2 Amys, Wisconsin Ave. and Macomb Street - Great Wine, Small Plates, Pizza, and Desserts - No Longer DOCG Pizza, but Who Cares?

[Heather]

They make one part (the smaller one) adults only and you will never go again? A little harsh, isn't it?

It's a little obnoxious. What percentage of their customer base is families? We'd rather take our kids to restaurants where they are welcome, not tolerated.

We got a similar attitude from Pizzaria Paradiso (Dupont) once upon a time, and never went back.

[mdt]

It's a little obnoxious. What percentage of their customer base is families? We'd rather take our kids to restaurants where they are welcome, not tolerated.

We got a similar attitude from Pizzaria Paradiso (Dupont) once upon a time, and never went back.

Obnoxious? They are increasing the space for families and creating the 'adult only' section in a smaller room upstairs. I don't really see how this is something that shows that kids are not welcome. I am sure that I will get flak for this, but...So folks that don't have kids don't count? Maybe they listened to complaints from some of their customers and decided to create a space for them.

[crackers]

Most of the times that I have gone (either Fri or Sat night) I have thought that the place could double as a day care center. If it is that bad around 8-8:30 on a Sat night I would hate to see it on a Sun evening.

Unfortunately the opinion that having a lot of boisterous children in 2Amys on a Saturday night is a bad thing, is not an abberation. There will always those who do not enjoy being around a lot of young children eating pizza. 2Amy's is being responsive to this by giving those types a choice. They will be able to go from home to work to dinner and back home without ever having to interact with a child or a family. If that is how they want to live, so be it. There are also going to be those who are around kids all day long and just want a nice Calgon dinner. [Not that an adult-only upstairs with a bar will be any less noisy or rowdy.]

[jparrott]

[Not that an adult-only upstairs with a bar will be any less noisy or rowdy.]

Especially with THAT wine list.

What will the egress be to/from the top floor? Will "children are eeeeeeeeeeeviiiillllllll" killjoys have to exchange eye contact with the "family" riffraff on their way to their ivory tower?

[Jacques Gastreaux]

I went back and looked at the news report again, and it is not as bad as it has been made to appear. They are moving the bar upstairs and putting more tables in the area that now is the bar. It just makes sense to me to not allow kids in the bar. In some places, it's illegal to allow children in bars.

[Waitman]

Maybe they can get the "how to control your child" flyer from Colorado Kitchen and have the parents read and initial it before they go upstairs.

Gnereally speaking, I'm all for more bar space, but I wonder what will happen to the setup they have now, where Scott (?) puts out most of the non-pizza items from behind the bar. I enjoy hanging out and watching him work, and then just pointing at whatever's hanging on the wall or arrayed on the bar, and saying "gimme some of that".

[Heather]

Maybe they can get the "how to control your child" flyer from Colorado Kitchen and have the parents read and initial it before they go upstairs.

I'm sure that will make everyone feel better.

Gnereally speaking, I'm all for more bar space, but I wonder what will happen to the setup they have now, where Scott (?) puts out most of the non-pizza items from behind the bar. I enjoy hanging out and watching him work, and then just pointing at whatever's hanging on the wall or arrayed on the bar, and saying "gimme some of that".

It seems like that would need to stay downstairs, or prep would have to be done on both floors.

[nick]

The "kids-conundrum" is a tricky one for sure.

First of all, it's important to note: In my personal observation, 2 Amys has more high chairs available than any restaurant I've ever seen.

It's not a black-or-white issue. It's not all-or-nothing. Let's not get all NRA (give them an inch and they'll take a mile).

I have two small children, and it literally pains me that my Arlington shop isn't very kid-friendly... both in design and in its culture/"scene." I'm glad that people still bring their kids during the mid-day, and we do our best to accomodate them. If a customer complains about some kid(s), then I politely recommend that customer relocate himself... only because it's the easier solution when you look at it big-picture.

I didn't "know about" 2 Amys in its early days... did they always have so many high-chairs?

Just understand the nearly-no-win situation, and let's not demonize establishments (one way or the other) for simply trying their best to manage their space.

[ol_ironstomach]

The margherita extra I had the other night must have been the weakest pizza I've had yet at 2Amys, and yet it still satisfied as well as any in town...it just didn't kick ass. The diameter seemed a tad smaller than in the past, the outer ring of crust more prominent, much thicker and breadier, and the entire pizza just barely done and hardly blistered - they used to take it to a noticeably darker color. And so it seemed with all of the other pizzas I watched while we waited (briefly) for our table. Perhaps one can't hope for too much from basil in March, but that wasn't super-fragrant either. Crostini were a disappointing value; for your $3 small plate you get exactly one piece.

I still think that they bake the best pizza in town but if this was a typical night, their once-huge lead over Comet and Paradiso has dwindled to a car-length and is in jeopardy.

[KeithA]

Went there on Sunday and checked out some of the new specials. While my wife almost always gets the Magherita (and enjoys it a ton each time), I usually end up with a special pizza. On this trip, the special I tried was a white pizza consisting of mozzarella and small cubes of another cheese similar to pecorino - the name was something like cacio de ____, along with roasted sweet peppers, roasted scallions, and cherry tomatos. Interesting combo. The pizza was pretty good. Highlight was the roasted scallion - added a good onion flavor but more mild than your typical raw onions tossed on as a topping. The only complaint is that the flavor of special pecorino-like cheese was mostly hidden by the large amount of mozzarella. This special cheese was really good too because we had it with an appetizer of green beans, chopped fresh chives, oil, and sexy salt. Good appetizer but pretty pricy at $7.95 for grean beans. Next time, I'll have to resort to our favorite standard app - salt cod croquettes - delicious fried balls of salty fish that brighten up with the accompanying lemon wedge. Try it if you haven't had it yet. Also a better deal at around $5 for 3 big balls.

[JLK]

What is this "sexy salt" you speak of KeithA?

[Stretch]

It's a little obnoxious. What percentage of their customer base is families? We'd rather take our kids to restaurants where they are welcome, not tolerated.

