Joe Riley Posted April 17, 2008 Posted April 17, 2008 I have no complaints about 2 Amys. The appetizers are terrific, the wine selection is very good, and the pizzas are still delicious, even taking advantage of seasonal ingredients, I've noticed. Also the staff is wonderful. It seems that some of them have been there for years, which is always a good sign.
Nick Freshman Posted April 17, 2008 Posted April 17, 2008 I have no complaints about 2 Amys. The appetizers are terrific, the wine selection is very good, and the pizzas are still delicious, even taking advantage of seasonal ingredients, I've noticed.Also the staff is wonderful. It seems that some of them have been there for years, which is always a good sign. Went for lunch today, and had been about a month ago with Shaggy. Both times the pizzas were very good, I thought. Service at the bar was terrific, and the meats they are offering are a nice addition to the menu. Today I had the special pizza--roasted ramps, sausage and Parmesan. Man, that was good--spicy and fresh ramps with a good deal of bite left to them, flavorful sausage and ample Parmesan. I'm way too cautious to wade into the great pizza debate that rages on this site. All I wanted to add was that I had a couple of pretty damn good pizzas here.
hillvalley Posted April 18, 2008 Posted April 18, 2008 Why can't 2 Amy's get their charcuterie right? It is one of my favorite places for an afternoon of meat, cheese and wine but their meats are not well cared for. The edges are dry and the meat is unevenly sliced. Please, someone help them! On a brighter note, fava bean crostini are back
giant shrimp Posted April 18, 2008 Posted April 18, 2008 the fava bean crostini are bright green and delicious. however, the pizza here tonight has left a bitter taste in my mouth. it's bad enough that the bottom of the crust of our pizza was burnt to a crisp, and worse listening to our server explain that char comes with the pizza, but just about intolerable to receive a lecture from the floor manager about how some people don't like the way they char the pizzas at 2 amys. please, i have eaten at least a hundred pizzas here and have never run into anything remotely this bad before. this pizza should never have been served in the first place. so what the hell is 2 amys doing these days beligerently defending burnt pizzas to its customers? (believe me, after the entertaining little scene at our table, they were glad to see us leave; maybe i have been out too long in the sun.)
mdt Posted April 21, 2008 Posted April 21, 2008 the fava bean crostini are bright green and delicious.however, the pizza here tonight has left a bitter taste in my mouth. it's bad enough that the bottom of the crust of our pizza was burnt to a crisp, and worse listening to our server explain that char comes with the pizza, but just about intolerable to receive a lecture from the floor manager about how some people don't like the way they char the pizzas at 2 amys. please, i have eaten at least a hundred pizzas here and have never run into anything remotely this bad before. this pizza should never have been served in the first place. so what the hell is 2 amys doing these days beligerently defending burnt pizzas to its customers? (believe me, after the entertaining little scene at our table, they were glad to see us leave; maybe i have been out too long in the sun.) My last pizza there was pretty damn good, but we were in just after opening and the place was empty. Usually I am concerned that the pizza is going to be undercooked. That said, I cannot believe that the floor manager acted in that manner. Very poor form. I guess they figure that they don't need the business. Did they correct things?
giant shrimp Posted April 21, 2008 Posted April 21, 2008 My last pizza there was pretty damn good, but we were in just after opening and the place was empty. Usually I am concerned that the pizza is going to be undercooked. That said, I cannot believe that the floor manager acted in that manner. Very poor form. I guess they figure that they don't need the business. Did they correct things? it was not crowded, either, when our pizzas emerged from the oven, so maybe they were having problems getting it going or there was some dirt on the floor. we ate one pizza, half-burnt, beyond char, but the second was well past saving, and the commotion began when our server, who had neglected our table entirely once the pizzas were presented (by the manager, who threw them down, grabbed our appetizer plates and ran off without replacing them), asked if we wanted the pizza wrapped up to take home. the manager actually returned to the table with the pizza to show us there was nothing wrong with it, and i had to flip it over to show her. this escalated into what in another restaurant might have been taken for a shouting match, except that the place had filled up by then and the dining room had turned into the playground it usually is. her final question: what to you want? my response: i don't want to pay for the pizza. actually, we would have been well within our rights to reject the first pizza as well, and we shouldn't have eaten it because the bitter taste of it lingered for some time. we live close by and the only thing i don't like about 2 amys is that it gets too crowded and we have to be strategic about when we arrive if we don't want to wait -- the same thing that can be said about a lot of good, or even better than good, restaurants, such as palena cafe. however, i really don't enjoy confrontations like this -- i have only had maybe half a dozen of them at restaurants in my entire life. all i had been expecting when i talked to the server was for the pizza to be taken off the bill -- not to be dressed down and basically told that we were the ones with the problem. i was reading last week that this is a pizza factory. i would agree, but it is the best pizza factory around. i understand that things can go wrong, and it didn't even bother me that the place was at least slightly out of control while we were there, which i was able to observe the minute we walked through the door. afterwards, we went home and watched dogs on television for two hours and it reminded me of the dynamics that had wrecked our meal at 2 amys. it's a people problem, i was one of the people, i'll admit it, but it is going to take me a long while before i feel up to returning to this place.
Marty L. Posted April 21, 2008 Posted April 21, 2008 Agreed -- that treatment was inexcusable. But I think it's important to add that it's anomalous. Generally, the servers and "managers" (the hosts?) are extraordinarily gracious and helpful, and friendly, often under great pressure. It's part of what makes 2 Amys such an (almost) perfect neighborhood restaurant. Which is not to say that they're perfect -- no one is. And your experience last week actually reflects the restaurant's primary fault -- that although the pizzas are *usually* fabulous, there is too much inconsistency in both directions (over- and under-baked) in the post-MacQuaid era. I think the variables are (i) how slammed the restaurant is and (ii) who is manning the oven. There are one or two guys there who are reliable, and when I see them I'm confident of a good pie; others seem not to be able to regulate the timing and temperature adequately. it was not crowded, either, when our pizzas emerged from the oven, so maybe they were having problems getting it going or there was some dirt on the floor. we ate one pizza, half-burnt, beyond char, but the second was well past saving, and the commotion began when our server, who had neglected our table entirely once the pizzas were presented (by the manager, who threw them down, grabbed our appetizer plates and ran off without replacing them), asked if we wanted the pizza wrapped up to take home. the manager actually returned to the table with the pizza to show us there was nothing wrong with it, and i had to flip it over to show her. this escalated into what in another restaurant might have been taken for a shouting match, except that the place had filled up by then and the dining room had turned into the playground it usually is. her final question: what to you want? my response: i don't want to pay for the pizza. actually, we would have been well within our rights to reject the first pizza as well, and we shouldn't have eaten it because the bitter taste of it lingered for some time.we live close by and the only thing i don't like about 2 amys is that it gets too crowded and we have to be strategic about when we arrive if we don't want to wait -- the same thing that can be said about a lot of good, or even better than good, restaurants, such as palena cafe. however, i really don't enjoy confrontations like this -- i have only had maybe half a dozen of them at restaurants in my entire life. all i had been expecting when i talked to the server was for the pizza to be taken off the bill -- not to be dressed down and basically told that we were the ones with the problem. i was reading last week that this is a pizza factory. i would agree, but it is the best pizza factory around. i understand that things can go wrong, and it didn't even bother me that the place was at least slightly out of control while we were there, which i was able to observe the minute we walked through the door. afterwards, we went home and watched dogs on television for two hours and it reminded me of the dynamics that had wrecked our meal at 2 amys. it's a people problem, i was one of the people, i'll admit it, but it is going to take me a long while before i feel up to returning to this place.
KeithA Posted April 21, 2008 Posted April 21, 2008 ...her final question: what to you want? my response: i don't want to pay for the pizza. actually, we would have been well within our rights to reject the first pizza as well, and we shouldn't have eaten it because the bitter taste of it lingered for some time.So what happened? did they take it off your bill?
giant shrimp Posted April 21, 2008 Posted April 21, 2008 So what happened? did they take it off your bill? yes, they did take it off the bill -- without conceding there was anything wrong with it and not until after it was back in my face, instead of the trash where it belonged, and i was asked to explain myself. hey, it was definitely anomalous -- one bad time after many, many good ones. people make mistakes and if we had to start over, things probably would have been handled differently by both sides. even so, small as it may be in the infinite scheme of things, it still rankles.
jiveturk21 Posted April 21, 2008 Posted April 21, 2008 Over the past year or so, I have noticed that a good deal of servers/hosts/managers have become a bit more testy (is that how you spell testy?). It has been pervasive throughout all of the restaurants that I have been dining at - hole in the walls, chains, fine dining, etc. Not sure why, although I think some of it has to do with the general rude nature of customers. Not saying that you were in this situation at all, just as I have not been over the past year or so, but when servers/hosts/managers deal with crap all day long, sometimes they snap on a perfectly good customer for no real reason. Not that this makes it right, this actually is worse than snapping on the person that is being a pain in the ass for no good reason, but that may be why I have been seeing it more lately.
sunshine Posted April 22, 2008 Posted April 22, 2008 The best reason to go to 2 Amy's is the incredibly fast service and their wonderful daily specials. Although their crust isn't my favorite, their "signature" pizzas and their topping combinations for their special pizzas use better ingredients and just have more refinement than other places. Like tonite, one of the special pizzas had cockles, pancetta, artichokes, garlic, and grana. It was so good. For appetizers, roasted root vegetables with vin cotto, smoked ricotta with arugula, and an order of suppli (their deep-fried cheese and rice balls). With a couple great beers, it was an awesome meal for a good price. And we had our food in less than 10 minutes! We can be in and out of there within an hour, which we really appreciate now that we're parents who are paranoid about having our kid melt down in a public place. We love that 2 Amy's is also kid-friendly, and liked this aspect even when we were childless. But the variety and freshness of the food, not just the pizzas, is definitely why we return again and again.
porcupine Posted April 29, 2008 Posted April 29, 2008 2 Amys. Pig fritters. Pig fritters. Not sure what part of the pig was in these, and it doesn't matter. How could you go wrong with fried pork? Also, the porchetta - what a great combination of textures and tastes.
chickenlover Posted May 11, 2008 Posted May 11, 2008 Softshell panini are currently on the menu at 2 Amy's. A truly great sandwich.
