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

[Marty L.]

1 hour ago, DonRocks said:

If anyone from 2 Amys sees this post, could you figure out a way to let us know when Tuscan Steak Nights will be?

Thank you, DaRiv18, for writing this.

It's not steak, but the almond honey ice cream the other night was sublime.

[jca76]

someone at 2 amys has finally started posting their nightly specials online, if one is inclined to check for steak (or other favorites).  

they ran out of pizza last night, if you can believe that!    

[Marty L.]

1 hour ago, jca76 said:

someone at 2 amys has finally started posting their nightly specials online, if one is inclined to check for steak (or other favorites).  

they ran out of pizza last night, if you can believe that!    

This is a great, long-overdue development.  The poached dairy cow breast tonnato tonight only has four exclamation marks, if you're counting. 

[2AmysDC]

hello don rockwell community!

my name is tina, and i’ve taken over the social media interface for 2amys, hopefully in an informative, helpful way. (e.g., posting pics as often as possible on insta/fb, and keeping the website updated with all available menus, etc)  

a teeny bit about me:  i worked for peter at obelisk for 18 yrs as his DR manager.  what an amazing job that was!!!  i learned to cook passably by osmosis, dealt with a wide variety of ppl both on the industry/consumer side, and had a ball the whole time—even when i was weeded within an inch of sanity.

bc of this long term relationship, i (mostly) understand the quirks/awesomeness that 2amys presents.  

i will try to answer your questions (or get answers if i don’t know), convey your beefs, pass along your compliments...any/all things.

look forward to getting to know you!

[DonRocks]

9 minutes ago, 2AmysDC said:

convey your beefs, pass along your compliments

Welcome Tina - the only beefs you need to convey are your air-dried Bresaole 

(Yes, that's Telly Savalas.)

[2AmysDC]

ok, then, onward.  (i hope i'm replying to the correct thread)

covering 2.5 topics here:

1. yes, we are trying to get with the program and be up to date on our site with daily offerings, by 6pm at the latest—hopefully earlier when we get our act even more together.   

2. the Tuscan steak night answer:  we will offer it as available.  we can’t be as reliable about that as say, Porchetta Night (wednesday and saturday evenings), but we will most certainly post it on the menu (and on instagram) when it’s around.

.5 there are not enough exclamation points to properly tout that beef tonnato, be it tongue or breast.  seriously. 

[2AmysDC]

Don

that is both terrifying and hilarious.  thank you??

[DonRocks]

10 minutes ago, 2AmysDC said:

that is both terrifying and hilarious.  thank you??

Relax! You're a member of the community now.

 

[2AmysDC]

ha. 👌

[DonRocks]

16 minutes ago, 2AmysDC said:

ha. 👌

One of the most harrowing endings of any film in history (the very last scene was edited for the censors).

[Marty L.]

1 hour ago, DonRocks said:

One of the most harrowing endings of any film in history (the very last scene was edited for the censors).

Gabba gabba hey!

[DonRocks]

Just saw this note from 2 Amys - I asked them to post here directly in the future:

tonight there is some serious stuff going down: the panino is rare flat iron steak for $8.45...duck suppli, and 45 day dry aged rare tuscan steak (various size options)

 

[Marty L.]

22 minutes ago, DonRocks said:

Just saw this note from 2 Amys - I asked them to post here directly in the future:

tonight there is some serious stuff going down: the panino is rare flat iron steak for $8.45...duck suppli, and 45 day dry aged rare tuscan steak (various size options)

 

and carciofi alla giudia!

[Tweaked]

Save some for me!

[Marty L.]

Had the ribeye tonight--the last from the first of the milk cows that they've recently purchased.  Really delicious, and a great deal, too ($35 for over two lbs.).  If I'm remembering correctly what they were telling me, they might have a strip steak or two remaining for tomorrow.  Then, onto (nine or so?) filets from the second cow.  Then it'll be 45 days or so before the ribeyes and strips are aged and available from that second cow. 

If this all works out, it might become a much more regular thing.

 

[Tweaked]

2 Amy's is doing tasty things with old dairy cows!  And you could tell the staff was very excited by what the kitchen was producing.  Beaming in fact!

Poached Dairy Cow Breast with Tarragon, Chicory and Anchovy Dressing:  Spectacular dish.  The breast is rolled and poached and then very thinly sliced.  Great play between the fatty meat and sharp chicory and the pungent anchovy dressing with some freshness from the tarragon.  We were blown away by this dish.  

Shredded Beef:  I think this was the beef salad listed on the menu...anyway, there was a bowl of rich looking shredded meat on the counter.  The beef was slow cooked, shredded and the jus was worked back into the meat.  Simply served with slices of bread.  Very tasty.

Unfortunately the tasting of the Tuscan Steak we were offered was a bust.  It looked like it may have been one of the strip steaks (?)  Beautiful crust, sliced and salted.  But the rare center meat was very chewy and tough, like after gnawing on it and had to spit the rest into a napkin tough.  Good flavor but not so great texture.

I also thought the Porchetta was a little off last night.  Great crispy crust, but again some tough gristle pieces.  The grilled rapini was very fibrous and mostly inedible and the lentils were not as good as the beans they have been serving along side in past months.      

Other winners were the Shaved Artichoke Salad with Lemon, Pecorino and Mint and the Marinated Beets, Creme Fraiche, Hazelnuts and Mint.

We also enjoyed the Marsala Custard for dessert...now if they could turn that into ice cream...mmmm, that would be good!

Seriously, if you ordered the cow breast, artichoke salad, and beets, you would have eaten very well last night.  Very well indeed.  

[DaRiv18]

I must have just missed you, I met a guy at closing who said he had passed out portions of his steak because he really wasn’t allowed to eat red meat. 

My steak last week was really good, although I don’t recall it being really seasoned/salted at all. But there was some decent wood and a nice sear on it, and everything was really delicious. 

[Tweaked]

Yep, we were talking to that guy when he received the dish and started passing it around.  