A very significant percentage. Why? Because they've always been very, very, very accommodating to children and to parents who want to eat well accompanied by their children. Probably more so, I would venture, than any other DC restaurant of even vaguely comparable quality. But don't let their unimpeachable past track record stop you from completely writing them off based on an unsourced report by a no-name blogger about what they may or may not be planning to do in the future.

[dcfoodie]

I was at the 2 Amys bar a couple weeks ago talking to a pretty reliable source that said there were no plans to make the upstairs adults only. I guess it's possible that they're out of the loop, but that's unlikely.

[Heather]

A very significant percentage. Why? Because they've always been very, very, very accommodating to children and to parents who want to eat well accompanied by their children. Probably more so, I would venture, than any other DC restaurant of even vaguely comparable quality. But don't let their unimpeachable past track record stop you from completely writing them off based on an unsourced report by a no-name blogger about what they may or may not be planning to do in the future.

You know I always take the word of some asshole on the internet as opposed to my own experience. Did I say I was writing them off? I probably won't, but they're pretty low on my list.

I haven't found them very, very, very accomodating. They provide high chairs, and have a great deal of ambient noise. That's it. The food has been hit or miss the last couple of times we've been there.

[RaisaB]

Wow. I was there Saturday night and were advised that they were opening the 2nd level. Nothing was said about it being adults only. They are very child friendly, and their pizzas are hit or miss. Don, what is the name of the Shakespeare play? Is it 'Much To Do About Nothing'?

[DonRocks]

Wow. I was there Saturday night and were advised that they were opening the 2nd level. Nothing was said about it being adults only. They are very child friendly, and their pizzas are hit or miss. Don, what is the name of the Shakespeare play? Is it 'Much To Do About Nothing'?

Shakespeare wrote that play about DC United. It was entitled Much Adu About Nothing.

[mnnchas]

Shakespeare wrote that play about DC United. It was entitled Much Adu About Nothing.

Did he write a Real Salt Lake version too?

[alan7147]

Unfortunately the opinion that having a lot of boisterous children in 2Amys on a Saturday night is a bad thing, is not an abberation. There will always those who do not enjoy being around a lot of young children eating pizza. 2Amy's is being responsive to this by giving those types a choice. They will be able to go from home to work to dinner and back home without ever having to interact with a child or a family. If that is how they want to live, so be it. There are also going to be those who are around kids all day long and just want a nice Calgon dinner. [Not that an adult-only upstairs with a bar will be any less noisy or rowdy.]

Great comment!!! Thats it, you hit the nail on the head! I do not enjoy being around a lot of young people eating pizza. I must be a glutton for punishment as I eat here weekly. How many times have you been here?

[pizza man]

Children will be an incovenience for customers in the upstairs dining room because the staircase is very narrow and you must navigate the entire restaurant with the stroller before you get to the aforementioned narrow staircase. I think I am a reliable source...then again....

[DonRocks]

I think I am a reliable source...then again....

[Welcome, and thank you for joining! Cheers, Rocks.]

[jparrott]

Welcome, pizza man!

I have noticed that my recent (still delicious) pizzas have been ever-so-slightly less-baked than in the past, to the point that, even without gloppy toppings, the middles aren't as crisp/structural. I'd pass a single one off as an oven-position aberration, but now it's four or five. They're still delicious, so I don't bother to ask at the time, but I wonder if there's been a change in approach to pizza doneness in the last six months at 2 Amys?

[Joe H]

I am more interested in your ice cream which is, overall, the best in the D. C. area. What kind of a machine do you use to freeze the custard? Do you have a standard base? Two parts heavy cream to one part milk? Lewes Dairy?

[SquashSoup]

Children will be an incovenience for customers in the upstairs dining room because the staircase is very narrow and you must navigate the entire restaurant with the stroller before you get to the aforementioned narrow staircase. I think I am a reliable source...then again....

That is assuming that parents actually use strollers. That is assuming that parents would find walking through the restaurant to be an "inconvenience". Wish you well with your second floor. My family and I won't be there.

[pizza man]

That is assuming that parents actually use strollers. That is assuming that parents would find walking through the restaurant to be an "inconvenience". Wish you well with your second floor. My family and I won't be there.

Thanks for the good wishes.

Don't forget what happens when you "assume".

You should bring the kids in...just put them in 1 of those strappy kid carriers that hangs off your chest (or if they are big enough just let them walk)

Walk right up to the waitress and declare, "We want to sit upstairs and we will not take no for an answer."

That would be fun.

Heck, I might try it with my 2 kids (and they can be really annoying)

She can't say, "no". Its Cleveland park and the customer is always right.

meh.

[dcfoodie]

You should bring the kids in...just put them in 1 of those strappy kid carriers that hangs off your chest (or if they are big enough just let them walk)

Walk right up to the waitress and declare, "We want to sit upstairs and we will not take no for an answer."

That would be fun.

Heck, I might try it with my 2 kids (and they can be really annoying)

She can't say, "no". Its Cleveland park and the customer is always right.

meh.

I wonder how different the upstairs actually is. Like is it any different from the downstairs? Sorry I haven't been by in a little while so I don't know if the construction is done yet. Personally, I like sitting at the bar, even with my son in tow. -- stroller, car seat, backpack, whatever.

[KeithA]

What is this "sexy salt" you speak of KeithA?

My guess is that it is a brand of special salt that like everything else uses sex to sell. 2 Amys lists it as an ingredient on a lot of specials. My take is that it is a larger salt crystal - a gourmet kosher salt.

[mdt]

By the way, I haven't heard this anywhere, but it did pop into my mind once, and it must surely be:

"sexy salt" = "sec sea salt."

N'est-ce pas?

Rox.

What is this "sexy salt" you speak of KeithA?

See Don's old post above.

[pizza man]

[Welcome, and thank you for joining! Cheers, Rocks.]

turns out I am NOT a reliable source...oh well, back to the drawing board.

