion.
Press Release - What's Your Story
To celebrate over 80 years in business, Wagshal's Delicatessen is looking for customers to share stories, photos and memorabilia in advance of Wagshal's anniversary celebration on Sunday, May 7th from 7:30 am to 1 pm
Wagshal's Media Archive
Wagshal’s Historical Highlights
"If you have time or if you don't, Wagshal's has dinner for you. Between the two—the delicatessen, a Washington institution since 1925, or the market, located a few doors down in the same strip—you can find dinner ready-to-eat, dinner to heat and serve, or dinner to prepare and cook yourself."
Washington Post Food Section
February 15, 2006 - "The apple pie from Wagshal's Bakery and Catering in the District is nearly as deep and makes a stunning presentation when cut, revealing layers and layers of thinly sliced apples..."
Washington Post Food Section
November 18, 2004 - A Sweet Search for Pies That Produce Sighs
Wagshal's on the web
50 Ways to Love America
Wagshal's matzo ball soup is mentioned in this Guardian article. (#25)
Wagshal's in Washingtonian Magazine:
Good Food - October 2002
What Makes a Good Cook - April 2002
Great Food to Go - November 2001
50 Great Carryouts - November 1998
The Best Butcher Shops - October 1997
A Deli Fit for Presidents - Washington Post, September 24, 1997
Wagshal's will expand at fabled Spring Valley site - Washington Business Journal November 1995
Wagshal's Market to Open - Spring Valley - Wesley Heights Newsletter Fall 1995
Legendary Owners Leaving Wagshal's Deli - Washington Post Business Section November 10, 1990
Oregon Marketplace Program Expands Out-of-State Sales - Washington Post - Wagshal’s is helping small business people in Oregon through State Program - March 1989
The Most Unforgettable Character I've Met - Readers digest article from Sam Wagshal, 1950
This Washington Post article from March of 1993 mentions Wagshal’s as one of the first in line for a beer license after Prohibition in DC was ended.
Read More >>
A 1939 Wagshal's Menu
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Washington Post Food Section - A Sweet Search for Pies That Produce Sighs - November 18, 2004
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http://www.washingtonpost.com/wp-dyn/articles/A56125-2004Nov17.html
"The apple pie from Wagshal's Bakery and Catering in the District is nearly as deep and makes a stunning
presentation when cut, revealing layers and layers of thinly sliced apples...(some) raved about how the
great apple taste wasn't masked by too much sweetness. The bakery is just behind Wagshal's Butcher Shop
and Wagshal's Delicatessen, where the pies are sold. Sylvia Alexander, manager of the six-year-old bakery,
said the Granny Smith apples for the pies are peeled and prepared right there. "
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http://www.washingtonian.com/dining/greatfoodtogo.html
WAGSHAL'S DELICATESSEN AND WAGSHAL'S MARKET
Spring Valley
"If you have time or if you don't, Wagshal's has dinner for you. Between the two—the delicatessen, a
Washington institution since 1925, or the market, located a few doors down in the same strip—you can
find dinner ready-to-eat, dinner to heat and serve, or dinner to prepare and cook yourself.
The best in the ready-to-eat category was the shepherd's pie, a pan piled high with beef, beans, and
peas and topped with mashed potatoes and cheese. The Greek salad, with nice chunks of feta, tomatoes,
olives, and peppers, is another standout.
In the heat-and-serve section, complete dinners, with instructions for heating, are packed for people who
need to grab and go. Get the meatloaf, good comfort food; the rice-and-beans combination, sort of a poor
man's jambalaya; or the mild chicken curry. Beware the tomato pasta, which looks innocuous enough to serve to
a child but was incendiary. On your way out, select a slice of Wagshal's house-made pound cake—lemon or
chocolate with a hint of almond.
If you have time to make dinner, stop in at the market, where two impressive meat and fish counters
boast a wide variety of cuts of beef, as well as crabcakes, marinated London broil, and kebabs ready to
grill. There are also a handsome selection of produce, a salad bar, breads, ready-made sandwiches, homemade
pastas and sauces, and a number of huge fresh fruit pies."
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http://www.mediabistro.com/fishbowlDC/west_wing_reportage/bumillers_brunch_21066.asp
"The talented and always insightful and controversial Elisabeth Bumiller, the NYT's White House reporter, was this
Friday's profile in the Hotline... Lastly, Bumiller thinks that city's best seafood is the take-out crab cakes at Wagshal's deli in Spring Valley in Northwest Washington."
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