Antonio Burrell Posted May 19, 2008 Posted May 19, 2008 Tonight's clam pizza was easily the best one i've had since the very first. I'd have to say, this is the best clam pizza in town right now.
Pool Boy Posted May 19, 2008 Posted May 19, 2008 Went around three weeks ago and enjoyed it. My wife had the meatball pizza while I constructed my own with buffalo mozzarella, prosciutto and some other tasties. I liked being able to arrive and get seated quickly. One of the things that keeps me away from this place is the crowds during anything remotely close to prime time and the fact they take no reservations and there is no place to stand to wait.
hillvalley Posted June 2, 2008 Posted June 2, 2008 We went Saturday night around 7:45 knowing that we were in for a long wait. Happily, despite being told it would be a 45 minute wait, we were seated in just 15. The highlight of the meal, other than my usual margarita extra and burreta, were the roasted chickpeas. These were fresh chickpeas, roasted in the pod and served with "sexy salt." They looked similar to edemame but had a delicious nutty flavor. My only complaint was they were sitting in a lot of olive oil. It never occurred to me that you could cook with fresh chickpeas. Does anyone have any clue where I may find them? Dessert was rhubarb chocolate chip ice cream. Rich and creamy as always but the rhubarb flavor really didn't come through.
zoramargolis Posted June 2, 2008 Posted June 2, 2008 It never occurred to me that you could cook with fresh chickpeas. Does anyone have any clue where I may find them? In the past, I have found them at Super H in Fairfax, and Han a Reum (now H Mart) in Merrifield, and I also have seen them at Halalco in Falls Church. I haven't been to any or those places in a long time, so I can't tell you if they have them now.
ojdavies Posted July 3, 2008 Posted July 3, 2008 I know I'm not alone in saying this: the ice cream at 2 Amys is - bar none - the best I've ever had. I'd kill for a scoop of their stracciatella right now. But one flavor I haven't seen in a while is their mint chocolate chip. If you haven't tried it, trust me: it will change the way you look at ice-cream forever. Has anyone seen it on the menu recently? -Owen
giant shrimp Posted September 19, 2008 Posted September 19, 2008 if by any luck this weekend is as good as last weekend, you can have your okra fried into pale gold and sand dry shells with the semblance of ammo for space-age muskets. the pods inside are left an amazingly vibrant green. then strike up conversation with an open baguette veal tongue panino made lively by pickled red onions, some hot red cherry pepper and green sauce, topped with a chorus line of sliced boiled egg. this is not the easiest thing in the world to pick up and eat, but it is falling-apart good enough to make you forget the pizza. the meat, which i guess is poached though i have never cooked a tongue, is mild in flavor, and softly textured with the occasionial capillary. which reminds me of a story in which, years ago, my wife, then a teenager, invited by a diplomatic family across the street to a picnic at the beach, was provided with a tongue sandwich not to her liking, probably without even trying it because she was not about to taste anything that could taste her back, although she claims it wasn't peeled, and as inconspicuously as possible, buried it in the sand. a good pale raspberry panna cotta quivered on the dessert plate in a caramel that was cooked almost too short, but tasted close to a honey when it hit up against the creamy pudding. (the next night, or was it the night before, we went to palena, where the cafe menus almost went out with hotdogs on them, and the fazzoletti -- folded supple pasta in a buttery sauce with cherry tomatoes -- were great. sure, there's nothing wrong with the pasta they pile on at olazzo, and you probably can't make it much cheaper at home, but you can make it better. the squid we had one early evening was as tender as you can get it, but the bethesda dining room is so dark as a cave, even under the flickering light from the faux fireplace, that you wouldn't be suprised to see bats flying out everything someone opens the door.)
Jttops Posted September 23, 2008 Posted September 23, 2008 I am curious if anyone agrees with me that the bar stools in cafe area in the back are some of the most uncomfortable in town? The wicker, or caned stools have a sunken seat and the support rim around the edges dig into the back of my thighs. I love stopping by on the way home from work on nights that my wife is out of town and dining at the bar. The small plates prep area is great to gaze at while making selections and the bar staff is great. Do they make it uncomfortable to hang out back there on purpose?
jiveturk21 Posted September 24, 2008 Posted September 24, 2008 I am curious if anyone agrees with me that the bar stools in cafe area in the back are some of the most uncomfortable in town? The wicker, or caned stools have a sunken seat and the support rim around the edges dig into the back of my thighs. I love stopping by on the way home from work on nights that my wife is out of town and dining at the bar. The small plates prep area is great to gaze at while making selections and the bar staff is great. Do they make it uncomfortable to hang out back there on purpose? The chairs there, in general, are the worst that I ever remember sitting in. And, it really sucks because 2 Amy's is a place where I could sit down and eat for a few hours, ordering a little bit here and a little bit there.
cibo matto Posted September 24, 2008 Posted September 24, 2008 I am curious if anyone agrees with me that the bar stools in cafe area in the back are some of the most uncomfortable in town? The wicker, or caned stools have a sunken seat and the support rim around the edges dig into the back of my thighs. I love stopping by on the way home from work on nights that my wife is out of town and dining at the bar. The small plates prep area is great to gaze at while making selections and the bar staff is great. Do they make it uncomfortable to hang out back there on purpose? i dig peter pastan and have logged many an hour on seat H -- far-left bar stool -- but yeah, the uncomfortableness is most assuredly on purpose (read: turns). same reason there's no piped-in jazz or effort to dim the din. but as you alluded, it's a small price to pay to watch scott plate the small plates. he's a sweetie. has anyone had the cold smoked salmon bagel on sunday? ask nicely during the week and he might serve you a few slices of lox. it's divine.
pizza man Posted September 24, 2008 Posted September 24, 2008 i dig peter pastan and have logged many an hour on seat H -- far-left bar stool -- but yeah, the uncomfortableness is most assuredly on purpose (read: turns). same reason there's no piped-in jazz or effort to dim the din.but as you alluded, it's a small price to pay to watch scott plate the small plates. he's a sweetie. Ah ha, you spill the beans. How well do you know Scott? I mean, I love the guy, but I wouldn't call him a sweetie. I had always said that if he and I and a few other ex-2amys kitchen thugs should start a band, we could call it; Scottie to Hottie and The Cranky Curmudgeons...
jfw Posted November 22, 2008 Posted November 22, 2008 Stopped in last night and sampled some items I haven't seen on the menu in the past. All were incredible, but one stood out. Suckling pig head salad. Wow! The head meat varied from light pink to closer to red. Most of the dish was meat, but it was peppered with a bit of cabbage (I'm pretty certain), some carrot, and some orange zest. Dressed with vinegar, this dish offered a great balance of tart and slight sweetness and bitterness. The meat was spongy in a wonderful way (slightly reminiscent of tongue) and the firm pork worked well with the crisp carrot and cabbage. If you like offal or other unconventional meats, you gotta give this a whirl. Other highlights of the evening were sweet English peas with Pecorino and mint. Those coulda used a bit more mint, but were otherwise nicely flavorful. A sardine and leek tart was also excellent. It included egg and potato and was rather rich.
ema Posted December 30, 2008 Posted December 30, 2008 Went to 2 Amy's for an early dinner tonight. This is a bustling restaurant. A few minutes after we sat down, the girl by the door was already taking down names for the waitlist. The potato croquette was flavorful, but nothing extrodinary, and the outter crust was a bit too hard. I got the meatball pizza and the husband went for the Norcia (salami, tomato, grilled pepper). I didn't like my pizza at all, the meatball was dry and the pecorino was too salty to use on a pizza. The Norcia on the other hand was ultra tasty. I especially liked the sweetness of the grilled peppers. To end the meal, we got the cannoli and the raspberry penacotta. Both were delicious. The cannoli shell was light and crisp. The penacotta was not too sweet, perfect for me since I don't like sugary sweet deserts. The service was minimal as expected in a busy informal place like this. They take your orders, they bring you food, you get your water refilled, and that's it.
