About 2 Amys
100 Very Best 2014
100 Very Best 2019On a recent night, we sat near a table of rambunctious children and, on the opposite side, chefs from Pineapple and Pearls. That’s 2 Amys, and despite the din, we wouldn’t want it any other way. Two menus play to the varied crowd. Kids and carb lovers go for wood-fired Neapolitan pizzas. Food nerds never miss small-plate specials such as shaved porchetta in tonnato sauce and an abundance of “little fishies.” (The menu boasts “the most extensive collection of salt-cured anchovies on the East Coast.”) Restaurateur Peter Pastan’s weird and wonderful Southern Italian wine collection is worth a trip in itself. Moderate.
Also great: Shaved-puntarelle (chicory) salad; fried green tomatoes and aïoli; pickled sardines with celery-apple salad; fried-eggplant pizza; lemon-almond biscotti.
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.
