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2 Amys, Wisconsin Ave. and Macomb Street - Great Wine, Small Plates, Pizza, and Desserts - Open Again, Mon, Sep 24

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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.

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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.

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So, a week or so ago we went and saw their DOC designation was revoked.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

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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).

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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.

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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

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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. 

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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.

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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.

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

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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.

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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.

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

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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."

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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.  

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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.  

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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

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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. 

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

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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.

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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! 

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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.

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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.

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