Rhone1998 Posted December 31, 2008 Posted December 31, 2008 I had an enjoyable lunch at the bar at Two Amys this afternoon, my first visit. I hadn't expected all of the non-pizza items, and decided to try some charcuterie and cheese before my pie. I had the excellent prociutto di parma, lardo (I'd never had this before...maybe I'm not getting it, but I found the flavor a bit underwhelming, which didn't help with the guilt of consuming basically pure fat), and an interesting semi hard cheese called barilotto. All washed down with a very nice (if not the most generous pour of) Montepulciano. I wanted to try their pizza at its most basic, so ordered a simple margharita, which I thought was delicious. I liked the slightly charred crust, and it wasn't too too soupy in the middle, which is an issue I know some people have complained about before (though it seems to me like they could really solve this issue if they just strained the tomatos a bit...maybe it's against the DOC rules). After about forty five minutes I was happily full from the meal and was beginning to lose circulation in my legs from the bar stool, so I knew it was time to go. All in all an enjoyable meal. Not perfect, but enjoyable, and certainly worth a few more visits (in the dining room...on proper chairs) to explore the rest of the menu.
KeithA Posted January 2, 2009 Posted January 2, 2009 Nice dinner here last night - always good pizza (I had the 2 Amys with the addition of grilled peppers) and salt cod croquettes. Also tried the sheep's riccota with pine nuts and special honey (eucalyptus - maybe?) which was very creamy and good. Exceptional was the duck prosciutto sliced so thin it was translucent and it almost melted on your tongue - first time having it and it was oh so good. However, the duck comes with a lentil salad which is ok - but doesn't add anything or seem to go well with the duck. So get the duck and push off the lentils.
giant shrimp Posted March 20, 2009 Posted March 20, 2009 the list of small plates seemed to be thinning down this winter, but on the new menu last night it was as long as i remember ever seeing it. a shrimp and white bean salad in olive oil speckled with lemon and orange zest, green herbal confetti and a sneeze of red pepper was a paragon of the refined rustic simplicity that shows this kitchen at its best. it was also mildly and satisfyingly fishier, or shrimpier, than you might expect. (is this a trend? in a visit a month or two ago, the oval room seemed to be making an effort to make fish taste fishier, or does this take no effort at all?) a special small plate of lamb meatballs, with a hint of cinnamon and packed with a few raisins, was bathing in a mellow yet sturdy, strained, smooth tomato sauce. there is enough of it to toss with a mound of spaghetti and too much to mash into the meat, but unfortunately there is not a strand in sight at this kitchen that i know of. however, the sauce is good enough to eat with a spoon if you are hungry. carrot cake was a dessert variation on the meatballs, similarly brown and flecked with ingredients, though a different shape, a little crusty, a little chewy to lend it a nice sweet spine.
RaisaB Posted March 21, 2009 Posted March 21, 2009 I was there yesterday also. There small plates at lunch were a bit smaller. They also don't warm their almonds anymore, which I found disappointing. On the upside their pizza was much better than I ever remembered. There toppings were plentiful and their crust was not burned....(for a change)
Flavortown Posted April 26, 2009 Posted April 26, 2009 As if 2 Amys needs any more confirmation of its greatness, three friends and I just had a fantastic dinner there: Suppli a Telefono: These were really good, though they honestly don't compare to the ones in Rome. The 2 Amys version is smaller, rounder, and more crisp. While the crispness of the breading on the outside is good, the lack of moisture on the inside detracts from the flavor. Plus the little cubes of mozzarella in the center hadn't quite melted, while in Rome they're always deliciously gooey (the name is a result of the way the mozzarella stretches, like a telephone cord, when you rip the balls in half). After the appetizer, we split four pizzas: Margherita: Delicious as expected. How can you complain about buffalo mozzarella, tomato sauce, and basil, especially when it's sitting on a perfectly cooked, thin, chewy crust? 2 Amys: To my surprise, I found myself enjoying this one even more than the Margherita. Their fresh mozzarella is very good. Abruzzese: I think this one was my favorite. The meatballs were decent, but what I really loved was the combination of sauce, pecorino, and and garlic. I'd seen reviews that mentioned the pecorino being too salty and overpowering, and I couldn't disagree more. Custom - White: Garlic, Mozzarella, and Ricotta - I love white pizza, and the ricotta on this one was great. It would have benefited from some more garlic, and some sort of salty addition. Usually when I make white pizza at home I love to put shrimp on it because they give that kick of flavor to break up all the cheese, but that wasn't an option, and since we had a vegetarian we wanted to stick to only one meat pizza. Meatballs, sausage, or pepperoni probably would have all been good additions, along with either some grana or some pecorino. In the end the check was only $53 - $15 a person. Can't wait to go back and try some others (tonight's specials weren't all too interesting, but I'm eager to try the Vongole). Of course, considering that there's a wood-burning, brick oven in my backyard back home in NJ, I'll have the chance to think up my own crazy concoctions in just a few weeks. And I've got to say, even though 2 Amys makes a mean Neapolitan pizza, my dad's got them beat. Freshly made mozzarella and lobster pizza is like a taste of heaven.
samsonsizzler Posted April 26, 2009 Posted April 26, 2009 burned crust...? that's the whole reason to go... slight bitterness, if I wanted a pizza without black burned bubbles I'd go to some place that finds that unacceptable(i.e. any other non authentic pizza chain across the wide span of america) the black bits are what makes it good! GRANTED! i know I wasn't there and didn't sample the same pizza but at the same time; the restaurant is an original. One that dares to serve "suckling pig head salad" and doesn't think twice about it. that's why the restaurant is so damn booked, they do what they want and it's damn good every time I've been there, 40 plus times... this place isn't a fine dining establishment, you're getting a deal and a real italian pizza. no matter what backyard pizza was made in childhood... In italy it tastes pretty much like this. (at least when I lived and worked there)... I eat there as much as I possibly can because the food is so great and unpretentious. Where else can I get real dry cured meat that hangs out next the bar?? they do it there man!!! that's what's so awesome! charcuterie aged in house right next to your face! not to knock; but haven't had a bad experience yet. I could be a little tickled by this place but I honestly think everyone should... They bring a true slice of not only italy, but european way of dining to the dc dining scene. A gem. one of my favorites and will be for a long time...
Flavortown Posted April 26, 2009 Posted April 26, 2009 burned crust...?that's the whole reason to go... slight bitterness, if I wanted a pizza without black burned bubbles I'd go to some place that finds that unacceptable(i.e. any other non authentic pizza chain across the wide span of america) the black bits are what makes it good! GRANTED! i know I wasn't there and didn't sample the same pizza but at the same time; the restaurant is an original. One that dares to serve "suckling pig head salad" and doesn't think twice about it. that's why the restaurant is so damn booked, they do what they want and it's damn good every time I've been there, 40 plus times... this place isn't a fine dining establishment, you're getting a deal and a real italian pizza. no matter what backyard pizza was made in childhood... In italy it tastes pretty much like this. (at least when I lived and worked there)... I eat there as much as I possibly can because the food is so great and unpretentious. Where else can I get real dry cured meat that hangs out next the bar?? they do it there man!!! that's what's so awesome! charcuterie aged in house right next to your face! not to knock; but haven't had a bad experience yet. I could be a little tickled by this place but I honestly think everyone should... They bring a true slice of not only italy, but european way of dining to the dc dining scene. A gem. one of my favorites and will be for a long time... I can't tell if that was in response to my post or not. Either way, I agree it's both delicious and a bargain, but what you should keep in mind about so-called "real Italian pizza" is that the definition of the term varies immensely depending on where you are in Italy. In Rome, pizza is not served anything like 2 Amys. The crust is far thinner and crispier, unlike the chewy Neapolitan crust made at 2 Amys, and the difference this makes is truly stark. Neapolitan style is the kind my dad makes, since that's the area of Italy where he was born and grew up prior to coming here, and I tend to prefer it. On top of those two categories, you've got Pizza al Taglio, which is the pizza sold fast-food style in Rome. It's cooked in giant rectangles, cut into smaller ones, and sold by weight on just about every street corner. That also tastes completely different. Then there's Sicilian pizza, and I'm sure a whole bunch of others I've never even seen... But yeah, 2 Amys is pretty fantastic. I've yet to try any of the other major pizza places in the DC area though (Ella's, Matchbox, Comet Ping Pong), so I'm looking forward to comparing when I get a chance.
