2 Amy's

[Alan7147]

Dinner at 2 Amy's last night was, as usual, great. Started out with the roasted olives which were excellent and interesting since I feel that the flavor of the olives is intensified with the cooking. I then had the margarita extra, the cherry tomatoes were a nice touch. My g/f had the porcini mushroom pizza which was last night's special pizza, it was excellent as well. For dessert we skipped 2 Amy's and went down Wisconsin to Max's Best for some ice cream.

BTW, am I missing something b/c for the life of me I did not see a sparkling aglianico on the wine list there. There was an aglianico, but nothing sparkling. Could someone clarify. Thanks.

[jparrott]

It's under the red wines...it's DOC Gragnano, a frizzante aglianico-based blend.

[bookluvingbabe]

It's under the red wines...it's DOC Gragnano, a frizzante aglianico-based blend.

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And it's really, really, really good....

[docsconz]

I felt like I was back in naples (Italy, not Florida) last Friday afternoon when my family and I had lunch at 2 Amys after visiting the zoo. It is la vera pizza napoletana. I had the pizza with cockles - excellent although the margarita, which everyone else in my family had, is better. We started with the suppli telefoni - very nice.

As great as all of this was - and it was- we had the caramel chocolate chip ice cream for dessert. It was simply one ofthe best ice creams ever! I had the caramel gelato at Otto in NYC last Sunday, which was good, but this was mind blowing. (in fairness, the olive oil gelato at Otto is also one of the best ice creams I've ever had. Others in this category would be the armagnac raisin at berthillon in Paris and any number of hazelnut gelati in Italy). I was impressed.

I could have eaten a lot more, but I was having dinner at Citronelle that night and preferred to save myself.

[Joe H]

I felt like I was back in naples (Italy, not Florida) last Friday afternoon when my family and I had lunch at 2 Amys after visiting the zoo. It is la vera pizza napoletana. I had the pizza with cockles - excellent although the margarita, which everyone else in my family had, is better. We started with the suppli telefoni - very nice.

As great as all of this was - and it was- we had the caramel chocolate chip ice cream for dessert. It was simply one ofthe best ice creams ever! I had the caramel gelato at Otto in NYC last Sunday, which was good, but this was mind blowing. (in fairness, the olive oil gelato at Otto is also one of the best ice creams I've ever had. Others in this category would be the armagnac raisin at berthillon in Paris and any number of hazelnut gelati in Italy). I was impressed.

I could have eaten a lot more, but I was having dinner at Citronelle that night and preferred to save myself.

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Two Amy's has several flavors which are as good as any restaurant/store that I have ever had anywhere. My guess is that they use pasteurized cream (Lewes Dairy?) since the texture is close to what I get with a hand cranked White Mountain freezer using this with rock salt and dry ice for packing. I actually think their ice cream is the single best thing there. I've had the armagnac raisin at Berthillon and make hazelnut (toasting and grinding the hazelnuts myself). In America I probably like both Bart's and Steve's in Northhampton, MA along with Kopp's in Milwaukee (caramel pecan frozen custard that is 16% butterfat which is unheardof for frozen custard)and Graeter's for their "chip" flavors. Also, I've had a half dozen different pizzas and, for me, it is ONLY the Margarita that I really like at Two Amy's. I don't know why but all of the others have been very good but it is only the Margarita that seems outstanding. Having said this it really does remind me of, say, Brandi or da Michele. (Pepe's and Sally's are still my favorites for whatever its worth.) Your comment about the Margarita vs. the other pizza was interesting. A group of us had lunch at Two Amy's about a month ago and all four of us agreed that for whatever reason it was only the Margarita that was really exemplery. As much as anything Two Amy's FEELS like an Italian pizzaria.

[misscindy]

I've had the armagnac raisin at Berthillon and make hazelnut (toasting and grinding the hazelnuts myself).

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Hey Joe - it is armagnac prune at Berthillon. I only point this out because a) it is literally one of my favorite things on earth and b) I think prunes are underrated.