[2AmysDC]

tonight at 2amys:  a killer panino (lamb with olivada and frisée), porchetta (it’s saturday!), and 7 oz beef filet with braised endive and super crispy potatoes. $21.  pretty much free, if you ask me.  

i posted some little plates on the dinner specials on instagram, in case you’d like visual.  

 

[Marty L.]

Tonight, in addition to the toasted almond/honey ice cream (good enough to warrant a visit in and of itself), specials include:

baby white beets with cumin, fennel seed, citrus, and Amy's créme fraîche

prosciutto wrapped roasted rabbit with white asparagus and vincotto

artichoke braised with lemon, olive, and pine nuts with sheep's milk ricotta

shaved dairy cow breast with tuna spuma

[DonRocks]

8 minutes ago, Marty L. said:

Tonight, in addition to the toasted almond/honey ice cream (good enough to warrant a visit in and of itself), specials include:

baby white beets with cumin, fennel seed, citrus, and Amy's créme fraîche

prosciutto wrapped roasted rabbit with white asparagus and vincotto

artichoke braised with lemon, olive, and pine nuts with sheep's milk ricotta

shaved dairy cow breast with tuna spuma

Last night they had a kale and pecorino frittata with baked Italian ham on top (I'm going from memory - there were a fair number of artichokes on the menu yesterday) that was easily the best frittata I've ever had - maybe even the only truly great frittata I've ever had - it had been baked yesterday, and was still warm when it was served.

[Marty L.]

On 3/5/2018 at 10:20 PM, 2AmysDC said:

hello don rockwell community!

my name is tina, and i’ve taken over the social media interface for 2amys, hopefully in an informative, helpful way. (e.g., posting pics as often as possible on insta/fb, and keeping the website updated with all available menus, etc)  

a teeny bit about me:  i worked for peter at obelisk for 18 yrs as his DR manager.  what an amazing job that was!!!  i learned to cook passably by osmosis, dealt with a wide variety of ppl both on the industry/consumer side, and had a ball the whole time—even when i was weeded within an inch of sanity.

bc of this long term relationship, i (mostly) understand the quirks/awesomeness that 2amys presents.  

i will try to answer your questions (or get answers if i don’t know), convey your beefs, pass along your compliments...any/all things.

look forward to getting to know you!

Tina, thanks so much for performing this valuable service.  A small request:  Please include the date on the daily specials/bar items online, so that we can distinguish between what was available yesterday and what'll be on tap tonight.  Thanks

[2AmysDC]

great idea!  didn’t even occur to me!!  will do starting today 

thx

[Marty L.]

35 minutes ago, 2AmysDC said:

great idea!  didn’t even occur to me!!  will do starting today 

thx

thanks!

[2AmysDC]

Don Rockwell peeps!

Tonight is Fried Anchovy Bones Night.  It is beyond delicious:  deep fried, crispy, salty, anchovy heaven.  If you've never tried this cheap bar treat ($4), you really, really should brave the crowds and get in here. 

Also out of the (different) fryer:  Carciofi alla Giudia.  See the video clip of them bouncing away in oil on our Instagram page.

Wait, that's not all!  It's also Tuscan Steak Night:  28oz of 3 week dry aged sirloin served with spinach and potatoes for $35.

I'll just leave this right here...

[jandres374]

Who knew the back bar had a name. Serenity Now.

[DonRocks]

3 minutes ago, jandres374 said:

Who knew the back bar had a name. Serenity Now.

I just had those Sicilian Anchovies last week - at $6, they're the least-expensive of the three on offer, and with the olive oil, bread, and butter, virtually indistinguishable: I get them every time I go now. I could have *just this* as my last meal.

[Tweaked]

Love the anchovies with bread and butter.  We always order them as part of our first salvo. 

[silentbob]

What time can we start ordering from the wine bar menu?  Is 5 or 5:30 too early?

[DonRocks]

14 hours ago, silentbob said:

What time can we start ordering from the wine bar menu?  Is 5 or 5:30 too early?

All day long, unless there's something I don't know. One thing people haven't mentioned about the wine bar menu is that the foods are largely pre-made - sometimes something will need to be warmed up, but more often than not, the wine bar menu features room-temperature items. If you aren't sitting at the bar, simply walk up to it, and take note of what looks good - I had a frtitata there last time that was the best I'd ever eaten (and I must surely have had frittatas (frittati?) fifty times in my life).

Go early, go often - you won't believe how much you enjoy it, even when it isn't perfect. Regarding the anchovies, get the cheapest of the three (Sicilian, I believe, and I think they're $6 (if I recall, the other two selections are $7 and $8)) - they're large, *and* they're darned good - put one on a piece of buttered bread (I think they come with bread and butter; if not, make sure something you order does). You'll think you're in heaven, and may just put in for a second order.

[silentbob]

Thanks -- the part of this article saying how the menu of each evening's offerings are posted on the website by 6 pm led me to think some items may not be available until then.

Mar 19, 2018 - "What To Order at Serenity Now, the Back Bar at 2 Amys where Peter Pastan Nerds Out" by Laura Hayes on washingtoncitypaper.com

[Marty L.]

3 hours ago, DonRocks said:

All day long, unless there's something I don't know. One thing people haven't mentioned about the wine bar menu is that the foods are largely pre-made - sometimes something will need to be warmed up, but more often than not, the wine bar menu features room-temperature items. If you aren't sitting at the bar, simply walk up to it, and take note of what looks good - I had a frtitata there last time that was the best I'd ever eaten (and I must surely have had frittatas (frittati?) fifty times in my life).

Go early, go often - you won't believe how much you enjoy it, even when it isn't perfect. Regarding the anchovies, get the cheapest of the three (Sicilian, I believe, and I think they're $6 (Iif I recall, the other two selections are $7 and $8)) - they're large, *and* they're darned good - put one on a piece of buttered bread (I think they come with bread and butter; if not, make sure something you order does). You'll think you're in heaven, and may just put in for a second order.