seanvtaylor Posted April 27, 2009 Posted April 27, 2009 We hadn't had dinner at 2 Amys in about five months since moving. Prior to that we had dinner (or brunch) there almost weekly, so I was looking forward to seeing how it had held up. I was happy to see that, if anything, 2 Amys had improved since our last visits. We had the fava bean crostini and the suppli as starters. The crostini had changed, with three smaller pieces of crostini now replaced with two larger pieces. More importantly, the amount of fava bean puree on these had increased dramatically. This is such a good starter, and one that we ordered regularly, and I think it has improved. The suppli were as good as always. They seemed crispier than I remembered them, but it could have just been our order. We had a Margherita extra, and loved it. The crust is not as charred as it once was, I think--those days at 2 Amys appear to be gone, but the mozzarella di bufala, the basil, the crust, and the tomato sauce blend just perfectly. Finally, our service was good. We'd had some minor issues with 2 Amy service the last few times we were there--disappearing servers (even at brunch, when the restaurant was just starting to fill up), incorrect orders, etc. It was never anything major. Our service on Friday evening, though, was efficient and friendly. Now we just need to find more excuses to be in that neighborhood so that we can go back...
monsterriffs Posted June 8, 2009 Posted June 8, 2009 Fresh Path Valley chickpeas with chive blossoms. Get it now. You're welcome.
giant shrimp Posted June 8, 2009 Posted June 8, 2009 While the food was still good, there was a heavy hand in the kitchen last night. The crust on the abruzzese pizza was sturdier than lately and not curling up at the end, but the pie was salty enough that we were wondering if it would make our feet swell. We ordered it, though, mostly to roll around the meatballs. A plank of tender room temperature eggplant at first resembled something fished out of the ocean, but it had a hard time swimming free of an oversaucing of syrupy vincotto. Sweeter yet was the eggplant marmalade overwhelming roast lamb on an open-faced panino. Slathered on thick, its flavor was drenched in sugar and it would have been better in a hazelnut butter and jelly sandwich. Crostini painted with brilliant green pureed fava beans and shaved pecorino was the most successful of the small dishes that came to our table. Simplicity had a hard time shining as hard as it usually does here, and it was maybe not the best time for a visit from one of the city’s cap-wearing, youngest star chefs.
Ericandblueboy Posted June 28, 2009 Posted June 28, 2009 Stopped by 2 Amys last night around 8 on the way to a party. The restaurant was packed so we did not bother stopping. At 9:45, on our way home, the restaurant did have a few tables open so we finally got a taste of 2 Amys. We ordered 3 pizzas - margherita, vongole, and the calzone-like Ripieno Extra. They served sparking wine but in a normal water glass. The pizzas were terrific. Nothing gloppy about them but I'm still not sure if they really needed the last second drizzle of olive oil. Loved the thin, chewy, and well seasoned crust. Loved the fresh basil on the margherita pie. The best pizza I've had in DC (much better than Pizza Paradiso or Bebo, but we haven't been to many of the highly touted pizza joints such as Comet or Pete's).
seanvtaylor Posted June 29, 2009 Posted June 29, 2009 Off day at 2 Amys, which as everyone knows happens here from time to time. We ordered an app, a salad, and a pizza to split between the two of us. The app and the salad came out together, which was just fine, but these were then followed in about five minutes by our pizza. I mentioned that it was pretty fast, and the person (not our server) told us that the pizzas come out of the oven hot, and they need to cool down. We've been to 2 Amys more than 50 times, and had never had our meal paced this poorly. At lunch time, without a full house, this was disappointing. Our server was of the 'take your order and never return to your table' variety. Of course we'll be back--nothing so egregious to put us off of 2 Amys, but always a disappointment when this restaurant underperforms like this.
DonRocks Posted June 29, 2009 Posted June 29, 2009 Off day at 2 Amys, which as everyone knows happens here from time to time. We ordered an app, a salad, and a pizza to split between the two of us. The app and the salad came out together, which was just fine, but these were then followed in about five minutes by our pizza. I mentioned that it was pretty fast, and the person (not our server) told us that the pizzas come out of the oven hot, and they need to cool down. We've been to 2 Amys more than 50 times, and had never had our meal paced this poorly. At lunch time, without a full house, this was disappointing. Our server was of the 'take your order and never return to your table' variety. Of course we'll be back--nothing so egregious to put us off of 2 Amys, but always a disappointment when this restaurant underperforms like this. I've actually found this to be the norm at 2 Amys (i.e., everything arrives right on top of each other) and have learned to never order the mains until the apps are half-finished. Refer also to Cork. I think it's imperative for the diner to proactively take control of the pacing at both of these restaurants. Cheers, Rocks.
DannyNoonan Posted June 29, 2009 Posted June 29, 2009 Dined at 2 Amy's Sat night and once again this place proved why it is one of my favorite places to eat. I can't refute complaints read here and elsewhere about the lack of ambiance, the Romper Room type atmosphere that pervades at times, the cacaphonous noise level, and the uneven pacing of meals. But I find those things matter little when I am eating transcendent fresh buffalo burrata and simple yet perfect margarherita pizza, washed down with a cold Moretti. This place is awesome and i'll never stop coming back.
JoyS Posted June 29, 2009 Posted June 29, 2009 Dined at 2 Amy's Sat night and once again this place proved why it is one of my favorite places to eat. I can't refute complaints read here and elsewhere about the lack of ambiance, the Romper Room type atmosphere that pervades at times, the cacaphonous noise level, and the uneven pacing of meals. But I find those things matter little when I am eating transcendent fresh buffalo burrata and simple yet perfect margarherita pizza, washed down with a cold Moretti. This place is awesome and i'll never stop coming back. I, too, have found the food delivered to your table without appetizer-then-pizza pacing. I always make sure to order drinks, then apps, then pizza, or I get everything all at once. I'm sure they do this for quick table turnover. Still, one of my favorite places to eat (even with a 20+ minute wait at 10pm on a Friday).
asdca Posted June 30, 2009 Posted June 30, 2009 I had lunch at 2 Amys last week. The restaurant was less than half full. It took the waitress a good 20 minutes to acknowledge us and take our order. Our pizzas arrived less than 5 minutes later. The waitress stopped by when we were just about finished eating to make sure it all came out the way we wanted it to and then disappeared again. Oddly, she offered us drink refills at the same time she brought the check. On the positive side, our pizzas were excellent. The last few times I've been there, they've been gloppy.
Rovers2000 Posted July 16, 2009 Posted July 16, 2009 Had a late lunch at 2 Amy's today, ordered the Etna (extra crispy) with a glass of the Caltaldi Madonna Montepulciano. The pizza was perfect (I generally order my pies extra crispy there and have never had an issue with the gloppiness that others have mentioned). I'm also a big fan of the goat cheese and salmon crostino. I don't think you can beat the place in the late afternoon when its relatively child-free. Closed out the meal with a nice limoncello, I wish I could get my hands on the recipe they use.
DanM Posted July 22, 2009 Posted July 22, 2009 Wifey and I went to 2 *mys last night before seeing Harry Potter at the Uptown. We shared an Etna pie, olives, and salt cod croquettes. I also had a beer that was served in the appropriate glassware and at the right temp. Big kudos for that. The salt cod croquettes were moist with a nice crispy crust. The olives are not much to get excited about, but are fun to munch on. The pizza was stunning and darn near perfect. We live in New Haven CT and 6rank Pepes can't competem Dan
Joe H Posted July 22, 2009 Posted July 22, 2009 Wifey and I went to 2 *mys last night before seeing Harry Potter at the Uptown. We shared an Etna pie, olives, and salt cod croquettes. I also had a beer that was served in the appropriate glassware and at the right temp. Big kudos for that. The salt cod croquettes were moist with a nice crispy crust. The olives are not much to get excited about, but are fun to munch on. The pizza was stunning and darn near perfect. We live in New Haven CT and 6rank Pepes can't competem Dan Pepe's can't compete with Two Amys? Are you serious? What about Sally's or Modern?
DanM Posted July 22, 2009 Posted July 22, 2009 Pepe's can't compete with Two Amys? Are you serious? What about Sally's or Modern? Quite serious. Pepes is good but has become a chain and has suffered in quality. Besides, who wants to wait 2 hours in line for a pizza? Modern's pizza has been constantly soggy. I honestly have no comment on Sally's as every time we want to go there, they are closed.
Waitman Posted July 22, 2009 Posted July 22, 2009 It strikes me that Pepe's and 2 Amy's are significantly different in style and aim to as to make direct comparisons problematic. FWIW my stops at Pepe's have been at off hours, with no line and -- perhaps because it was a calmer time of day -- good quality.
DanM Posted July 25, 2009 Posted July 25, 2009 It strikes me that Pepe's and 2 Amy's are significantly different in style and aim to as to make direct comparisons problematic. FWIW my stops at Pepe's have been at off hours, with no line and -- perhaps because it was a calmer time of day -- good quality. They are more alike than you realize. They are both Neopolitian style pizza restaurants that use brick ovens. 2 Amys is more authentic in the style than Frank Pepes given their DOC status. The other major difference is that 2 Amys uses wood to fire their oven while Pepe's uses coal. Dan
pizza man Posted July 26, 2009 Posted July 26, 2009 Actually, the original owner of Pepe's may be from Naples, (I don't know), but there is nothing "Neapolitan" about the pizza there. The differences in style are to numerous to list... Not saying it's a bad pizza, it's just not really comparable to Neapolitan pizzeria, (which now that I think about it, means that it is comparable to 2amys, because they don't make a true Neapolitan pizza either.)
machshev Posted August 15, 2009 Posted August 15, 2009 We had read about this place and finally tried it. Fortunately,we easily found a parking place. Service was poor (and rude) and the pizza was average to less than average. Maybe it was just a bad night at this restaurant.