[docsconz]

I've had the armagnac raisin at Berthillon and make hazelnut (toasting and grinding the hazelnuts myself).

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Hey Joe - it is armagnac prune at Berthillon. I only point this out because a) it is literally one of my favorite things on earth and b) I think prunes are underrated.

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Mea culpa, I believe you are correct. I remembered it as armagnac raisin (after six years). What is a prune, but a form of raisin anyway? I am looking forward to having it again this summer though. In the meantime 2 Amys' caramel chocolate chip will continue to haunt me (in a good way).

[morela]

Mmmm, that caramel chip ice cream (and the vanilla panna cotta) I had last Tuesday were luscious. I've never had a bite of sorbet or ice cream at 2 Amy's that wasn't to keel over and die for...

[Joe H]

I've had the armagnac raisin at Berthillon and make hazelnut (toasting and grinding the hazelnuts myself).

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Hey Joe - it is armagnac prune at Berthillon. I only point this out because a) it is literally one of my favorite things on earth and b) I think prunes are underrated.

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Mea culpa, I believe you are correct. I remembered it as armagnac raisin (after six years). What is a prune, but a form of raisin anyway? I am looking forward to having it again this summer though. In the meantime 2 Amys' caramel chocolate chip will continue to haunt me (in a good way).

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If you make ice cream yourself this is the recipe for the absolute best ice cream that I have ever tasted in my life.

http://www.chowhound.com/boards/general21/...ages/75763.html

I have a reputation, of sorts, from a post on the other board about three years ago for risotto that generated about 300 responses over time. This was a follow up to it. One clarification: in using a hand cranked freezer in a wooden tub (like the White Mountain) the proportion of ice to rock salt has a direct effect on how long it takes the ice cream to harden. I have found since this post that a ratio of about 4 to 1 works best and then, after finishing the cranking, I'll pack it with a ration of about 3 to 1. I've also added chunks of chocolate after the cranking.

Locally, I'll use Lewes Dairy heavy cream and Harrisburg Dairy creamtop milk.

[bookluvingbabe]

Oh My God!!!!!!!

Stopped in for a late lunch -- had the deviled eggs, lovely pizza and the most amazing dessert.

The vanilla panna cotta was nice but the caramel sauce was beyond amazing. Sublime. Transendental. Simply the best thing I've had in forever. (Or at least since I was last at Palena's for dessert...)

Wow.

Words simply aren't enough to describe how good this is.

Jennifer

[Alan7147]

Another great dinner last night at 2 Amy's. Split an order of grilled asparagus that was drizzled with balsamic and olive oil and topped with fresh ground pepper and sea salt. So simple yet absolutely delicious. We then ordered a Margarita Extra and a Porcini Mushroom pizza, YUM!

We ordered a bottle of the Gragnano, but our waitress forgot to bring it to us, when we asked about it she replied that she honestly forgot and comped us a dessert. The wine (red sparking aglianico-based blend) was served chilled and was delicious and very easy to drink. Could have ordered another bottle. It is also very reasonable at $20 a bottle.

Dessert was a fabulous vanilla panna-cotta that was served with a caramel sauce and a ginger-bread like cookie.

BTW, does anyone know if any of the local wine stores sell this Gragnano (Grotto del Sole?)

[bookluvingbabe]

Another great dinner last night at 2 Amy's.  Split an order of grilled asparagus that was drizzled with balsamic and olive oil and topped with fresh ground pepper and sea salt. So simple yet absolutely delicious.  We then ordered a Margarita Extra and a Porcini Mushroom pizza, YUM! 

We ordered a bottle of the Gragnano, but our waitress forgot to bring it to us, when we asked about it she replied that she honestly forgot and comped us a dessert.  The wine (red sparking aglianico-based blend) was served chilled and was delicious and very easy to drink. Could have ordered another bottle. It is also very reasonable at $20 a bottle. 