[Antonio Burrell]

Returned to 2Amys tonight for a nice bite to eat out on the patio. Dreamt of crispy pizza, cold hefenvwesien sp? and creamy sorbet to finish. Started out with the goat cheese and asparagus crostini, so good I ordered another. Then I was ready for my cold, perfect warm weather beer....but they were out of hef and I opted for hop pocket. Good, but not in the way that I had been craving, oh well. After that I had a clam pizza with ramps and the wife had the calabrezze, her default. Everything about the pizza was fine but I am curious to find out from others what the response to the new dough has been. Personally, I didn't like it. It was tasty enough but I've come to expect crisp, char, flavor from the pizza at 2 amys and instead got one that was doughy, floppy but reasonalby tasty, in fact my wife prefers the new crust....

So what do you guys think, is it a good change or is it a change at all? I've read other post about floppy, doughy crust and it does seem to be an anomoly, yet all the pizzas I saw tonight looked more like this than in the past. I have to say, this is the first time that I have had a pizza here that wasn't exactly the same as the one I had before it. This was almost the anti 2amy's.

[jparrott]

I've had two pizzas since the regime change and mine have had no change.

[dcfoodie]

I've had two pizzas since the regime change and mine have had no change.

The Margherita I had two Saturdays ago was crispier, exactly the way I like it...personally I don't like the crust as much when the it's soft and floppy...but all one has to do to guarantee that is to ask their server to tell the kitchen to cook it a little longer than usual.

[mdt]

The Margherita I had two Saturdays ago was crispier, exactly the way I like it...personally I don't like the crust as much when the it's soft and floppy...but all one has to do to guarantee that is to ask their server to tell the kitchen to cook it a little longer than usual.

That is what I do and the pizza turns out perfectly every time.

[Antonio Burrell]

That is what I do and the pizza turns out perfectly every time.

this is what I'll do next time....

[Heather]

Why do you have to ask? Shouldn't it come out crispy already? I would think a place of this caliber would have the cooking down by now.

And is the extra space open yet?

[Marty L.]

I've had two pizzas since the regime change and mine have had no change.

"New dough"? "Regime change"?

Huh?

I was there last week -- all the old faces, including Peter Pastan, and no discernible change in crust. Did I sleep through something?

[jparrott]

I would think a place of this caliber would have the cooking down by now.

It wouldn't shock me if they dialed back the standard doneness by a few seconds to please the kiddies who think black stuff is eeewwwww. Of course, if that's the case, the waiters should ask patrons for their preferred doneness level.

[hillvalley]

Two Saturdays in a row I ordered the same pizza: The Margherita Extra. A basic pizze D.O.C. with cherry tomatoes. Last week the center was soft and floppy, difficult to even cut. This week's pizza was an entirely different experience, crisp all the way through and fantastic.

This week was a bit of a 2 Amy's pig out. We had all three appetizers: stuffed fried squash blossoms, carpaccio, and that heavenly fava bean crostini. I would skip the first two and order extra servings of the crostini. For dessert we had the deviled eggs, which continue to be one of my favorite versions in the city.

[DPop]

Got out to 2 Amy's for the first time and left encouraged that there is good pizza in the DC area (even if the environment isn't ideal for my taste).

We started off with the deviled eggs (I've become a bit obsessed as of late) and enjoyed them, although I wasn't crazy about the texture of the included yolk, it made them seem a bit goopy to me. Salt and pepper was required even with the anchovie-pesto sauce that was included, but there were certainly a decent start.

Next was the star of the show: the Ripieno Extra Ricotta. I loved the dough (it was a bit soft, but I like my calzone/stuffed pizze to be a bit softer as it is thick and should be doughy) and the pork inside was splendid. I would have preferred heavier sauce and maybe a little less ricotta, but that is a minor complaint and something I will inquire about next time I order. This pizza gave me hope that I had lost after Matchbox started its decline several months back that I will have a relatively inexpensive go-to pizza place that is close enough to where I live.

Unfortunately, the little lady got the downer of the meal; a pizza topped with white truffle oil, asparagus, carmelized onions, and a grated cheese similar to parm that I cannot remember. All fun, good sounding ingredients but a sweet, sticky mess when combined. She got through about 1/10 of it before she pushed it away and gave up. This needed more cheese (which I rarely say, I always like less cheese on my pizza, but this needed some cohesiveness), less onions (sweet doesn't work on pizza unless it's tangy like pineapple, in my opinion) and something other than truffle oil for a sauce. Nice idea that really doesn't work.

Based on what we saw, though, we are really looking forward to heading back for another round, the kiddies and cramped seating is a bit much after a while, but good pizza and a friendly atmosphere are enough to bring me back for another go.

[TinDC]

Any updates on when the upstairs is supposed to open?

[pizza man]

*edit*

Maybe June.

[KeithA]

Unfortunately, the little lady got the downer of the meal; a pizza topped with white truffle oil, asparagus, carmelized onions, and a grated cheese similar to parm that I cannot remember. All fun, good sounding ingredients but a sweet, sticky mess when combined. She got through about 1/10 of it before she pushed it away and gave up. This needed more cheese (which I rarely say, I always like less cheese on my pizza, but this needed some cohesiveness), less onions (sweet doesn't work on pizza unless it's tangy like pineapple, in my opinion) and something other than truffle oil for a sauce. Nice idea that really doesn't work.

Yeah, too little sauce or cheese is one problem with some of 2Amys pizza creations. When they forego tomato sauce, sometimes it works, but often I find it is too dry. Like you, I still like trying these creations and when its a dud, sometimes the way to fix it is to ask for a side of sauce that you can add a bit from.

I also went last week and had the usual good Margherita. But thought it worthy to comment on some of the appettizers. First, we had the salt cod croquettes again - which were fried perfect, but saltier than usual. Also, still don't know why they serve 3 - instead of 4 - making it a fight among a foursome. Also had the white beans with chives and oil. This sounded good - but ended up being rather plain. The beans could use longer cooking, but the chive-flecked oil was very tasty on the bread. Lastly, we had the special ricotta with arugula - which was very good. A nice amount of light fluffy cheese to go with nicely dressed salad. The best of the night.

