About 2 Amys
100 Very Best 2014
100 Very Best 2019Imagine a nightly party starring all your favorite Italian salumi, fried little bites, pizzas, and wines. That’s essentially 2 Amys, still hopping after 15 years. Credit superb cheese and meat boards—the house lomo and bresaola are divine—as well as crisp morsels such as salt-cod croquettes or risotto balls oozing mozzarella. Pizzas, a handful of which have the DOC stamp of approval as truly Neapolitan, are perfectly chewy with just enough char; they’re best topped with the likes of eggplant confit, mini-meatballs, or garlicky cockles. The wine list sidesteps big labels for smaller producers and inexpensive made-for-the-house wines served in carafes. Not a party person? The pace at lunch is far more relaxing. Moderate.
Also great: Escarole with anchovy dressing; potato-prosciutto croquettes; porchetta; Marsala custard.
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 Petworth.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