Actually, the wine bar menu is generally only available in the evening.

[DonRocks]

10 minutes ago, Marty L. said:

Actually, the wine bar menu is generally only available in the evening.

Really?! As many times as I've been here mid-afternoon, and I didn't even know this? Odd.

Is this true on Sundays as well? These are the days I usually come earlier.

[Marty L.]

5 minutes ago, DonRocks said:

Really?! As many times as I've been here mid-afternoon, and I didn't even know this? Odd.

Is this true on Sundays as well? These are the days I usually come earlier.

Just checked -- I suppose it depends upon what you consider "mid-afternoon"!  ;-)   4:00 on weekends; 5:00 M-F.

[DonRocks]

1 hour ago, Marty L. said:

Just checked -- I suppose it depends upon what you consider "mid-afternoon"!  ;-)   4:00 on weekends; 5:00 M-F.

That makes sense - I often come here late Sunday afternoons (thanks for checking, btw).

[Rhone1998]

13 hours ago, DonRocks said:

All day long, unless there's something I don't know. One thing people haven't mentioned about the wine bar menu is that the foods are largely pre-made - sometimes something will need to be warmed up, but more often than not, the wine bar menu features room-temperature items. If you aren't sitting at the bar, simply walk up to it, and take note of what looks good - I had a frtitata there last time that was the best I'd ever eaten (and I must surely have had frittatas (frittati?) fifty times in my life).

Go early, go often - you won't believe how much you enjoy it, even when it isn't perfect. Regarding the anchovies, get the cheapest of the three (Sicilian, I believe, and I think they're $6 (if I recall, the other two selections are $7 and $8)) - they're large, *and* they're darned good - put one on a piece of buttered bread (I think they come with bread and butter; if not, make sure something you order does). You'll think you're in heaven, and may just put in for a second order.

I once asked a waiter there if he thought the more expensive anchovies tasted better and he rolled his eyes and said it was barely possible to tell the difference so I've never ordered anything but the Sicilian ones since.  They are great, and do always come with bread and butter.

[Marty L.]

4 hours ago, DonRocks said:

That makes sense - I often come here late Sunday afternoons (thanks for checking, btw).

First real sign of Spring:  Ramps on the pizza tonight.  Plus fantastic braised fava beans with sheep's milk and a new wheat bread that they're milling themselves.  And strawberries from "Harry's Berries" in California (I was dubious about April berries--but sure enough, they're quite good), with gragnano, vanilla ice cream and shortbread.

[DonRocks]

4 hours ago, Rhone1998 said:

I once asked a waiter there if he thought the more expensive anchovies tasted better and he rolled his eyes and said it was barely possible to tell the difference so I've never ordered anything but the Sicilian ones since.  They are great, and do always come with bread and butter.

I went through this little exercise on my own, came to the same conclusion, and haven't ordered anything but the Sicilian anchovies since.

Peter, if you're reading this, consider making an order of six anchovies (instead of four), featuring two-each of the three different types? That way, diners can make a direct comparison - sort of like a "wine tasting," but an "anchovy tasting." This is something I'd order, because if you order only one type, the frame-of-reference is missing, so trying the more-expensive versions by themselves just isn't worth it (to me, anyway).

[Marty L.]

56-oz. ribeye for $65 tonight. Oh, and morels and ramps on pizzas. And porchetta. And raspberry ice cream.  And . . . they have a new mill with which they're making a delicious wheat bread to go with various things. Spring at 2 Amys is as good as DC gets.

[JoyS]

To add onto the anchovy stories, you are in for a treat if you hit Two Amys when they have fried anchovy bones on the menu. They are the perfect beer snack - salty, fried and crunchy. I was told several months ago fried anchovy night is on Tuesdays, as Tuesday is the day they break down the little fish. Order early though because they once ran out of them by 7:30 one Tuesday when I was there.

[Marty L.]

Best seven dollars I've spent in a long time: 

chopped squab giblet toast with pickles and parsley 

[unfortunately, the squab is apparently a rare treat, but keep an eye out for it]

[DonRocks]

28 minutes ago, Marty L. said:

Best seven dollars I've spent in a long time: 

chopped squab giblet toast with pickles and parsley 

[unfortunately, the squab is apparently a rare treat, but keep an eye out for it]

I was on the way there tonight, before I suddenly got a "better" idea.

[Ericandblueboy]

1 hour ago, Marty L. said:

Best seven dollars I've spent in a long time: 

chopped squab giblet toast with pickles and parsley 

[unfortunately, the squab is apparently a rare treat, but keep an eye out for it]

Let me get this straight.  You had giblets of squab, but no squab meat?  How much giblets were there?  Any free or paid parking?

[Tweaked]

Hunt for street parking or half a block down from 2 Amy's on the right is the entrance to a parking lot which was built for the Giant and Cathedral Commons development.  

[ATF]

You guys are killing me.  I live too far from Two Amy’s, but used to go all the time. If there was a list of “most underrated all time best restaurants “it would include Twoa Amy’s, and Ray’s the Steaks”.

[Marty L.]

In this podcast--which you should listen to for several reasons, most importantly, what they have to say about DC Initiative 77--there's a "rapid fire Qs" segment at the end in which Jill Tyler (Tail up Goat) is asked "What's your idea of the perfect D.C. date night?"  Her immediate response:  "The bar at 2 Amys, no question"--and Cizuka Seki (Seki) and Clementine Thomas (Chez Billy) readily concur.  Wise women:  heed their advice (not only on 2 Amys, but 77, too).

[Keithstg]

Thoroughly enjoyable and quick meal at the 2Amy's bar last night. Steak tartare, coquettes and a pizza to take home, washed down with a couple glasses of rose. Been here countless times before, always look forward to returning.

(Don, I'll say hi next time).

[DonRocks]

1 hour ago, Keithstg said:

(Don, I'll say hi next time).

