I should start with the usual disclaimer. Hello, my name is Stretch, and I am a 2 Amys addict. In fact, there probably haven't been but one or two weekends in the past 18 months when I haven't inhaled at least one of their pizzas. My wife just looks at me now around noon on any given Saturday and goes, "2 Amys?" And I'm all, like, "What-ever." But inside, the crust junkie has already begun to dribble and twitch. So I was more than politely interested when Tim the formerly-ponytailed-proprietor told me a while back that he and Peter Pastan had decided to make some changes -- which are now becoming apparent. Basically, they're clearing out the back room by the bar to create more of a holding area -- replacing the dining tables with small, high bar rounds and stools -- and bringing in a small plates menu for people to nibble on a la Mario B. That's going to make waiting for a table, which I gather you can now expect to have to do most evenings, a lot more pleasant. It's also going to present an opportunity to go sample some of the best home-cured meats around. Trust me, I got to go down to the "pig room" the other day and there are some serious prosciuttos and such airing out down there. (Along with some real honest-to-God guanciale, which is just one more reason to order any of the special pizzas with the house sausage on them. Unless you're a wuss like my wife and don't like pig faces.) Anyway, the antique slicer is in and you could probably make a more-than-decent meal out of some of the cold cuts and a few of the existing appetizers like the roasted olives and the suppli -- breaded, fried risotto balled around a mozzarella core. The wine list is decent, and there's always the La Chouffe on tap. ("One of the few beers treated and revered like wine," says one British beer reference. "Only if you can run to top notch Alsatian Gewurztraminer should you contemplate drinking anything else with your next curry." Or pizza, say I.) Which kind of brings us to the pizza. There's already a long thread on who likes what in D.C., and I like Pizzeria Paradiso just fine, but for me this is it. Just the right amount of tooth in the crust, and really good stuff on top. I know people who happily eat nothing but the perfect Margarita Extra, but you should at least check out the specials now and again. Today I had one with fresh hedgehog mushrooms, nutty, slightly caramelized whole cipollini onions, a thick sprinkle of Grana Padano and a nice fresh egg cracked into the middle and perfectly baked by the heat of the oven. Aaaaaarrrgggghhhhh. One downside is the place is getting seriously slammed, even at lunch on weekends. But it seems like a happy shop, with the same faces at the oven and out on the floor for years now, and they really hustle so the service hasn't suffered much. Go early and often is my advice. Just don't try and talk to me when I'm eating...