100 Very Best Restaurant 2016: 2Amys

Photo by Scott Suchman.

“Serenity Now”—a menu section devoted to Calabrese olives, anchovies with bread and butter, and other snacks—embodies everything we love about Peter Pastan’s pizzeria and wine bar. These are simple dishes that rely on top-quality ingredients and studious technique. Grazers and adventurous eaters rightly swear by a meal from the changing small-plates roster, such as grilled peppers and anchovies with a glug of olive oil or braised beef meatballs crisped in the fryer. And don’t ignore the beautifully charred pizzas, best ordered with a side of tangy tomato sauce for dunking. Kids and families abound in the downstairs dining room. There’s a quieter space upstairs for stroller-free adults.

Don’t miss: Mozzarella-stuffed rice balls; escarole with anchovy dressing; Margherita pizza; “Norcia” pizza, with salami and peppers; Clam pizza; smoked swordfish with fennel; cannoli.

See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.