I had a feeling that might have been you - either you, or someone else here. The exit conversation went something like this:

"Those people sitting next to us seemed knowledgeable."
"They are."

(I wasn't eavesdropping; there were a couple of comments I overheard which raised my antennae.)

Cheers Keith!
Uncle Martin

[Keithstg]

20 minutes ago, DonRocks said:

I had a feeling that might have been you - either you, or someone else here. The exit conversation went something like this:

"Those people sitting next to us seemed knowledgeable."
"They are."

(I wasn't eavesdropping; there were a couple of comments I overheard which raised my antennae.)

Cheers Keith!
Uncle Martin

Cheers!😎

[DonRocks]

2 Amys is a diner's best friend - the most important restaurant in the history of Washington, DC remains one of its very best, serving such diverse customers as families with infants in strollers, older couples out on date night, and award-winning chefs (chefs eat here all the time).

It's a well-known "secret" in the DC dining community that the small plates offered at the bar (which can be ordered in the main dining area) rotate on a regular basis, and is essentially Peter Pastan's playground for experimenting with new and seasonal dishes.

What isn't well-known is that legendary bar chef Scott Hager - who became a local celebrity by being drawn on 2 Amys menu (yes, that gentleman with the glasses was Scott) - has left and returned to Chesapeake, Virginia after many years running the food bar here. This Tuesday, the bar food was being made by a gentleman of enormous passion, creativity, and respect for tradition: Rick Cook, who has come from Etto, and who worked at both BlackSaltm and at The Grill Room with the legendary Frank Ruta.

Perhaps even less-known is that once or twice a week - sometimes early on Tuesdays and Fridays - the wonderful trilogy of anchovies 2 Amys serves are de-boned, each one by hand, and instead of discarding the bones, they're lightly coated and fried, resulting in one of the most delicious bar snacks you'll ever taste - served in a basket atop a white napkin, as if they were potato chips, these bones are the essence of the anchovy, crispy like thin pretzels but with the flavor of the ocean, and not at all sharp. As the anchovies are packed in liquid, they're salty as you would expect, making them the perfect beer snack.

Alas, this past Tuesday, my dining companion and I saw them sitting out on the bar, having arrived just before 5:30 on Tuesday to an almost completely empty restaurant. We ordered a carafe of the 2015 2 Amys' 'No Longer' Rosé (a classic example of an "orange wine," which goes perfectly with this - I urge you to try this combination if you get the chance). We were treated to one of the humblest and finest food and wine pairings you could imagine, and our little basket of fried anchovy bones went a shockingly long way - these things are deceptively rich, and even though it didn't look like much, we ate our fill, and then some.

And it's a good thing, because there were only *three* orders for the entire evening, and I must re-emphasize: They only de-bone the anchovies once or twice a week (Tuesdays and Fridays are your best bet, but you should check before committing). At $4 per order - especially considering the labor-intensive nature of these anchovy bones - this is not a money-maker for 2 Amys; it's a labor of love, walking the walk when it comes to using the whole animal and minimizing waste - this is precisely what Peter Pastan - and more recently Rick Cook - have always espoused, and it's on full display here.

Fried Anchovy Bones with a carafe of 2 Amys' 'No Longer' Rosé - a match made in, well, a match made under the sea and under the soil. Get them, and then try anything and everything else you see that looks or sounds good - do not hesitate to turn yourself over to the hands of Rick and the wonderful bartender Allie: They will help you to dine, and to dine well.

[jca76]

14 hours ago, DonRocks said:

Rick Cook, who has come from Etto, and who worked at both BlackSaltm and at The Grill Room with the legendary Frank Ruta.

i believe that rick also did a stint at oberlin in providence, one of ben sukle's two restaurants.  oberlin is great, and sukle's flagship, birch, is in my opinion one of the best fine dining (in food style, although the environment is casual) restaurants in the country, and hands-down the best value for the level of food.

[DonRocks]

On 4/17/2018 at 3:28 AM, DonRocks said:

I went through this little exercise on my own, came to the same conclusion, and haven't ordered anything but the Sicilian anchovies since.

Peter, if you're reading this, consider making an order of six anchovies (instead of four), featuring two-each of the three different types? That way, diners can make a direct comparison - sort of like a "wine tasting," but an "anchovy tasting." This is something I'd order, because if you order only one type, the frame-of-reference is missing, so trying the more-expensive versions by themselves just isn't worth it (to me, anyway).

On 5/10/2018 at 11:56 AM, DonRocks said:

Fried Anchovy Bones with a carafe of 2 Amys' 'No Longer' Rosé - a match made in, well, a match made under the sea and under the soil. Get them, and then try anything and everything else you see that looks or sounds good - do not hesitate to turn yourself over to the hands of Rick and the wonderful bartender Allie: They will help you to dine, and to dine well.

Actually, Peter, if you want to geek-out to the point where you're a total loser, make a tasting plate of 2-each of the 3 anchovies, and *don't co-mingle the anchovy bones* - keep them separate by region, and serve a couple of bones alongside of their meat, so you can have an anchovy bone cross-tasting as well. 🤔

Of course, that would mean three separate fry jobs. 😦

Sometimes I overthink things.

[DaRiv18]

So, a week or so ago we went and saw their DOC designation was revoked. Serenity now!  

Didn’t stop us from ordering their killer vegetable pizza. 

[Marty L.]

3 hours ago, DaRiv18 said:

So, a week or so ago we went and saw their DOC designation was revoked. Serenity now!  

Didn’t stop us from ordering their killer vegetable pizza. 

Happened a while back.  The Powers That Be in Italy imposed new rules involving something or other -- "peel usage," apparently -- and Peter politely decided not to play ball.  Can't say as I blame him:  "Il Disciplinare" verges on self-parody.  For example, with respect to the wooden "peel" used to insert the pizza into the oven:  The insertion must be done "with a quick wrist movement, holding the peel at an angle of 20-25° from the base of the oven."  Good riddance.

