2 Amys Once Again
This time of year, it's very difficult to think of a better place for lunch than sidling up to the bar at 2 Amys. The tomatoes on the Margherita Extra are in full flower (ask for it a bit on the well-done side); meats and cheeses are great (boar sandwich yesterday); the soft-shell sandwich is probably the best in town. You already know about the wines, beers, and sparkling lemonade.
And for at least the next week or so . . . peach ice cream! It was really creamy and strong on the vanilla yesterday, with a fairly modest undertone of sweet peachiness. But I'm told that the new batch of peaches is amazing and that therefore this ice cream next week will be bursting. See you there.
Well, I wouldn't call California Pizza Kitchen "precious." They're just overwraught and bad.
When I'm at 2 Amys, I get the same feeling I usually get when someone's reading their own poetry. They usually try a little too hard. It's a decent pie for what it is, but there's just a little cognitive dissonance going on for me. I don't usually associate Northwest DC with "simple and rustic."
AV on the other hand is a rundown dump in a getrifying stretch of NY Ave, with red check tablecloths, Mario Lanza on the juke, and a pie that isn't trying to be something from Naples. It's an American pie, and a good one at that. I guess for me it's more of an aesthetic problem than a flavor one.
I'd have to disagree on the soft shell crab sandwich. I appreciate the rustic bread, but when they use it with the SS crab, it's all crunchy texture and hard to get your mouth around. It'd be a great sandwich IF and only if they used softer bread.
Some, not all, of the pizzamakers undercook the dough sometimes, usually when the place is packed and the oven isn't as hot as it ought to be.
Foolproof remedy: Ask for it a bit on the well-done side.
Last night, the porchetta, the bruschetta and the softshell were all fabulous.