Ericandblueboy Posted August 16, 2009 Posted August 16, 2009 Service was poor (and rude) and the pizza was average to less than average. Maybe it was just a bad night at this restaurant. How was the pizza average or less than? Please give specifics. You didn't mention what you ordered and what's wrong.
DannyNoonan Posted August 24, 2009 Posted August 24, 2009 Saturday evening dinner at 2 Amy's confirmed why I love this place, shortcomings and all. Heirloom tomatoes with sheep's milk ricotta - fantastic. The olive oil and salt they use here are superb - not sure where they source them but they almost make the dish. Mixed green salad was a bit underdressed, which was disappointing since I love the marriage of the subtle dressing and the sharp tang of the arugula. Followed up with the usual margherita pizza for me and marinara for my wife. Both fantastic, especially with Grotta del Sole, their fizzy red wine. I think it's funny that the word FIZZY is bolded on the wine list and that the server also cautioned that it was fizzy when i ordered. I guess maybe it catches some people off-guard but I like it, especially in the summer My daughter loved her polpettine too. Pacing was not an issue this night either and the service was prompt and courteous. Altogether a fantastic evening. I love this place. 1
Rovers2000 Posted February 4, 2010 Posted February 4, 2010 Spent Tuesday evening in a very uncrowded dining room (due to the small bit of snow we had that evening) which was probably a weeknight first for me. This place continuously hits home runs...between the delicious pizza (Etna, extra crispy), good wine (Cataldi Madonna Montepulciano), great cheese (ricotta with chives and olive oil, gorgonzola with chestnut honey), and the numerous limoncellos I left completely happy. To date, I have yet to experience the "soupy" pizza that some complain about (granted, I always order mine extra crispy) and even when I've stopped in at the most busy of times, still come away satisfied.
marketfan Posted February 5, 2010 Posted February 5, 2010 Spent Tuesday evening in a very uncrowded dining room (due to the small bit of snow we had that evening) which was probably a weeknight first for me. This place continuously hits home runs...between the delicious pizza (Etna, extra crispy), good wine (Cataldi Madonna Montepulciano), great cheese (ricotta with chives and olive oil, gorgonzola with chestnut honey), and the numerous limoncellos I left completely happy. To date, I have yet to experience the "soupy" pizza that some complain about (granted, I always order mine extra crispy) and even when I've stopped in at the most busy of times, still come away satisfied. We were there late after a movie Wednesday night. Sat at the bar and ordered from the small plates there. White beans, pickled sardines, fried cauliflower, beef tendon salad, duck prosciutto and sauerkraut and ended with ricotta with acacia honey and pine nuts. The pickled sardines and fried cauliflower are deeply deeply flavorful but everything was delicious. The sourdough bread is excellent.
Antonio Burrell Posted February 22, 2010 Posted February 22, 2010 Quick dinner at 2 Amys tonight. Had the best rendition of eggplant Parmesean I have ever eaten. Soft, melting eggplant with basil, tomato sauce and a crisp layer of broiled Parmesan. Best Eva!
DPop Posted February 23, 2010 Posted February 23, 2010 So I think I've figured it out. 2 Amys is still the restaurant it once was, it's just much much much better if you go when the place is half full as opposed to bursting at the seams. Last night at 6:00, we strolled in and took our seats at the bar (the upstairs was completely empty and a little too quiet) and received the friendliest service we have ever gotten here from our sweetheart of a waitress. The Smoked Salmon and Goat Cheese Crostino could have been heavier on the salmon and lighter on the cheese, but the bread was outstanding and it was a nice little app to start. I have a weakness for Cannelini Beans, simply prepared in EVOO with some salt and pepper, and my wife loved the Eggplant Parm, which was a bit sweet for my taste. The highlight of the meal, though, was shockingly the pizza. Pardon my language but HOLY SHIT where was this pie the last 10 times I was here?? Cooked (truly) well done with their delicious sausage, pancetta, and prosciutto, this pie was good enough to make me forget about some of the soggy, underdone messes I've gotten here in the past and start thinking about the next time I can get back here. Great char and still a little soggy in the very center, but that was understandable with all of the greasy pork I had them pile on. Most important for me was the outer 3 inches of the pie were the perfect balance of chewy and crunchy that I love to see in a great Neapolitan pizza. With such a marked improvement over previous pies and service, I would have to asssume that it had something to do with the fact that the ovens and staff weren't overburdened by the typically huge crowd they have in the restaurant during peak hours. With this knowledge, I think our future visits to 2 Amys will probably not be on Thursday-Sunday nights and preferably earlier in service. The (quieter) version of this restaurant that I went to last night served up one of the best casual dining experiences I have had in DC. ETA: Get the Spiced Caramel Ice Cream if they have it and you have room for dessert. Hot damn.
giant shrimp Posted March 1, 2010 Posted March 1, 2010 Quick dinner at 2 Amys tonight. Had the best rendition of eggplant Parmesean I have ever eaten. Soft, melting eggplant with basil, tomato sauce and a crisp layer of broiled Parmesan. Best Eva! i have had this before, and totally agree, except the last two times it was heavily charred on the surface, not obliterated and surprisingly good despite the bitterness, but hardly the best ever, and not the best they can make it. what was the best ever, for me, who had only had them once before, were the pig ears. the strands of fried ear were thick enough to provide some chomping through the cartilage, and the pork flavor, when it did appear, was reminiscent of bacon grease. the fries were powdered here and there with red pepper, not raising the temperature of the pig one bit, which cools down fairly fast, before you even have a chance to wipe the slick off your lips. although served as an appetizer, this dish really should be shared. i started losing some interest about halfway through but finished the plate nevertheless; this isn't something you can share with the sort of dining companion who doesn't like eating soft-shell crabs because they remind her too much of biting her nails. mustard might have been nice with the ear, but it didn't show up at our meal until we finished things off with an open-faced pork loin panino, dressed with a sweet sauerkraut and red and green pepper diced small to resemble confetti. pork -- in the form of pancetta -- also appeared on a special pizza, but it imparted a saltiness that drowned out the subdued flavor of the artichoke in the topping. anyway, 2 amys was throwing a veritable pork feast the night we were there, comparable to what palena has been doing lately with veal all over its cafe and back dining room menus. the predominant spice in the caramel ice cream is ginger. the beer selection here is easily giving the tranfomed alliance tavern across the street a run for its money. (from just one visit but several walk-bys, it looks like the switch from wine to beer is an ingenious way to rev up business.) a draft chocarubbica ($12.50, I believe) went well with the food, with both the cocoa and coffee beans pleasantly subdued. it may sound exotic but is a fairly quiet beer and easy to finish. even expanded, the two amy's beer list doesn't run all that long, but it seems driven by the same high level of ambition behind the list at birch and barley, where a few of the offerings even go so far as to redefine beer. they aren't playing that game at alliance, which these days i guess you could call a sports bar.
jfw Posted March 6, 2010 Posted March 6, 2010 If you can get over to 2Amys to order the current batch of octopus salad, hurry thee! It is so meaty and firm. It is without any, any, any of the chewiness or bounciness octopus sometimes shows. Decorated with citrus and dill, you'll ignore the wonderful fresh herbs and flavors and dwell on how perfectly the octopus is cooked. Other worthy and recent additions include the roasted artichokes with prosciutto and mint and the braised fennel with green olives and anchovy. The fennel dish was solid, but a bit lacking in true fennel/anise essence. But the green olives were salty and rich and this dish borrows the nuttiness the cauliflower with anchovy dish typically displays. Must be the shared anchovy ingredient. The ice cream menu hasn't included the roasted pineapple flavor in a long, long time. It's back. Get this. Remember Gillian Clark's heavenly pineapple upside down cake at Colorado Kitchen? Take the buttery flavors, the nutty caramel flavors, the slight crunch, and the sweet pineapple and swathe it in 2Amys' decadent vanilla ice cream. Brilliant! If tonight's display at the wine bar is any indication, things are about to go seasonal and revised at 2Amys. This is welcome news. A few new cocktails (I can't believe I just wrote that word, as I detest it) are on the blackboard. Should be a refreshing and tasty spring and summer at this neighborhood favorite.
cheezepowder Posted March 6, 2010 Posted March 6, 2010 Their website says they serve sfogliatelle only on Friday nights. Is it worth fighting crowds on a Friday night for?
sphere777 Posted March 8, 2010 Posted March 8, 2010 I would like to try 2 Amys but I am restricted to evenings and weekends. Is there any good time to beat the crowds? I hear that they function better when they aren't packed.