[wysguymd]

I finally made the trip from Germantown just to try 2 Amys after reading all the rave reviews in the press and online. Was it worth it? Nope! Very disappointing! I ordered the DOC Margarita. It was so thin and soggy it was difficult cut. There was barely any sauce and the cheese was mostly melted into a watery puddle. My partner had the regular 2 Amys and it wasn't any better. Actually we couldn't tell the difference why one was "DOC" and the other was not. (assuming the type of cheese).

For $28+tip for 2 pizzas and 2 sodas, this was extremely overpriced. Mama Lucia's pizza is better.

[ASL]

A special on the small plates list that's not to be missed: fava bean crostini. A pale green puree of beans with a texture similar to hummus generously spread on two toasted baguette slices, topped with olive oil and parmesan shavings. Like spring (summer?) on a plate.

Although I love the pizza at 2 Amy's, I always, always enjoy the starters and small plates more. Haven't had a clunker yet.

[monsterriffs]

salt cod croquettes + me = drool on the keyboard.

[hillvalley]

A special on the small plates list that's not to be missed: fava bean crostini. A pale green puree of beans with a texture similar to hummus generously spread on two toasted baguette slices, topped with olive oil and parmesan shavings. Like spring (summer?) on a plate.

Although I love the pizza at 2 Amy's, I always, always enjoy the starters and small plates more. Haven't had a clunker yet.

I've been on a 2 Amy's kick lately-mainly because of the fava bean crostini. From the bottom of my stomach I thank the unfortunate people who have to shell those damn things. They are unbelievable.

Another sign of summer is the chanterelle, squash blossom, cipollini, and chive pizza. Perfectly cooked-not soggy in the middle at all-with delicate flavors that force you to pay attention to what you are eating to enjoy the subtle flavors. I use the crust to sop up the leftover olive oil and salt from the crostini.

[synaesthesia]

Have they started up again with the yellow tomato sauce yet?

[DPop]

Finally gave the the Pork Sausage a try on Saturday night and cannot see myself ordering a pizza from 2 Amy's again without that and pancetta on it. Throw on the polpettine's and you have the best pizza that I have tasted in the DC area. Perfect char and nice strong, acidy (word?) tasting sauce to even out the copious amounts of pork grease swimming on top of the cheese

[crackers]

Perfect char and nice strong, acidy (word?) tasting sauce to even out the copious amounts of pork grease swimming on top of the cheese

A 2 Amy's pork sausage, pancetta and polpettine pizza. Whoda thunk? How did the crust hold up under all that meat, cheese and grease?

[DPop]

A 2 Amy's pork sausage, pancetta and polpettine pizza. Whoda thunk? How did the crust hold up under all that meat, cheese and grease?

I'd be lying if I told you it didn't take two hands to eat each slice (one on the crust, one supporting the collapsing middle), but it was surprisingly not soggy given all the variables listed above.

That video made me really hungry. Jesus. I think next time I'm at 2 Amy's, I'm going to get a SuperMeat, which entails ordering the big charcuterie plate, not touching it until your Marguerita Extra comes, and then dumping the whole damn thing on top of the pizza.

What results will most likely be my own personal heaven.

[giant shrimp]

Welcome, pizza man!

I have noticed that my recent (still delicious) pizzas have been ever-so-slightly less-baked than in the past, to the point that, even without gloppy toppings, the middles aren't as crisp/structural. I'd pass a single one off as an oven-position aberration, but now it's four or five. They're still delicious, so I don't bother to ask at the time, but I wonder if there's been a change in approach to pizza doneness in the last six months at 2 Amys?

there is a difference: softer, breadier, less elastic, easier to cut with a knife, and i agree they are still delicious.

mango sorbet the other night was creamy and luscious, a first bite delivering an assertive mango flavor that then backs down and turns lemony.

[KeithA]

Had the burrata cheese and the mixed green salad over the weekend. The cheese is the usual burrata of riccota wrapped in mozzarella. It was a 6 out of 10. Good, not great. The ricotta was tangier and more assertive then I've had with other burrata's and the mozzarella layer was very thin (i.e. mostly ricotta). Nowhere near Dino's which I'd give a 9 for the cheese and push up to a 10 with the roasted tomato and red pepper tapenades (the olive with it is ok too, but not as good as the other 2). However, 2 Amys is half the price at $6 and comparable size. I guess you get what you pay for.

I also mention the mixed green salad because while it is just greens (lettuces and frisee) and alittle endive with oil, I found it to be excellent again over the weekend. The perfect mixed of crunch with hints of pepper. I almost ate the huge portion all by myself.

Also fyi - our waiter said the upstairs is ready except for permits. So the opening should be some time soon in July. On a down note the waiter told us that he foresees problems because the kitchen is already operating at full capacity. So once the addition opens maybe a table will be quicker had, but possibly longer waits for food. I think I'd prefer the table with wine and wait for the food. I guess we'll see.

[ol_ironstomach]

FYI. The upstairs room has been open for about a week, and basically constitutes additional dining room space - another half-dozen two-tops plus a few larger tables. There's a small service bar for the staff, but that's it. No new space to wait around in. Still, they've built a pretty, little room to contrast with the noisy downstairs, with cork floors and wall trim to help dampen the sound. Service is apparently still being sorted out; there's a server dedicated to keeping the floors in communication, but it's a long way to the kitchen.

[silentbob]

Can you specifically request seating up there or is it available only when the main room fills up?

My cousin and I had a late lunch here two Sundays ago. The place was packed even at 3:00. Fairly standard but generally decent meal -- doughnut to start, suppli and anchovies as appetizers, margherita as the main, and ice cream (vanilla and raspberry chocolate) for dessert.

The doughnut was no longer hot (apparently we got the last one available), which immediately made it less appealing than the Colorado Kitchen version. The suppli rocked as usual. The pizza was slightly undercooked, so I need to remember to request that it stay in the oven longer! Ice cream was a huge winner.