BTW, 2 Amys is closed for a couple of days due to a "technical issue" (per Instagram).

[DanielK]

9 hours ago, Marty L. said:

BTW, 2 Amys is closed for a couple of days due to a "technical issue" (per Instagram).

Now upgraded to a minimum of weeks. Burst pipe overnight flooded the place out.

[DaveO]

6 hours ago, DanielK said:

Now upgraded to a minimum of weeks. Burst pipe overnight flooded the place out.

Ugh.  That can be a biggie.  Plus insurance companies are none to fast with reimbursements

[KeithA]

Sorry to hear about the pipe issue. A couple of weeks ago, I had the prettiest and probably tastiest pizza ever at 2Amys after having eaten here countless times in the past decade or so. It was perfection - squash blossoms, roasted baby zucchini, tomato puree, parsley, cherry tomatos and a big piece of burrata in the center drizzled with olive oil. I usually enjoy the pizza and love the other stuff but this was so seasonal and delicious. Hopefully, the repairs are quick. 

[Deborah Lee]

 

 

[Genevieve]

Excellent 'sandwich' post by 2 Amys. I'm so sorry they have to deal with this!! Wishing them the best dealing with their insurers and all the pain-in-the-butt of renovating/rebuilding. Will look forward to when they reopen.

[silentbob]

The Instagram photo that they posted this weekend of all the wine that had to be tossed was really sad to see.  We'll definitely make it a point to go back often once they re-open.

[B.A.R.]

why would the wine need to be thrown away due to a flood?

[Rovers2000]

45 minutes ago, B.A.R. said:

why would the wine need to be thrown away due to a flood?

Just a guess - but I'm assuming they stored a lot of wine in their basement space.  If the wine got soaked - there likely would be potential cork damage / contamination.

[DonRocks]

53 minutes ago, B.A.R. said:

why would the wine need to be thrown away due to a flood?

7 minutes ago, Rovers2000 said:

Just a guess - but I'm assuming they stored a lot of wine in their basement space.  If the wine got soaked - there likely would be potential cork damage / contamination.

Are you sure it's actually being *thrown* away? Insurance companies are odd - if they've declared a total loss, they're probably asking 2 Amys to give the wine up as salvage. Then, the insurer will get whatever they can for it - probably pennies on the dollar, but that's how they work.

[B.A.R.]

Right. Must be an insurance thing. I can see why they would be unsalable to damaged labels, etc...but not undrinkable

[DonRocks]

10 minutes ago, B.A.R. said:

Right. Must be an insurance thing. I can see why they would be unsalable to damaged labels, etc...but not undrinkable

This sounds like an intake pipe that burst; if there was any outtake pipe involved, that would pretty much render the wine undrinkable as well (from a restaurant's perspective).

Still, 2 Amys stores some of their wines fairly high up on the shelves (in the bar dining area), and I'd be surprised if even five feet of water in the kitchen reached those.

Five *FEET* - can you imagine what the basement looked like? There has got to be massive structural damage - this restaurant could be closed for awhile. Even the pizza oven will need to be replaced.

Just cross your fingers ... I think they were being *really* optimistic when they said "weeks."

[Rovers2000]

14 minutes ago, DonRocks said:

This sounds like an intake pipe that burst; if there was any outtake pipe involved, that would pretty much render the wine undrinkable as well (from a restaurant's perspective).

Still, 2 Amys stores some of their wines fairly high up on the shelves (in the bar dining area), and I'd be surprised if even five feet of water in the kitchen reached those.

Five *FEET* - can you imagine what the basement looked like? There has got to be massive structural damage - this restaurant could be closed for awhile. Even the pizza oven will need to be replaced.

Just cross your fingers ... I think they were being *really* optimistic when they said "weeks."

The structural thing is what terrifies me.  Those old places in that area aren’t exactly robust from a foundation / basement perspective (I remember a day long ago that I was helping the owners of Bourbon down the street in Glover Park literally bail water due to a bad storm out of their basement - and couldn’t believe how decrepit it was)...

Regardless, they’re in my thoughts and I will 100% be spending some time / money there when they reopen.  

[jca76]

58 minutes ago, DonRocks said:

Still, 2 Amys stores some of their wines fairly high up on the shelves (in the bar dining area), and I'd be surprised if even five feet of water in the kitchen reached those.

my understanding is that the majority of the wine, including the nicer stuff (e.g., the "reserve" list) was stored in the basement.  

[frogprince]

On 7/23/2018 at 3:20 PM, DonRocks said:

This sounds like an intake pipe that burst; if there was any outtake pipe involved, that would pretty much render the wine undrinkable as well (from a restaurant's perspective).

Still, 2 Amys stores some of their wines fairly high up on the shelves (in the bar dining area), and I'd be surprised if even five feet of water in the kitchen reached those.

Five *FEET* - can you imagine what the basement looked like? There has got to be massive structural damage - this restaurant could be closed for awhile. Even the pizza oven will need to be replaced.

Just cross your fingers ... I think they were being *really* optimistic when they said "weeks."

This saddens me so- we were regulars since they been open many many moons ago, Sunday nights at the bar was always a joy, filled as it was with all of DC’s (restaurant) finest; hell one of the staff babysat my older brother way back when...

Also- Don: what’s a basement? We don’t have these; lastly, Katrina: not a competition, just a thought

[DonRocks]

Great news!

Reopening Mon, Sep 24, 5 PM.

[DIShGo]

They're back! I enjoyed a wonderful meal at 2 Amys tonight. Everything was fabulous, but the highlight was the lemon poundcake. It was one of the best desserts I have had in ages. Get it. You won't be disappointed. 

[lotus125]

The specials list is a bit shorter than usual. But I think they're still regathering strength.  

[DonRocks]

7 hours ago, lotus125 said:

The specials list is a bit shorter than usual. But I think they're still regathering strength.  