synaesthesia Posted March 8, 2010 Posted March 8, 2010 I would like to try 2 Amys but I am restricted to evenings and weekends. Is there any good time to beat the crowds? I hear that they function better when they aren't packed. Two of us got one of the tables by the bar pretty easily around 6:30pm. I've also gone close to 5:30 on weekdays and had no problems. I've gone in pretty late on Saturdays and had the place practically to myself.
porcupine Posted March 9, 2010 Posted March 9, 2010 Breakfast pizza for dinner. No, really: grana, mozzarella, chives, sausage and an egg. Best pizza I've had at 2Amys in a long time.
synaesthesia Posted March 9, 2010 Posted March 9, 2010 BTW. The house-cured sardines are amazing. This just further cemented my love of sardines.
sheldman Posted March 9, 2010 Posted March 9, 2010 Do many people go to 2 Amy's who don't want their pizza cut into slices? I ask because I am always bewildered when the pizza comes to the table as a unified whole - and when I ask if the server can cut it, the server looks somewhat put out, and has to walk away to get the slicer and then come back. What is going on? Is this one of those embarrassing things where I've always assumed I was doing things the correct way but have really been totally off my rocker? Or is this one piece of the overall 2 Amy's experience, which seems to be designed to give delicious food in a completely uncomfortable environment so that you will go away more quickly? (One exception is that last night a waitress was very nice, which is not my normal experience there, either).
DonRocks Posted March 9, 2010 Posted March 9, 2010 Do many people go to 2 Amy's who don't want their pizza cut into slices? I ask because I am always bewildered when the pizza comes to the table as a unified whole - and when I ask if the server can cut it, the server looks somewhat put out, and has to walk away to get the slicer and then come back. What is going on? Is this one of those embarrassing things where I've always assumed I was doing things the correct way but have really been totally off my rocker? Or is this one piece of the overall 2 Amy's experience, which seems to be designed to give delicious food in a completely uncomfortable environment so that you will go away more quickly? (One exception is that last night a waitress was very nice, which is not my normal experience there, either). I can't speak for Naples, but I've seen many Europeans eating pizzas such as these with a knife and fork, from the outside in (yes, your first bite is 100% crust). Sometimes I do it that way, and sometimes I get it sliced - there is no right or wrong answer. If I order from the Italian Store, I'll always pick the slice up, and fold it in half before I start attacking it (in terms of etiquette, I do try and keep my elbow elevated so the grease doesn't run down my forearm) - I wouldn't do that at a Paris café, but sheet mon, you're next door to Cactus Cantina drinking wines out of tumblers, so do what you want. Cheers, Rocks.
dcs Posted March 9, 2010 Posted March 9, 2010 Do many people go to 2 Amy's who don't want their pizza cut into slices? I ask because I am always bewildered when the pizza comes to the table as a unified whole - and when I ask if the server can cut it, the server looks somewhat put out, and has to walk away to get the slicer and then come back. What is going on? Is this one of those embarrassing things where I've always assumed I was doing things the correct way but have really been totally off my rocker? Or is this one piece of the overall 2 Amy's experience, which seems to be designed to give delicious food in a completely uncomfortable environment so that you will go away more quickly? (One exception is that last night a waitress was very nice, which is not my normal experience there, either). We spent a week in Rome with a couple of kids, so we saw a lot of pizza. Not once did it come sliced. Then again, 2 Amys is not in Italy.
Rovers2000 Posted March 9, 2010 Posted March 9, 2010 Do many people go to 2 Amy's who don't want their pizza cut into slices? I ask because I am always bewildered when the pizza comes to the table as a unified whole - and when I ask if the server can cut it, the server looks somewhat put out, and has to walk away to get the slicer and then come back. What is going on? Is this one of those embarrassing things where I've always assumed I was doing things the correct way but have really been totally off my rocker? Or is this one piece of the overall 2 Amy's experience, which seems to be designed to give delicious food in a completely uncomfortable environment so that you will go away more quickly? (One exception is that last night a waitress was very nice, which is not my normal experience there, either). I generally ask for mine to be cut (in addition to being "extra crispy" or "well done") when I place my order. It's never been an issue.
pizza man Posted March 9, 2010 Posted March 9, 2010 I have a little insight into this. Cutting the pizza is not done in Naples, everyone cuts their own pizza, and then either picks it up, folds it, and then eat it, or they simply spear it on the fork and eat it that way. In the past pizza was served by street vendors, and eaten while walking, (folded libretto style), or it was served directly on the marble table of the pizzeria. The dough essentially serving as the "plate". I feel that if you are making a particularly nice looking pizza, slicing it ruins the presentation in addition to adding to the "soggy" center effect-all the hot juice running down between the slices and pooling in the center of plate. At the very least, if the customer does not ask for their pizza sliced at the time of ordering, it should be presented to them whole, in it's intended state, and then it can be sliced upon request.
Marty L. Posted March 9, 2010 Posted March 9, 2010 We spent a week in Rome with a couple of kids, so we saw a lot of pizza. Not once did it come sliced. Then again, 2 Amys is not in Italy. Yes, I suppose it's partly because "when in Rome . . .," but I imagine it's also because the Romans do it for a reason, and Peter Pastan has concluded that the reason is a good one. Just guessing here as to what that reason might be, but I think it's that the pizza loses its heat much quicker once it's sliced. I never get my pizza cut when it's to go, because if it's sliced then by the time it gets home it has lost all its luster. Sam, I'm sorry you've experienced surly waitstaff -- a complaint I hear often. Odd thing that is, because I find the staff at 2 Amys to be uniformly the friendliest and most helpful of any restaurant I know. Perhaps it's because we're there about ten times a month, but we always receive stellar and gracious service. That's why I think of it as the very best sort of neighborhood restaurant. Latest revelations: pancetta on the margherita; eggplant parm; pork loin panini; fava bean crostini; walnut-caramel and pineapple ice creams. Can't wait to try the octopus salad and the fennel dish. Oh, and the rotating draft beers are great, too.
hillvalley Posted March 28, 2010 Posted March 28, 2010 Spring is here: fava bean crostini are back on the menu.
DonRocks Posted April 26, 2010 Posted April 26, 2010 This is the longest period of time I've ever gone between visits at 2 Amys - I had carryout six months ago, but it has probably been almost a year since I've been in. Mistake. Like Sushi-Ko, you can get a pretty good idea of the quality of 2 Amys by the people you see eating here on Sunday nights, i.e., don't be surprised if you run into some of the best chefs in the city. At almost 9 PM, this place remained packed, and deservedly so. The lights at the bar are so bright that it feels like you're dining inside an operating room, but it's worth it for what you'll get - I've never found anything but rock-solid service here from some of the best food bartenders I've ever come across (in particular, I'm thinking of the incredibly efficient girl (with a couple tattoos), and one of the great unheralded figures in DC dining, "the guy on the menu.") The wine list remains perhaps the best bargain list in the entire DC area, with the vast majority of bottles under $40, and probably half of them priced in the $20s. I got a bottle of 2006 Cantina di Venosa "Terre di Orazio" ($27 (A dry Moscato)) that went with every course, and then some. Six small plates ordered (all served at room temperature), listed in ascending order of preference: 6. Cauliflower with anchovy, garlic, and hot pepper ($6) - Dominated by savage, cuttingly overt garlic, the only major failure of the evening. One bite of this, and you're vampire-free for a week. 5. Asparagus with Roasted Peppers and Egg ($6) - A rather boring dish, looking almost like a three-bean salad but having a very neutral, dull flavor that even an egg couldn't save. 4. White Bean and Mussel Salad ($6) - These were probably smoked mussels from a jar (which I enjoy), and they worked surprisingly well with the cool, mild, well-cooked white beans. 3. Rabbit Stuffed with Rapini and Pecorino Cheese ($7.5) - Cut from a tired-looking loaf, this was anything but tired, delicious, moist, and whatever it was wrapped in was great too. 2. Ember-Roasted Eggplant with Smoked Ricotta and Mint ($6) - Laughably phallic, this was an unbelievable combination of flavors, incredibly high-quality ingredients. 1. Burrata di Bufala ($7.50) - the best Burrata I've ever eaten, period. Drizzled with good olive oil, sprinkled with just the right amount of salts, and (importantly) served with fantastic, fresh-cut bread. This is as good as food gets. So how good was the Burrata? Well, I got a second bottle of the wine to go (they had to open it and pour a sip, by law, then stick the cork back in and bag it). But there's also a second order of Burrata sitting in my fridge, right now. And I can't wait to have at it. Cheers, Rocks
Sthitch Posted April 26, 2010 Posted April 26, 2010 The wine list remains the best bargain list in the entire DC area, with the vast majority of bottles under $40, and probably half of them priced in the $20s. I got a bottle of 2006 Cantina di Venosa "Terre di Orazio" ($27 (A dry Moscato)) that went with every course, and then some. I have not had the wine, but they use the pomace from it to make my favorite grappa.