We got out for under $40 after tax and tip, which is why this place will always be one of the best deals in the city.

[jparrott]

The donuts are always served room temp at 2 Amys. At least I've never seen them particularly warm.

[dgreen]

Went here for the first time yesterday. We probably had about a 15 minute wait. Not too bad, but not too good either considering we did this with three young kids and they were hungry after the 45 minute drive from NOVA.

Anyways, I had the Norcia. Good stuff. Wife was all ready for a pizza until she saw the soft shell crab panini on the specials. It was good, too. Although, I wouldn't really call it a panini. It was barely grilled.

My master plan was to get some donuts to go at the end of lunch, but they had run out by then. Next time (and there will be a next time), I'll have to get them first.

I'm new to this site (but have lived in NOVA my whole life) and I'm learning a lot.

[Joe H]

Depending on where you live in Northern VA you should also visit American Flatbread in Ashburn which IS worth the trip or Roberto Donna's Bebo in Crystal City who I believe currently has the D. C. area's best pizza. Unlike MANY others on here I am not a fan of Comet. For myself Two Amys' pizza margherita is their best.

[dgreen]

Depending on where you live in Northern VA you should also visit American Flatbread in Ashburn which IS worth the trip or Roberto Donna's Bebo in Crystal City who I believe currently has the D. C. area's best pizza. Unlike MANY others on here I am not a fan of Comet. For myself Two Amys' pizza margherita is their best.

Yeah, I think we'll try AF next. We're in western Fairfax, so it's closer. I picked Amy's for Sunday lunch because I really wanted some donuts. They look really good on the web page.

I've heard AF is really family friendly. Well, I thought the staff at Amy's did a great job of making a family with three young children comfortable. They moved some tables around us to give a little extra space and gladly cleaned up the water I spilled trying to keep my acrobatic daughter from falling out her chair. My kids usually behave fairly well in restaurants, but I'm usually a little nervous going into a crowed urban restaurant because I assume they'd rather not have young kids there. I feel like my kids need to be near perfect. Well, they didn't make me feel that way at all.

[dcfoodie]

Yeah, I think we'll try AF next. We're in western Fairfax, so it's closer. I picked Amy's for Sunday lunch because I really wanted some donuts. They look really good on the web page.

I've heard AF is really family friendly. Well, I thought the staff at Amy's did a great job of making a family with three young children comfortable. They moved some tables around us to give a little extra space and gladly cleaned up the water I spilled trying to keep my acrobatic daughter from falling out her chair. My kids usually behave fairly well in restaurants, but I'm usually a little nervous going into a crowed urban restaurant because I assume they'd rather not have young kids there. I feel like my kids need to be near perfect. Well, they didn't make me feel that way at all.

I think of all the restaurants in DC, 2 Amys is the LAST place you need to worry about misbehaved children. Generally, my boy is very well behaved, but sometimes when we're there, he completely melts down, but due to the noise of the restaurant, no one ever hears him.

[chickenlover]

Is 2 Amy's slipping? At lunch this weekend my soft shell sandwich was great, but our pie was a little undercooked. It was not so bad that you would send it back, but not up to the standard that I've come to expect from them. Has anyone else noticed this? Hopefully it was just one off pie and not part of a pattern.

[JPW]

Is 2 Amy's slipping? At lunch this weekend my soft shell sandwich was great, but our pie was a little undercooked. It was not so bad that you would send it back, but not up to the standard that I've come to expect from them. Has anyone else noticed this? Hopefully it was just one off pie and not part of a pattern.

My pie last week was just fine. Although, my memory of that lunch is a little fuzzy...

[jparrott]

Oh puhleeze, Joe .

I think they may have made a conscious decision to dial it back a few seconds. I haven't had the heart (or remembered) to ask for well-done--has anyone tried to request it?

[DPop]

Is 2 Amy's slipping? At lunch this weekend my soft shell sandwich was great, but our pie was a little undercooked. It was not so bad that you would send it back, but not up to the standard that I've come to expect from them. Has anyone else noticed this? Hopefully it was just one off pie and not part of a pattern.

Do you think it's fair to say that it's slipping because of one experience that you had? Also, based on the recent comments in this thread, if you like your crust crispier, I think that it is best to ask for it that way these days at 2Amys because they are definitely cooking the pies a bit less than what people might be used to. The ingredients, especially the meats, remain top-notch, and this is still the best pizza on a consistent basis in the area in my opinion.

[mdt]

Do you think it's fair to say that it's slipping because of one experience that you had? Also, based on the recent comments in this thread, if you like your crust crispier, I think that it is best to ask for it that way these days at 2Amys because they are definitely cooking the pies a bit less than what people might be used to. The ingredients, especially the meats, remain top-notch, and this is still the best pizza on a consistent basis in the area in my opinion.

I never hesitate to ask for it well-done to minimize the potential for a less than crispy crust. Could they be changing becuase that is what the vast majority wants?

[DPop]

I never hesitate to ask for it well-done to minimize the potential for a less than crispy crust. Could they be changing becuase that is what the vast majority wants?

That's what I would guess. Believe it or not, I think the charred, crunchy crust is not as appealing as the doughy, soft crust for most people. It might have to do with the fact that most pizza places serve soft crust, thus making it more a familiar and safe option for a lot of consumers.

[KeithA]

That's what I would guess. Believe it or not, I think the charred, crunchy crust is not as appealing as the doughy, soft crust for most people. It might have to do with the fact that most pizza places serve soft crust, thus making it more a familiar and safe option for a lot of consumers.

I'm in the softer dough camp although I think it is relative. I've been dozens of times and sometimes you get a crackling crust with a few burnt spots and other times like last week you get a softer dough. I think the difference is probably 1-2 minutes of cooking time in the roaring oven, so that probably explains the lack of crispness consistency.

That said, last week's special when I was there was excellent. It was basically a gussied up Margherita with the addition of squash blossoms, a few garlic slivers, and great roasted red and yellow tomatos. The tomatos added such a nice flavors - they should have that topping all the time.