What time did you go? At 5 PM, they brought out a much longer specials list than they featured during the earlier afternoon. And they had the anchovy bones! It seems like the same old 2 Amys to me - it even looks the same.

[lotus125]

Well after 5.  There were no hot specials or special pizzas, i.e., the other side of the specials list, but there was a note that these are coming soon.  And the wine bar side seemed just a touch shorter than I was used to.   Otherwise, save a few changes on the regular menu (with customers like me grousing about any old favorites that were changed), it's pretty much the same.   Happy to have them back! 

[DonRocks]

4 hours ago, lotus125 said:

Well after 5.  There were no hot specials or special pizzas, i.e., the other side of the specials list, but there was a note that these are coming soon.  And the wine bar side seemed just a touch shorter than I was used to.   Otherwise, save a few changes on the regular menu (with customers like me grousing about any old favorites that were changed), it's pretty much the same.   Happy to have them back! 

There was one special pizza last night, FWIW - the specials list wasn't *quite* as extensive (it's possible they lost some kitchen staff during the closure - I didn't see Rick Cook, for example), but it was well-worth visiting: Anchovy Bones, Bottarga with Lemon, EVOO, and toast, Matsutake Mushrooms with Pecorino, Mortadella (offered all day), and a couple terrific desserts ... and that's just what we ordered.

[jca76]

1 hour ago, DonRocks said:

There was one special pizza last night, FWIW

glad to hear that they are ramping up a bit.  there were no hot specials as of sunday (when rick was there).  i don't know whether they lost staff during the closure, but jeffrey coincidentally left about a week before the flood, and i don't think they've replaced him with another chef yet.

[DonRocks]

On 10/3/2018 at 2:27 PM, jca76 said:

glad to hear that they are ramping up a bit.  there were no hot specials as of sunday (when rick was there).  i don't know whether they lost staff during the closure, but jeffrey coincidentally left about a week before the flood, and i don't think they've replaced him with another chef yet.

I've been to 2 Amys 2-3 times since they reopened. A couple things I've noticed are:

* They now have two unisex restrooms

* The tables in the main dining room seem more bunched together (tonight, it was difficult to navigate from one side of the room to the other)

Neither of these is "good" or "bad" so much as they are observations, though I do miss the picture of Sophia Loren.

PS - Get a bottle of the "Carbonic Sangiovese" ($30) - it will come in a carafe, but I've had it each time I've recently been, and haven't regretted it. Think: Cru Beaujolais (Morgon or Moulin-a-Vent) in the best possible sense - this quality of wine would generally set you back 50% more in Restaurant World.

[lotus125]

I'm happy to say that 2Amys seems to be back at full strength.  There are now multiple special pizzas and hot kitchen specials every night. And the wine bar specials is back to its pre-flood length.  They've also added a champagne section to their wine list.  It's on the expensive side and doesn't seem to have the amazing low/no markup pricing that was sometimes on the old "reserve" list or that Etto had/has for champagne  But it's a nice addition.   

I haven't noticed a change in table spacing.  The unisex restrooms strike me as a good solution to the fact that one restroom typically had a wait while the other did not. But it does turn the stall + urinal men's room that accommodated two people into a restroom for one.  The former men's room, which still has a urinal and separate stall, now has a sign telling people to lock the door behind them.  I gather that people wouldn't be comfortable with using it as a unisex restroom for two, i.e., with a urinal outside of a unisex stall?  But that would increase the number of people who could use the restrooms at a time.   

[Tweaked]

It was good to be back at the bar at 2 Amy's.  It was somewhat quieter last night, perhaps people were suffering from election hangovers?

***Porchetta Alert*** 2 Amy's was not serving the traditional porchetta last night, which pre-flood was a Wednesday night fixture.  They indicated they are still not up to speed yet, so be warned if you are looking for a Porchetta Wednesday fix, it might be worth checking in with 2 Amy's first.

That said, still some delicious eating to be had.

Rabbit en porchetta with pickled cabbage ($12) this was the traditional porchetta stand in, really good and I'm not a big rabbit fan.

Pickled sardine and roasted pepper crostino ($8) whatever crostino they are serving is pretty much a must order, and this did not disappoint

Sicilian anchovies with bread and butter ($7) no meal is complete without these tasty fishies

Braised Artichokes with olives and aged goat cheese ($10) an excellent vegetable course

Salt cod croquettes (7.95) these make a regular appearance in our ordering

Caponata (6.95) I felt this could have been a bit more punchier

Citrus marinated beets with sardinian sheep's milk ricotta and vincotto ($10) the beets were good, the ricotta was amazing

Fancy Greek bottarga with toasty bread, butter, lemon and sicilian evoo ($14) its tough to  beat bottarga on toast points

Piggy, pistachio and prune terrine with the appropriate condiments ($10) a good dish, but probably wouldn't have ordered if the traditional porchetta was available

Chocolate mousse and Wild honey ice cream...because after all of that, why not get two desserts.  😀

Rabbit, Terrine, Anchovies

[KeithA]

Went for lunch twice in the past two weeks. Both times had the Etna 2.0 which is really good. I always liked when they had special pizzas with fried eggplant slices and now happy to have a regular pizza on the menu - it is good and smoky from the oven and the smoked mozzarella. The old Etna's eggplant was kind of hidden in the sauce and not so great - the new version is much better. My companions' pizzas were good too. The only thing that was a shame was the salt cod croquettes which were overly salty on one visit. We get this dish 75% of the time and always love it. I like the new addition of the lemon aioli instead of only the fresh lemon slice for variety (still better with fresh squeezed lemon IMHO), but the salt just killed the dish. I'm not sure if they didn't rinse the salt cod enough or what. Hopefully they'll get back to their usual stride next time. 

[Tweaked]

Interesting, per the 2 Amy's website:

No longer DOC

When 2amys opened in 2001, it was a very different time in the pizza world.  We were excited to be a part of what we saw as an inclusive and dedicated group of restaurants trying in their own way to preserve the legacy of Neapolitan Pizza.  