Marty L. Posted April 26, 2010 Posted April 26, 2010 5. Asparagus with Roasted Peppers and Egg ($6) - A rather boring dish, looking almost like a three-bean salad but having a very neutral, dull flavor that even an egg couldn't save. Try the fried asparagus on the "small plates" list -- my family fights over the stalks this time of year. The fava bean crostini have also been great lately. And the ice cream, of course . . . . And yes, all four (?) of the regular staff at the bar are just about the perfect neighborhood hosts, and enthusiasts for all the great food and drink there.
DannyNoonan Posted April 27, 2010 Posted April 27, 2010 1. Burrata di Bufala ($7.50) - the best Burrata I've ever eaten, period. Drizzled with good olive oil, sprinkled with just the right amount of salts, and (importantly) served with fantastic, fresh-cut bread. This is as good as food gets. So how good was the Burrata? Well, I got a second bottle of the wine to go (they had to open it and pour a sip, by law, then stick the cork back in and bag it). But there's also a second order of Burrata sitting in my fridge, right now. And I can't wait to have at it. Wholeheartedly agree on the burrata. I was daydreaming about it the other day.
Flavortown Posted April 27, 2010 Posted April 27, 2010 it has probably been almost a year since I've been in. Mistake. Same circumstances, same sentiment, after the dinner I had at 2 Amys' bar last night. Burrata di Bufala ($7.50) - the best Burrata I've ever eaten, period. Drizzled with good olive oil, sprinkled with just the right amount of salts, and (importantly) served with fantastic, fresh-cut bread. This is as good as food gets. Agreed on all counts, with one addition: the pepper freshly ground over-top is another extremely important component. The profile of good olive oil, good quality salt that brought both flavor and texture, and that black pepper, perfectly complements the insanely delicious burrata. And that bread really is fantastic. Rapini with garlic, vincotto and hot pepper ($5.75) was good, though overdressed. The vincotto brought a great sweetness to the bitter rapini, but even the hot pepper couldn't balance the amount they poured on there. And the garlic wasn't really at all present (or maybe its flavor was lost in the vincotto). Based on the Suppli a Telefono ($4.95 for 5) a friend shared last night, the quality of this dish has continued to slide: they're smaller than ever, round like arancini, fried for too long (dark, dark brown), and lacking in moisture and tomato flavor within. They truly pale in comparison to real suppli in Rome. Oddly enough though, the most disappointing component of my meal last night was the pizza. The Two Amys ($8.95), which I loved last time, was extremely bland this go around. It wasn't undercooked -- which seems to be a pretty frequent complaint with 2 Amys' pies -- it was just bland and overly wet. The tomato sauce lacked pop, the cheese brought more liquid and flavor, and the crust actually seemed thinner than usual (if that's even possible). Given that it's within walking distance of American University, I'll definitely be working 2 Amys into my dinner rotation more frequently. The great service at the bar, the quality of the non-pizza items, and the awesome beer selection (so many of the admittedly expensive Italian beers they've got there, including my Al-Iksir, I've never seen other than at Birch & Barley/Churchkey), all make me want to go back immediately. I'll just be shying away from the pizza in the future, and sticking with the bar menu -- especially the burrata.
Stretch Posted April 30, 2010 Author Posted April 30, 2010 Had my first 2 Amys pizza in more than five years today. Nearly cried. Then asked where Tim was and actually did cry. Fuck.
hillvalley Posted May 13, 2010 Posted May 13, 2010 Anyone else think that one of the new waiters looks just like Rocks' younger doppelganger? Dinner tonight was the ongoing seasonal special pizza of twoAmy's sausage, ramps and baby artichokes. Perfectly cooked. The fried soft shell crab sandwich also kicked ass. Perfectly fried. just the right amount of mayo and a couple of excellent onion rings. Mmmmmmmm
DonRocks Posted May 13, 2010 Posted May 13, 2010 Anyone else think that one of the new waiters looks just like Rocks' younger doppelganger? Which one ???
jparrott Posted May 13, 2010 Posted May 13, 2010 The fried soft shell crab sandwich also kicked ass. Perfectly fried. just the right amount of mayo and a couple of excellent onion rings. Mmmmmmmm Had this recently and found it slightly too starchy and too salty. But still dug it, especially with the totally yummy Terradora diPaolo Falanghina.
giant shrimp Posted May 13, 2010 Posted May 13, 2010 too salty salt is what almost ruined a small plate of eggplant, but a revelatory ricotta, glistened with olive oil, is what saved it. and i like that ramps have appeared on the special pizza so rampantly this spring. i like artichoke on my pizza as well, though i am not sure that accompanying it with pork wins me over; its flavor then veers too much in the direction of a discordant lemon. the small lamb meatballs in tomato sauce, if you like meatballs, that pop up as a special appetizer (and appear on the regular abruzzese pizza), are a good deal and would be enough to sauce a big bowl of pasta -- although i suppose there's scant room in the kitchen for pots of boiling water. ask for some bread and you can make a meal out of this. gragnano was out last weekend, a supply problem, which wasn't a problem for me because i've been exploring the beers on draft (which typically cost $12; one of them has myrrh, which i was able to recognize from my wide familiarity with bathing products). the effervescent wine will return, however, if it hasn't already.
DonRocks Posted May 13, 2010 Posted May 13, 2010 and i like that ramps have appeared on the special pizza so rampantly this spring. ka-ching
KeithA Posted June 22, 2010 Posted June 22, 2010 Great small plates over the weekend. Best was the chanterelle mushroom crostino off the specials list. Tons of great mushroom savory flavor with garlic. Also good was the caponata with a sliver of anchovy on top - a nice blend of sweet and salty. Surprisingly for such a simple dish - the zucchini romesco with smoked ricotta was excellent. I don't know what they did to the zucchini besides grill it and coat it in oil and spices - but it was really really good. Less interesting was cheese plate of regular ricotta with chives. It was a very pretty plate, but kind of bland and I didn't like the fruity mostarda which had an odd spice that didn't sit well with me. I partly ordered the cheese plate just to get one of the tarali - italian pretzel biscuits flavored with fennel. it was ok and different, but I think I'll pass next time. All of these were new and fun to me and worth a try (except maybe the regular riccota). We also had our typical order of salted cod croquettes off the regular menu which continue to be amazing. 2 Amys really knows how to fry things well. I love that this place had such good small plates that I felt like I was in an Italian tapas/pinxtos bar, not a pizzeria, and so I didn't even have any pizza. Good to remember for those who want to go and skip the pie (although I do love their pies).
DannyNoonan Posted June 22, 2010 Posted June 22, 2010 We have plans to eat at Pupatella and Pizzeria Orso in the near future so we thought that we'd hit 2 Amy's to set a proper baseline for comparison. Of course, we were not disappointed. Started with their version of a negroni at the bar, which was a nice tonic on a warm evening and didn't fill me up too much so as to detract from my eating enjoyment. Dinner started with the potato frittata and the sheep's milk ricotta. Both showed how simple things, done properly, can be fantastic. In particular, the salt and the olive oil served with the ricotta elevate the dish to a whole new level. Margherita pizza and marinara pizza to follow. Both with nicely charred, chewy but not dense crust. Again, fantastic. Washed down with Grotta del Sole gragnano. Nicely paced meal with good service despite it being a crowded Friday evening. If the competition can achieve anything close to this level of execution, we will all be fortunate. We're lucky to have this place in DC>
DanielK Posted July 10, 2010 Posted July 10, 2010 Apparently the trick in going on a weekend is to go when it's raining. Instead of a long wait for a table and a horrendously noisy dining room, it was calm and more than half empty at noon today, because of a mild rain that seemed to keep all the walkers home. Daughter insisted on the roasted olives (which are good, but don't really involve the kitchen in any real way), son asked for the potato/prosciutto croquettes (which were fine, but a little light on the prosciutto). Pizzas were spot on, both the Margherita and the Abruzzese (polpettine, garlic, parsley, pecorino). No problems with "soupy" pies, but I've never had that problem here. Service was excellent - though we didn't order drinks, water glasses never dropped past half-full. It's not in my hood, so I'm not there often, and I never go when it's batshit-crazy-busy, but I've had nothing but great experiences here.
silentbob Posted July 16, 2010 Posted July 16, 2010 Apparently the trick in going on a weekend is to go when it's raining. On Fridays, when they open for lunch at 11:00. We were the first to arrive and had the back porch all to ourselves for several minutes. Nothing spectacular from the meal, just very well-executed dishes (mussel soup, suppli, sardines with peppers, margherita) all-around. I think we like the crust at Motorino in NYC better but it's a really close call. The ice cream here was top-notch as always.
Pool Boy Posted November 15, 2010 Posted November 15, 2010 Went yesterday, had really nice cured sardines with great bread (and butter and oil). The pizza I opted for was the one with meatballs, which is quite good. My only complaint was that the center got a bit too droopy/soggy. I'd have preferred a slightly more charred crust, but I know they serve up to what most people like, which is not so much char. It will not keep me away though the pies are good. My other peeve is that there are no reservations, but you know that going in so you just deal. Carryout is pointless for me as the pie needs to be eaten fresh IMO.