Another thing to note is that it appears they removed most of the center tables from the bar area and now are using it as more space to wait. Although there are still tables ringing the bar area and seats at the bar.

[jparrott]

Asking for well-done works. 4 out of 4 last night at our table.

[synaesthesia]

Went for dinner tonight. Got the deviled eggs and one of the special starters. Deep-fried mussels in a tempura-like battered chain speared on skewers with a wedge of lemon on the side. Mmm... tender, seafoody with a nice delicate crust. Pizza with squid, roasted tomatoes, tomato confit, zucchini blossoms and garlic was also nummy. Was sad there were no yellow tomatoes though.

[KeithA]

Went last weekend and for the first time had a seat upstairs in the new dining room. Very nice space with about 8 tables, mostly two tops. Seems like they are still figuring out service up there, but it was pretty much equal to downstairs. Had a great special pizza with roasted tomatos, fried eggplant (this was great, crisp outside - delicious soft inside), pine nuts, smoked mozzarella, and roasted garlic.

[slarochelle]

I am part of a group 6-8 new parents heading to 2 Amys this Sunday for a first restaurant outing with the infants. How busy are they at 3 PM? We’re trying to avoid the busiest times so we can hopefully get tables close together, if not one table. We’ll be calling the manager to give advance warning (since reservations aren’t an option), but someone here must have an idea how they’d handle this situation.

[seanvtaylor]

I am part of a group 6-8 new parents heading to 2 Amys this Sunday for a first restaurant outing with the infants. How busy are they at 3 PM? We’re trying to avoid the busiest times so we can hopefully get tables close together, if not one table. We’ll be calling the manager to give advance warning (since reservations aren’t an option), but someone here must have an idea how they’d handle this situation.

In my experience, Sunday at 3 can be pretty busy, but not overwhelming. Your best bet is to have one or two of the parents go ahead of time and put your name in. They are pretty accommodating to bigger groups, and I'm sure with advance warning you'll be taken care of.

You may want to consider (if possible) showing up when they open, which is at noon on Sunday. That guarantees you'll get in with no wait, and have access to those great donuts...

[jiveturk21]

I always expected more on the pizza side from 2 Amy's and never really got it on my first two visits. I mean, I am the one person that always applauds what they do there OTHER than their pizza, but after having the margherita with polpettine today for lunch, I have to say that I was wrong. It was a near perfect pizza, I could have used a bit more cheese, exactly what I was looking for today. Simply wonderful.

[pidgey]

After reading on yesterday's "Ask Tom" about a poster's not great 2 Amy's experience, we decided to go there last night, and bring a friend who has a fondness for their deviled eggs. We got there around 7 pm and probably could have got a table right away due to the weather, but our friend was running late, so we sat at the bar and ordered a few drinks and the delicious proscuitto and turnip puree crostini and the pasta fritatta. At around 7:45, I spoke with the hostess and put our name on the list, and there didn't really seem to be a wait at that time. When our friend got there at 8, we were seated right away, but the bar area was full and the waiting list seemed to be at least 6 parties long. Our water took a while to get to the table, but the waiter came over, took our drink and deviled egg order and came back a few minutes later for our pizza order. Our deviled eggs were served very promptly, and our pizzas came out lickety split as well. I'm really glad that I ordered my puttanesca pizza well done, because I tasted my husband's pizza crust, and it tasted incredibly undercooked, and very doughy. He enjoyed it, though, and didn't complain too much about the crust since his toppings--onion and polpettine--were so delicious. Our waiter didn't really come over much during our meal, which was fine with us since we didn't have any problems. Overall, an enjoyable meal.

[KeithA]

Had a great special pizza last night: tomato sauce, pine nuts, parsley, smoked buffalo mozzarella, and fried slices of eggplant. It was the second time I've had it and it seems to be a regular in the specials rotation. I especially enjoy the eggplant which gets crisp and charred on the outside and is mushy and sweet on the inside. Definitely a great creative pizza topping. We also started with the squash soup special which was good, but nothing special.

[Heather]

I had the Soggiest Pizza Ever™ for lunch today. Not just flabby - undercooked and soaking wet. I was in a tearing hurry and didn't have time for a do-over. Maybe someday Comet will open for weekday lunch...

[DPop]

I had the Soggiest Pizza Ever™ for lunch today. Not just flabby - undercooked and soaking wet. I was in a tearing hurry and didn't have time for a do-over. Maybe someday Comet will open for weekday lunch...

Apparently they held onto the recipe for your pizza and duplicated it for me on Friday night. I even asked for it 'well done' and it still came out with a pool of greasy moisture in the middle of the plate.

After a couple great initial experiences, I am almost to the point of only ordering starters at 2Amy's. It's not that the pizza is horrible, but it just isn't in the same league IMO as Comet and RR and is definitely lagging behind Bebo at this point as well.

[jparrott]

This is a real shame, and I've experienced it, too. There has clearly been a conscious decision taken to cook the pizzas less here. The scary thing is that the wine list, small plates, cured meats, desserts, and cheeses (roughly in that order) still make 2 Amys one of the most important restaurants in DC. (Why more places don't pour the totally awesome Terradora di Paolo Aglianico by the glass is frankly beyond me). But, despite the excellent quality of most of the toppings, the pizza can no longer be recommended. Even if you order it well done (the last two well done pizzas I've ordered here were still underdone).

[chickenlover]

But, despite the excellent quality of most of the toppings, the pizza can no longer be recommended. Even if you order it well done (the last two well done pizzas I've ordered here were still underdone).

I'm curious to know when you've ordered these pizzas. I almost always go on Sundays and I've had good luck ordering my pizza well done. Could it be that some folks in the kitchen heed the well done request and others ignore it?

[jparrott]

I think these last two were both weekday lunches.

[Heather]

I'm curious to know when you've ordered these pizzas. I almost always go on Sundays and I've had good luck ordering my pizza well done. Could it be that some folks in the kitchen heed the well done request and others ignore it?