At that time, there were only a small handful of restaurants in the States involved, and we felt it was an important story to tell.  In the past 17 years, the rules regulating production have been changed, amended, and adapted (apparently you can now cook in a gas oven if regulations don't allow wood), and 2amys has been cited for improper peel usage, among other serious violations.  Although peel usage is not well defined in the dissaplinare, we have decided to move on and are no longer a member of the VPN.  We wish them the best of luck in continuing to redefine the history of pizza.  

[dpamlin]

2 hours ago, Tweaked said:

We wish them the best of luck in continuing to redefine the history of pizza

That sounds very Taylor Swift/Katy Perry-type snarky.  But I kind of like it too!

[Tweaked]

After a long drive home on Boxing Day (3 hours from Richmond to DC...ugh) I went to 2 Amy's for dinner.  The place was slammed, the entire back bar area filled with people waiting on tables.  I guess people were tired of being at home with relatives!

Fortunately, few people were actually eating at the bar, and I was able to snag a seat at the end. Miguel and Tammy took good care of me.

Highlights included:

Sicilian Anchovies with bread and butter - A must order

Roasted Eggplant with cherry tomatoes, almonds, smoked paprika, and sheep's milk ricotta - This was a log of roasted eggplant sitting in a pool of cherry tomato sauce and a wedge of the always excellent ricotta (apparently sourced from Sardinia)

Butternut Squash and farro salad with vincotto and tardivo radicchio - a great winter salad, the vincotto adding complexity to farro and squash.

Photo:  eggplant and ricotta

[mtureck]

On 12/10/2018 at 4:06 PM, dpamlin said:

That sounds very Taylor Swift/Katy Perry-type snarky.  But I kind of like it too!

If you like VPN snark, you should check out the pizza episode of Ugly Delicious on Netflix. 

[DonRocks]

An early dinner at 2 Amys last night featured the restaurant in high gear, at its most ambitious and creative self; still, it was slightly different than any of the many dozens of meals I've had here in the past.

With only a couple of tables left, 2 Amys was kind enough to seat us near the window, where a friend could stretch out a recently strained knee. 200 ml bottles of San Pellegrino Aranciata ($2.50) got us through the entire meal.

I'd gone to wash my hands, and on the way back, glanced at the bar to my left - on it sat something that was the length of a loaf of bread, but the circumference of a basketball, and I knew it was in my immediate future.

Sometimes, 2 Amys puts exclamation points on their daily-specials menu, and last night was no exception.

The Roman Artichoke !! (Carciofi alla Romana, $8) was a capitulation to the kitchen, as there was no description for it, but with two exclamation points, it must be good, right? It was. A single, majestic artichoke, presented on a plate with some olive oil, like a gigantic Hershey's Kiss, gave no indication of its stuffed, inner self. The bottom half was stuffed with a green, pesto-ish hash of what seemed to be parsley, lemon, and possibly mentuccia. Beautiful in its simplicity, this extremely mild dish allowed nature's basic ingredients to take the bow, and served as a much-needed counterpoint to its partner dish.

Porchetta with Farro and Green Sauce !!!!! ($17) was a five-exclamation point dish, both in name, and in ambition. This was that huge, basketball-thick roulade I saw when I glanced over towards the bar, and was the result of a cook's psychedelic fantasies on steroids. The rolled-up pork monster was multi-layered, with some of the layers being nearly lard, and this was the richest dish I've had in recent memory - two of us could only finish half of it; if we'd gone any further, any hope of enjoying our pizzas would have been lost. I'll be cursed (literally, cursed, and cursed *at*) for saying this, but my endless respect for this porchetta, and the creative energy and labor that went into making it, mostly ended on the plate - it was so rich that actually eating it became an exercise in theory, and I felt guilty for taking the portion from whichever hungry NFL linebacker missed out on it later in the evening. The spicing was subtle and suave with whispers of clove and vanilla, the little rectangles of skin, tooth-breaking, the "green sauce" something like a pesto (slightly darker, and with a bit more verve than what was in the Roman artichoke), and the farro, curious. I had some for lunch today, and I'll have some for dinner tonight (simmered down in a previously vegan, homemade blistered-red pepper soup (*)) - bravo to 2 Amys for offering this dish, and for having taken the time and effort to make it: There's nothing else like this being offered in the DC area.

As many times as I've been here, over the course of what must be close to 25 years, I don't ever remember having ordered the Pozzuoli Pizza ($14.45) before. I forgot to order the pizzas "well-done," and I'm curious to see what they'll be like if I do. Remember, 2 Amys is no longer DOCG-certified, and that may have shown last night in the pizzas - they were unlike any I've had here in the past: not better, not necessarily worse; just different, very thin in the center, with a thicker crust at the periphery, blistered and charred, with a fine flavor, but also markedly more bready in the interior of the rim. The Pozzuoli was made with tomato, Fontina, 2Amys sausage (!!!!!), grilled peppers, "hotties" (only in appearance), and parsley. I wish I could purchase this sausage in bulk - to have with breakfast, to freeze, to put aside for the nuclear winter: It was as good as sausage can possibly be; the Fontina was somewhat assertive and rind-y: a slightly riper version than I was expecting, but not at all overripe - although this isn't a spicy pizza, the ingredients aren't shy, and it seemed wise to use a cheese on that half of the spectrum. I look forward to getting this again (note: We asked for the pizzas to be sliced).

 

The second pizza was a daily special: Burrata di Bufala, Squash Blossoms, Tomato Purée, Cherry Tomatoes, and Parsley ($16.45). Served with a half-orb of Burrata in the middle of the pizza, this was a self-service spread-around - necessary to prevent the pizza from becoming soggy (as it was today for lunch). If you're familiar with 2 Amys' pizza, and can picture how the crust was different on this evening, then you know exactly how this pizza was - the tomato purée was sweet and terrific, the Burrata making it milky and homey, and this was a fine foil for the Pozzuoli.