Chris Cunningham Posted November 16, 2010 Posted November 16, 2010 There are only two types of pizzas at 2 Amy's....Perfectly cooked or Soupy/soggy Crap...no in between
jandres374 Posted January 2, 2011 Posted January 2, 2011 Stopped in for an early dinner last night with the family. Arrived before 6 pm and only had a 5 minute wait. The meal started well with deviled eggs for the kids and goat cheese/salmon crostini. Wife also tried something with radishes which she said was fantastic. We ordered three pizzas: Margherita Extra, Two Amys and Two Amy's with Pepperoni. Sadly all three very soupy and disappointing - made us wish we had gone to Mia's instead. Service was fine.
mdt Posted August 1, 2011 Posted August 1, 2011 Just wanted to say that the smoked swordfish with fennel and olives was one of the best dishes I have had recently. That is all.
Marty L. Posted March 17, 2012 Posted March 17, 2012 Not even Spring yet -- when 2 Amys really shines -- but boy . . . the small plates last night were really on. You can have a virtually perfect meal there, just sitting at the bar, without even thinking about pizza. Roasted root vegetables; a roasted artichoke; beets with walnuts and ricotta; and the best -- fava beans with pecorino. And that was all before the vanilla ice cream with chocolate-covered pistachios . . . which I think might be my new favorite, were it not for the roasted pineapple. The ice cream at 2 Amys is one of DC's best-kept secrets. Swept away any regrets for not checking out Boqueria, which probably would have cost me twice as much, and couldn't possibly have offered a better series of dishes than this.
porcupine Posted March 17, 2012 Posted March 17, 2012 Not even Spring yet -- when 2 Amys really shines -- but boy . . . the small plates last night were really on. You can have a virtually perfect meal there, just sitting at the bar, without even thinking about pizza. Roasted root vegetables; a roasted artichoke; beets with walnuts and ricotta; and the best -- fava beans with pecorino. Amen. That's why 2 Amys remains one of my favorite restaurants, despite the occasional bashing by those who need calipers to measure the amount of char in the pizza crust in order to enjoy it.
DC Deb Posted March 18, 2012 Posted March 18, 2012 Their charcuterie and cheese plates are also great. I used to work down the street from 2Amys and ate lunch there probably once a week. The basilico, cooked open faced, was my favorite pizza on the menu. Too bad I never make it up there any more. Sigh.
hillvalley Posted March 18, 2012 Posted March 18, 2012 Good food, sort of healthy, and not too expensive were the requests for the evening. The fried artichoke (my favorite version in the city), porchetta, the previously mentioned favas, burratta, orange creamsicle ice cream, and a couple of glasses of wine were perfect. Running into friends in the parking lot made it even better.
Mark Dedrick Posted May 11, 2012 Posted May 11, 2012 I hadn't been to 2 Amys for several years, just because the location is not remotely convenient to either my home or work. But when we found ourselves at an event earlier this week at Sidwell Friends we went in for a late dinner. It's still pretty great. I'm not sure whether I prefer their pizza or Seven Hill, but the 2 Amys pizza is damn good. The wine list has some interesting offerings, and the whole thing is quite affordable. I wish it were more conveniently located for me, because I'd frequent them all of the time.
DannyNoonan Posted August 6, 2012 Posted August 6, 2012 It had been a long time since I had been back to 2 Amys until we ventured back Saturday night. After a fantastic meal, we won't wait so long between visits. Small plates and pizzas were fantastic. The highlights: Roasted corn salad - there wasn't all that much to this salad other than corn, salt, and olive oil but it was awesome. The perfect time of year for this salad and it didn't disappoint. Sheep's milk ricotta & heirloom tomatoes - again, so simple but the combination of creamy cheese, perfect tomatoes, fruity olive oil and salt made this a home run Arugula salad - peppery arugula tossed with shaved fennel and a vinaigrette that complemented but didn't overwhelm Margherita pizza - as advertised, mozzarella, tomatoes, and basil on a well seasoned, slightly charred crust with good texture (without being chewy) They also had a cocktail special called a Gin Sophia (Bombay gin, blueberries, sugar, sparkling wine) that my wife liked alot. The bartender made me a fine Negroni as well. Overall, a fantastic meal and a lovely evening. This place is a gem.
Rovers2000 Posted August 15, 2012 Posted August 15, 2012 Tremendous special pizza for lunch today: -squash blossoms, tomato puree, grilled zucchini (thin strips), burrata Perfectly charted and just the right level of doneness this is one of the best pizza's I've had in quite some time and I'd put it on part with some of my other favorites from their specials menu. As usual the restaurant was hopping with family's but the bar area was empty and I was more than happy to sit and chat with Emily and the other barstaff (who are underrated in my opinion).
hillvalley Posted March 12, 2013 Posted March 12, 2013 For a short time only (I would guess), but very good right now at 2 Amys: Durham bread crostini with fava bean puree, olive oil and shaved pecorino. The crostini are back. They have a good bread to fava to cheese ratio going this year. 1
lovehockey Posted September 21, 2013 Posted September 21, 2013 The SO and I visited in the early afternoon today. We'd never been before and he had heard good things about it; being a New Jersey boy, he takes his pizza seriously. We started with the potato and prosciutto croquettes: he liked them and I loved them. We split the Norcia pizza (tomato, salami, grilled peppers, fresh mozzarella, grana). He was very happy, and thought that the grilled peppers were particularly good. I enjoyed it as well. We visited Il Canale in March and he thought the 2 Amys pizza was better.
Rhone1998 Posted November 27, 2013 Posted November 27, 2013 I meant to try the new La Piquette today but they are closed for lunch, so I went across the street and braved insane pre-Thanksgiving crowds and the city's most uncomfortable bar seats to have lunch at Two Amys instead. Really glad I did. Grilled mussels were 3 skewers of 5 medium-sized mussels each served on top of a tasty Romesco sauce with crunchy toasted breadcrumbs. What a great little dish. Salt cod croquettes -- simple, smooth and creamy interior, perfectly fried and crisp on the outside -- completed the meal. I'd also call out the Castagnale (an amber ale brewed with chestnuts) from Birra Del Borgo. I'm always on the lookout for lower-alcohol beers that pack good flavor, not easy to find, and this one really fit the bill. All in all, a really enjoyable meal, and, added bonus when I walked outside, first snow of the year!
ol_ironstomach Posted March 27, 2014 Posted March 27, 2014 I will always have a soft spot for 2 Amys, but years of noisy success have seen her settle into a chaotic mix of highlights and not-so-highlights, the latter particularly affecting the items on which they originally made their name. The pizza, which once set the bar for Neapolitan in the area, is still popular but continues to show weaknesses in the bake, perhaps due to too low an oven temp, chiefly overdone bottoms beneath pale and lightly spotted tops. The suppli are well-fried, but the risotto within is somewhat bland and underseasoned, as is the perfunctory presentation: unceremoniously rolling around on a dinner plate. Service was friendly if a bit disorganized, and of course you should be prepared for the crush of children anywhere on the early side of dinnertime.Fortunately, the rest of the menu is full of reasons to keep going back. There are other places to get a salumi fix in DC, but 2 Amys offers up generous portions of these thinly sliced, well cared-for morsels. The rillettes are no longer individually potted, but served in a generous cut with a good bread. Pickles, olives, lightly cured anchovies (as boquerones, garnished with arbequina olives) remain excellent. And if you don't mind the rich butterfat content, their ice cream (currently vanilla or snickerdoodle) is a generous bowl of heaven.
DonRocks Posted March 27, 2014 Posted March 27, 2014 I will always have a soft spot for 2 Amys, but years of noisy success have seen her settle into a chaotic mix of highlights and not-so-highlights, the latter particularly affecting the items on which they originally made their name. The pizza, which once set the bar for Neapolitan in the area, is still popular but continues to show weaknesses in the bake, perhaps due to too low an oven temp, chiefly overdone bottoms beneath pale and lightly spotted tops. The suppli are well-fried, but the risotto within is somewhat bland and underseasoned, as is the perfunctory presentation: unceremoniously rolling around on a dinner plate. Service was friendly if a bit disorganized, and of course you should be prepared for the crush of children anywhere on the early side of dinnertime. Fortunately, the rest of the menu is full of reasons to keep going back. There are other places to get a salumi fix in DC, but 2 Amys offers up generous portions of these thinly sliced, well cared-for morsels. The rillettes are no longer individually potted, but served in a generous cut with a good bread. Pickles, olives, lightly cured anchovies (as boquerones, garnished with arbequina olives) remain excellent. And if you don't mind the rich butterfat content, their ice cream (currently vanilla or snickerdoodle) is a generous bowl of heaven. Johnny Monis' advice to me at 2 Amys: it's as good as ever, but you have to order it well-done. I did, and I agreed - it's as good as ever. And certainly, Scott Hager and Debbie Johnson are both as good as ever if you can grab a bar seat. 1
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