But why should I have to make a special request in order to get my pizza cooked properly? It wasn't just not "well done." The dough was undercooked.

[jparrott]

Yeah, the last one I forgot to order well done had raw-feeling dough.

[chickenlover]

But why should I have to make a special request in order to get my pizza cooked properly? It wasn't just not "well done." The dough was undercooked.

I think cooking pizza properly is kind of like cooking steak properly. Different folks have different ideas (although we all know rare to medium rare is ideal ) If by undercooked you mean actually raw, that's another story.

[mdt]

I think cooking pizza properly is kind of like cooking steak properly. Different folks have different ideas (although we all know rare to medium rare is ideal ) If by undercooked you mean actually raw, that's another story.

I wonder if there has been some significant change in staff in the kitchen. It is certainly a downer to hear all these negative reports.

[Heather]

If by undercooked you mean actually raw, that's another story.

Yes, the dough was undercooked. Raw in spots. Not done.

[dcfoodie]

I've been a number of times in the last few weeks, mostly on the weekends, and the pizzas are identical each time. I haven't been ordering the pizzas well done, but the crust comes out fine and the bottom has a decent amount of char on it. I find that I need to fold the crust because it's still considerably floppy, but that's pretty standard IMO.

[youngfood]

Is it easier to get a table here since they've opened up the upstairs? Can you walk in a little after 6 on a weeknight and get seated?

[Marty L.]

I wonder if there has been some significant change in staff in the kitchen. It is certainly a downer to hear all these negative reports.

Well, yes. When Edan MacQuaid was pizzaiolo, his pies were almost always perfect. There's less consistency now. Some of the folks manning the oven know how to manage the pies; others, less so. I don't know whether there are particular days or times of day when your odds are better. In light of his track record and the fact that he cares about how his pizzas are served, I wouldn't be surprised if Peter Pastan achieves the proper consistency soon. In the meantime, it's a good excuse to focus more on the bar items, meats and small plates, which are generally superb.

[Heather]

In light of his track record and the fact that he cares about how his pizzas are served, I wouldn't be surprised if Peter Pastan achieves the proper consistency soon.

Call me cynical, but why should they? They have been inconsistent for quite some time now, and they keep packin' them in regardless.

In the meantime, it's a good excuse to focus more on the bar items, meats and small plates, which are generally superb.

Definitely get the rabbit roulade stuffed with bitter greens if it's available. I don't remember which days it is offered.

[acevedo81]

Definitely get the rabbit roulade stuffed with bitter greens if it's available. I don't remember which days it is offered.

I would like to know what day this is offered, b/c every time i show up there it's never on the board.

[bettyjoan]

I actually went to 2 Amy's for the first time (I don't have a car, so the location is tricky) at the beginning of January. Everything was tasty--my margherita extra pizza was the table favorite--but the experience just didn't live up to the fanaticism surrounding the place. Our server was excellent, and the wine and beer selections were really nice, but the pizzas (of which we ordered four) fell somewhat short of expectations. The crust was alright--certainly not raw or significantly underdone, but definitely not as firm and crisp as I usually prefer. The toppings were obviously of high quality, but their proportions seemed to be off--too much cheese on some, too little on others.

As it was my first visit, I'll definitely go back and try again--however, it's interesting to read the recent comments now that I've actually experienced the food for myself.

[dgreen]

too much cheese on some

Impossible.

[jparrott]

They have been inconsistent for quite some time now.

The reports here notwithstanding, I'm beginning to think that they're not inconsistent, but that they've taken a conscious decision regarding doneness level of the pizzas. Maybe all the kiddies they pack in were scraping their mouths on the previously well-baked pizzas?

(And before we get into that discussion, I'm totally cool with all the kiddies that come to 2 Amys; it makes sure the ice cream stays fresh day to day!)

[giant shrimp]

two pizzas and no sopping messes to report last night.

a special ripieno stuffed with escarole, anchovies, capers and pecorino was salty (as advertised), rustic, well-charred and good, and it doesn’t seem particularly well-pitched to the kiddie crowd. The crusts here have been softer than they used to be for some time. Luckily, it sounds, we haven’t stumbled upon any undercooking, although one time, several months ago, it did come close.

It is easy to totally skip the pizzas if you think they are dicey. Last night you could have made a meal of a double portion of hearth-cooked lamb, lentil and artichoke stew, followed up with small skewered mussels battered and fried into pods. Root vegetables among the small plates and cheese and ham (grilled, I think) and flatiron steak panini sounded interesting, but I was too full for them.

Pacing upstairs was at a noticeably slower tempo than typical of downstairs, but there were only a few occupied tables in the early evening, which may have explained it.

[KeithA]

I think all of the talk of the "doneness" of the crust comes down to your personal taste. I regularly go to 2 Amys (its close by) and I always enjoy the pizzas. Typically the crust is doughy, yet never raw on the edges with some charred spots to and bottom has char. The slice is floppy in the center because it is very thin with usually heavy ingredients on it. Now I like that. Other times I'm in the mood for a crust that is crunchy and I go to Vace. However, I know lots of people love Comet which I think has the worst, saltine-like cracker brittle crust. So I guess read the posts to see what type of pizza suits your taste and patronize that place. We are lucky to have so many non-chain pizza places in NW that use fresh ingredients.

That said I concur with the comments that some of the best stuff at 2 Amys is not the pizza but the salads, small plates, and wine. I typically go for one of the specials whether it be a pizza or something else and my wife every single time loves the Margherita. So each to their own.

[youngfood]

The reports here notwithstanding, I'm beginning to think that they're not inconsistent, but that they've taken a conscious decision regarding doneness level of the pizzas.

Our pizzas last night fit with your theory. They still had lovely char spots, but four pizzas all came out about the same, which was floppy and mushy in the middle. And it can't be blamed on heavy ingredients when it's the margherita, right? Still some very tasty pies, but I prefer Comet or Bebo's style.