Dessert was a fabulous vanilla panna-cotta that was served with a caramel sauce and a ginger-bread like cookie.

BTW, does anyone know if any of the local wine stores sell this Gragnano (Grotto del Sole?)

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According to Wine Searcher, the Wine Specialist at 2115 M St. NW has it for $13.99 a bottle.

I need to get myself down there. They seem to have a lot of stuff I've been looking for.

Jennifer

[mdt]

Another great dinner last night at 2 Amy's.  Split an order of grilled asparagus that was drizzled with balsamic and olive oil and topped with fresh ground pepper and sea salt. So simple yet absolutely delicious.  We then ordered a Margarita Extra and a Porcini Mushroom pizza, YUM! 

We ordered a bottle of the Gragnano, but our waitress forgot to bring it to us, when we asked about it she replied that she honestly forgot and comped us a dessert.  The wine (red sparking aglianico-based blend) was served chilled and was delicious and very easy to drink. Could have ordered another bottle. It is also very reasonable at $20 a bottle. 

Dessert was a fabulous vanilla panna-cotta that was served with a caramel sauce and a ginger-bread like cookie.

BTW, does anyone know if any of the local wine stores sell this Gragnano (Grotto del Sole?)

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According to Wine Searcher, the Wine Specialist at 2115 M St. NW has it for $13.99 a bottle.

I need to get myself down there. They seem to have a lot of stuff I've been looking for.

Jennifer

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I have seen it at Rick's in Alexandria.

[LittleWing]

Another great dinner last night at 2 Amy's.  Split an order of grilled asparagus that was drizzled with balsamic and olive oil and topped with fresh ground pepper and sea salt. So simple yet absolutely delicious.  We then ordered a Margarita Extra and a Porcini Mushroom pizza, YUM! 

We ordered a bottle of the Gragnano, but our waitress forgot to bring it to us, when we asked about it she replied that she honestly forgot and comped us a dessert.  The wine (red sparking aglianico-based blend) was served chilled and was delicious and very easy to drink. Could have ordered another bottle. It is also very reasonable at $20 a bottle. 

Dessert was a fabulous vanilla panna-cotta that was served with a caramel sauce and a ginger-bread like cookie.

BTW, does anyone know if any of the local wine stores sell this Gragnano (Grotto del Sole?)

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Looks like we were there the same night, Alan...

I had the sparkling aglianico the last time I ate at 2Amy's, and it was great with the Margherita pizza. But my boyfriend ordered a coke, and as I kept stealing sips I realized how amazingly well coke and pizza go together. I don't really like the drink all that much, but they just tasted so perfect together! So Thurs night I drank coke. A '99 vintage, I believe

I kind of felt like by not ordering wine, I was taking for granted a list with more than 4 by-the-glass offerings, but my pizza&coke combo was good so screw it.

The deep-fried fingerling potatoes w/ aioli were a pretty good start, then my Margherita and for my SO, the server's recommendation of the pizza with salami and roasted red peppers. This time the pizza (and server) were much better than our last time there. Last time, the pizza crust was too doughy at the edges and then when you got to the middle it was wet. This time was more consistent. Oh, and my SO's calzone (the last time) was all dough and ricotta, none of the promised varieties of meat. This time, his pizza was the winner. The salami was crisp around the edges and full of flavor.

Then dessert, which was my favorite part: the same vanilla bean panna cotta with shortbread cookie - it was a lot looser than most panna cotta I've had, and the yellow caramel sauce pooled in the middle of the white dessert made it look like a sunny-side up egg. i don't know if it was intentional, but it was clever. And the best dessert was the rhubarb ice cream. It was smooth and creamy, and just tart enough. Oh thinking about it makes me crave another scoop right now.

My only 2Wishes for 2Amy's are:

1) a little more basil on the Margherita

and 2) (just a fault of my on bad timing) that they have the lamb meatballs on fried pizelle one night when I come in.