Yet another "imperfect, but perfect" showing at this monument to rustic Italian dining.

---

(*) ETA - It was *magnificent* in the soup, both the meat and the farro.

[Simon]

16 hours ago, DonRocks said:

The second pizza was a daily special: Burrata di Bufala, Squash Blossoms, Tomato Purée, Cherry Tomatoes, and Parsley ($16.45). Served with a half-orb of Burrata in the middle of the pizza, this was a self-service spread-around - necessary to prevent the pizza from becoming soggy (as it was today for lunch). If you're familiar with 2 Amys' pizza, and can picture how the crust was different on this evening, then you know exactly how this pizza was - the tomato purée was sweet and terrific, the Burrata making it milky and homey, and this was a fine foil for the Pozzuoli.

This was wonderful last night, too, so delicious yet lighter than you could ever imagine a pizza with burrata could be.  The cool burrata added not only richness but also a delightful textural and temperature contrast.  I loved the thinner interior, and the delicate layer of tomato puree was just right.  A brilliant invention.

[DonRocks]

26 minutes ago, Simon said:

This was wonderful last night, too, so delicious yet lighter than you could ever imagine a pizza with burrata could be.  The cool burrata added not only richness but also a delightful textural and temperature contrast.  I loved the thinner interior, and the delicate layer of tomato puree was just right.  A brilliant invention.

Curious: Did you spread the Burrata around, or did you use it as a focal point, and fork it (or dip the crust)? I think it would be good as a dip for the cornicione <--- yes, he just used that term.

Did you notice a difference in the crust? Good? Bad? Neither?

Say hi next time!

[Simon]

12 minutes ago, DonRocks said:

Curious: Did you spread the Burrata around, or did you use it as a focal point, and fork it (or dip the crust)? I think it would be good as a dip for the cornicione <--- yes, he just used that term.

Did you notice a difference in the crust? Good? Bad? Neither?

Say hi next time!

Spread!  And I loved the new crust, though mine wasn't nearly as blistered as yours in the pictures.

[DonRocks]

3 minutes ago, Simon said:

Spread!  And I loved the new crust, though mine wasn't nearly as blistered as yours in the pictures.

It wasn't that easy because of the rind - in retrospect, I should have started around the outside, and worked my way in (like a vortex); I worked my way out, and it acted as a centrifuge for the other toppings. Although I ended up knifing-and-forking, lifting, cutting, and redistributing as I went.

[Seanchai]

On 2/18/2019 at 10:19 AM, DonRocks said:

It wasn't that easy because of the rind - in retrospect, I should have started around the outside, and worked my way in (like a vortex); I worked my way out, and it acted as a centrifuge for the other toppings. Although I ended up knifing-and-forking, lifting, cutting, and redistributing as I went.

Regarding the crust, two thirds of the pizza was among the tastiest crust I've ever had if you picture the remaining  one third as the inner circle of the middle of the pizza.  That crust was so thin as to be annoying when trying to eat it with the toppings. And I did order it well done to try to get it a bit sturdier.

[Tweaked]

The bad news:  Porchetta Wednesday is no more. If you need a porchetta fix go on Saturday nights.

The good news:  The rest of the stuff is as tasty as ever.  Plus Miguel and Tammy working the back bar. 

Sicilian Anchovies + Bread & Butter:  An always order

Braised Radicchio and Artichoke Tart:  Super rich with ricotta cheese from Sardinia

Pickled Sardines with Cara Cara orange, fennel, mint: Perhaps the dish of the night

Tardivo Radicchio alla Romana: A pile of tardivo dressed with an anchovy sauce

Marinated Carrots with Sheep's Milk Ricotta: One of the dishes sitting on the wine bar, looked unassuming, but those carrots were super sweet and carrot-y.  Tossed with a little bit of cumin and topped with the ricotta from Sardinia.

[Marty L.]

23 hours ago, Tweaked said:

The bad news:  Porchetta Wednesday is no more. If you need a porchetta fix go on Saturday nights.

The good news:  The rest of the stuff is as tasty as ever.  Plus Miguel and Tammy working the back bar. 

And just take a look at this, which I'm told was, not surprisingly, sold out by 6:00 or so. 

[mikew1]

I love the steak specials, I just wish 2Amy would cook it closer to medium rare.  

[Marty L.]

12 minutes ago, mikew1 said:

I love the steak specials, I just wish 2Amy would cook it closer to medium rare.  

Closer than what?  Mine last week was on the rare side of M-R--which was just right.

[mikew1]

closer to MR.  mine is usually very rare. 

[Tweaked]

Anchovies.

[DonRocks]

1 hour ago, Tweaked said:

Anchovies.

Sicilian, I assume? With that bread, and that butter, this is a glorious dish.

[Tweaked]

Yes Sicilian.  They offer two types now, instead of three.  Sicilian and Cantabrian.  I've only ever had the Sicilian.

[Marty L.]

2 hours ago, Tweaked said:

Yes Sicilian.  They offer two types now, instead of three.  Sicilian and Cantabrian.  I've only ever had the Sicilian.

They were amazingly delicious last night.  (Was that you at the bar at 8:00, Tweaked?)  As were the "tortilla española with a few cute little chorizos," the artichoke braised with carrots, lemon, fennel, and pine nuts, and, as always, the pork cutlet panino.

[Deborah Lee]

3 hours ago, Tweaked said:

Yes Sicilian.  They offer two types now, instead of three.  Sicilian and Cantabrian.  I've only ever had the Sicilian.

Cantabrian are my favorite.

[Tweaked]

48 minutes ago, Marty L. said:

They were amazingly delicious last night.  (Was that you at the bar at 8:00, Tweaked?)  As were the "tortilla española with a few cute little chorizos," the artichoke braised with carrots, lemon, fennel, and pine nuts, and, as always, the pork cutlet panino.

Ha, no.  Photo is from a couple of weeks ago.  I was scrolling through my phone and looked too good not to post.