[monsterriffs]

However, though I'm usually quite satisfied with the pizza there, this Saturday's was dissapointing. I decided to get the margherita as usual, but opted for the addition of mushrooms and olives. Though taste-wise, I enjoying it quite a bit, the pizza (which I asked for well-done), was quite soggy in the center just being floppy as a whole. Either I just noticed it this time or something was off.

The recent flurry of threads is interesting to me because I had reported floppy pizza (see above quote) in the Pizza thread a few months ago and I was chastised by pizza man and given a seminar course in Toppings & Pizza 101.

Guess maybe I wasn't too far off the mark after all. It's a shame too because I'm kinda craving that fizzy red wine (the name escapes me) and a nice pizza.

[alan7147]

Guess maybe I wasn't too far off the mark after all. It's a shame too because I'm kinda craving that fizzy red wine (the name escapes me)

Gragnano (Grotta del sole) -available at most retailers for around $13 a bottle

[jrichstar]

It was really buzzing here both in the restaurant and take out orders with the big game going on. They were particularly on their game here last night, with the pizza being excellent (though I've never had a bad experience in the 10+ times I've been). Enjoyed the pizza special with calamari and assorted vegetables (and a tinge of some hot peppers), the ever-reliable norcia (salami) and a margherita extra (w/cherry tomatoes) that shows how great simple pizza can be.

[An Briosca Mor]

It was really buzzing here both in the restaurant and take out orders with the big game going on. They were particularly on their game here last night, with the pizza being excellent (though I've never had a bad experience in the 10+ times I've been). Enjoyed the pizza special with calamari and assorted vegetables (and a tinge of some hot peppers), the ever-reliable norcia (salami) and a margherita extra (w/cherry tomatoes) that shows how great simple pizza can be.

Well, if they were on their game there during the Super Bowl itself, they sure weren't during the pre-game show. As it happens, I made my first-ever visit to 2 Amy's this past Sunday afternoon. And coincident with your review here, I also had the margherita extra (w/cherry tomatoes). However, I wouldn't call the pizza I had excellent. It looked good, with a paper-thin crust in the center of the pie and a nicely puffed-out and char-spotted outer crust, but it didn't eat good. Rather than being crisp as it should have been, the outer crust was gummy and rubbery. The thin center of the crust was a soggy mess. It was an ordeal to cut slices off the pie, even with the serrated knife that was provided. Two simple things would have eliminated these issues if only the kitchen had been on top of things. First, a few more minutes in the oven until the crust was properly done. Second, the cherry tomatoes (which were not nearly ripe enough to be served) had been cut in half, but the seeds and liquid from them had not been removed before placing them on top of the pie. Whether this was done before or after baking, I don't know, but it doesn't matter. How could any chef expect a paper-thin crust not to get soggy when dumping several teaspoons of liquid on top of it? If I was in the kitchen, I would not only have seeded and drained the cherry tomatoes but also raosted them separately before placing them on the pie, so as to bring out whatever flavor was lurking in them despite their lack of ripeness. A little more salt either in the dough or on top of the pizza would have helped as well to enhance the flavor of a pie that was pretty bland save for the basil. All in all, this was a very underwhelming pizza, especailly given the praise this restaurant has received in print for several years now.

To be fair, though, the eggplant parm starter and the cannoli I had before and after the pizza were quite good, verging on excellent. The eggplant was as expertly seasoned as the pizza was not.

[giant shrimp]

shaved black radish salad from the other side of the menu is a plate of witches' apples, soot-rimmed petals smudged with anchovy. a lenten treat, it is salty, faintly hot, even more faintly bitter and sweet and dressed with olive oil. with a sharp mandoline, you can easily make this at home. a lemony artichoke pizza topping suggests it may be gone with a change of seasons, though it was still lingering there on sunday evening, when the squeals of restless children seemed shriller and louder than usual. still, where else can you go out to eat food this good and watch a three-year-old intently coloring with the tines of a fork?

if crust is the deciding factor, this place and comet are now tied. the crust at the ping pong place a week or so ago rolled up the same way it rolled up here, which doesn't bother me, though i know it bothers others, who take it as a sign of undercooking. but the nod goes to 2 amys, only because a squash topping at comet came out flat and stiff, and uncaramelized, its sugar untested by fire. more brimstone, please. but a smoky stew of a minnestrone and plump chicken wings are reason enough to visit, which we would do more often if it didn't happen to be such a close neighbor of buck's. one new thing on the camp menu: zesty, filling open-faced pork tacos. ours weren't perfect -- the pork was on the dry side --but they were still good. for sublime simplicity, a small plate of italian broccoli at buck's, with the chef's signature smokiness, is as good as any way to start a meal at amy's.

[Waitman]

Mind you, I find the whole concept of a pizza being DOC utter bullshit, but still this is pretty serious shot across the bow. Or, rather, into it.

Todd Kliman: I just now went through my email files to dig up the interview I did with MacQuaid...

He said some interesting things.

Among them:

That 2 Amys "is taking a lot of shortcuts" where the DOC regulations -- the laws that define Neapolitan pizza -- are concerned. For instance, the time it's supposed to take to refrigerate the dough. "They don't follow the recipe," he said. And he pointed out that 2 Amys doesn't even use an Italian oven. The oven comes from Woodstone, in Seattle, the same company that makes the ovens (albeit gas) for California Pizza Kitchen.

With his new place, he said, "I'm going for a little bit more authenticity. ... I'm working my way up to doing naturally fermented dough. It's got a more interesting flavor, a nicer crumb."

He said his place would have four or five set pizzas, and then a blackboard menu with specials.

As to how it would differ from 2 Amys: "I intend it to be a nice plate to work, i guess is the first thing. ... I intend to have the oven built on site, with bricks from Naples. I want to try and open it up a little bit more, have the staff interact more with clientele. I want to have 100 percent of kitchen in full view. ... I want to aim for something cozier, a little less noisy. ... Something with more of a communal kind of feel than a pizza factory."

Did you just call 2 Amys a pizza factory? I asked.

"it's totally a pizza factory. It's a good one, but they can make a thousand pizzas a day there."