All in all,

YUM

[mrbigjas]

quick question: is this place still packed, and is it no-reservations? we'll be in DC this weekend to visit my mother-in-law, and i'd like to check it out, but if it's packed and a long wait we won't be able to (she's sick and not able to handle situations like that).

[iamthestretch]

Yes, it still gets very full in the evenings. They are now averaging around 1,000 covers a day, which is some going for a place (and kitchen) that size. However, if you are willing to consider lunch on the weekend, things are more manageable. Either go around 12:00 or after 2:00 and you should be able to walk right in and sit down.

[mrbigjas]

excellent, thanks!

[sweetfreak]

Oh my gosh, I LOVE 2 Amy's!

Last night, we must have had good karma because we wandered in at 7:30 and only had to wait for 5 minutes for a table. Couldn't believe it! Then, not 5 minutes after we sat down, there were throngs of people waiting outside to eat.

The Suppli were spot-on last night. Probably the best I have had there. But how can you go wrong with deep-fried risotto balls?!

I had a margarita pizza and added mushrooms. Delish.

And thanks to this board, I ordered dessert there for the first time. The panna cotta is something I never would have gone for, if I had not read here first. Last night, it was an orange panna cotta, with the caramel sauce, and a shortbread cookie. I am a convert. Such complex flavors. Even the shortbread had a hint to it.

We also got a cookie plate, which was not as good as the panna cotta, but still nice with sugar cookies, pistachio biscotti and another unidentified cookie that contained polenta and golden raisins.

All in all a delicious meal and was so excited to not have to wait for a table!

[brr]

we got there at 2 on Friday and were surprised at how busy it was - almost every table was filled

not the greatest meal we've had there but good nonetheless

we had meatballs, the fried risotto ball special and the goat cheese w/ fig jam - theye were all good - some of the meatballs weren't fully heated through but thats a minor quibble

we shared 3 pizza's - margarita, arucola and pancetta, and a special with 'two amys sausage' - I really like the arucola and pancetta pizza although on this occasion they skimped a little on the arucola

for dessert we had the orange panna cotta w/ caramel sauce and shortbread cookie - dessert is quickly becoming my favorite part of a meal there - this was divine!

and a nice gesture - a free scoop of the mint choc chip for our 4 yr old - absolutely the best mint choc chip ice cream I have ever tasted - truly exceptional - the taste was akin to what you get when you pop a mint leave into your mouth - it made us want to order a full serving but by then we were ready to burst

[silentbob]

What time does the place get full on Sundays -- is it any better than Friday or Saturday?

I'm not averse to getting there earlier but would like to stop by at 7:00 if possible.

[Joe H]

On Sunday afternoon about a month ago they were full 15 minutes after opening the door.

[Busboy]

I continue to find Pastan's pizza authentic to the point of innocuousness, but Mrs. B and I wedged ourselves into the back Friday night and again made a delicious meal out of whatever we saw set out on the bar or hanging from wooden pegs in the back. Lardo -- cured but not cooked pork belly -- a blue sheep's milk cheese that was so nasty Mrs. beat a retreat, leaving the whole plate for me; a cross section of piglet that had been boned, stuffed with pork scraps, liver, stock and a sagacious amount of sage, and then roasted. Sadly, we did not have the capacity (after eating a pizza, as well) for the artichoke bottoms mounted with what appeared to be an eggplant confit, the grain salad or the 4 or 5 other cured delicacies hanging up. There clearly isn't isn't anyone in DC doing rustic Italian as well as Scott, the talented and bespectacled gentleman behind the bar, who appears both to cook and serve it all up, and who is a joy to see at work, and the rest of the 2 Amy's crew.

The ice cream wasn't bad either, although if apple crisp it sat on is even remotely Italian, next round's on me.

[hjshorter]

Do you recall the name of the nasty blue cheese?

[Busboy]

Do you recall the name of the nasty blue cheese?

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Sadly, no.