il Canale (Washington, DC)
∙ Margherita (organic flour, San Marzano D.O.P. tomato sauce, imported Fior di Latte mozzarella, Grana Padano, olive oil, basil) ∙La Regina (organic flour, San Marzano D.O.P. tomato sauce, imported Fior di Latte mozzarella, *prosciutto di Parma (fresh on top), ricotta cheese, Grana Padano, olive oil, basil) ∙
2 Amys Neapolitan Pizzeria (Washington, DC)
∙ Margherita (Tomato, mozzarella di bufala, basil) ∙ Norcia (Tomato, salami, grilled peppers, fresh mozzarella, grana) ∙
I’ve been celebrating Feb 9 for years. Who needs an excuse to eat pizza? Naturally, 2 Amys was packed. Most may not fiend for pizza like I do, but everyone deserves a pie on the best holiday there is.
I’ve been meaning to make my way to 2 Amys for a long time. As I typically try the local pizza joints in my travels, I haven’t done much to explore the restaurants in my backyard. I’ve been missing out when it comes to this restaurant, let me tell you.
I’m a fan of any AVPN (Associazione Verace Pizza Napoletana) certified restaurant. They just know how it’s done, and provide the genuine American Neapolitan pizza experience.
We opted for the pizzas to be served uncut. My understanding is that it helps to not soak the crust with the toppings, which is helpful with this style of preparation. Let’s just say the staff really got it done on a night they were packed for a pizza-centric celebration.
Margherita
Absolutely delicious ingredients – very fresh and authentic. The crust is as expected, doesn’t really support at all. There is a serious dearth of sauce here, my assumption is likely because of the crust. I’m a saucy guy, so I’m a little let down, but I understand. I do wonder if this is the AVPN style? The crust is strikingly similar to that of my local favorite, Pupatella. The sauce is wonderful, and I wanted more.
Norcia
There was a fair amount of oil to start. That said, the pie has a well balanced flavor profile. The parmesan is really nice touch. The salami is fantastic – crispy and fresh. I may defer to spicy salami, but this is surely a crowd-pleaser. Also, the sweet peppers are awesome…who doesn’t love peppers? Fun for everyone, even those who are sensitive to spicy pizza.
In Bocca Al Lupo (Washington, DC)
Landslide victory for best DC pizza. One of my new favorite pizzas, right in my backyard.
∙ In Bocca Al Lupo (pomodoro, salsa verde Romana, sun dried tomatoes, pulled buffalo mozzarella), Margherita (mozzarella, pomodoro), Bresaola Rughetta e Parmigiano (thin pizza dough with bresaola, arugula and parmesan) ∙
First of all, acknowledge and appreciate if you’re being served the owner. Then bow down the new master of the DC pizza.
We started with Italian originals, beginning with a wonderful bruschetta con pomodoro. Followed by an awesome app – the suppli al telefono – named after the appearance similar to a cheesy telephone when tearing the roll in half. Followed by my new favorite thing in the world – crocchette di patate. THIS IS INCREDIBLE (google it), and phenomenally prepared, according to my beautiful Italian guide.
Before we get into the pizza – let’s differentiate. This is Roman pizza – subtly, yet greatly different from Neapolitan pizza – it hits every note I’ve ever needed. Firm, yet pliable crust supports a pizza like you’ve never seen.
In Bocca Al Lupo
The sun dried tomatoes melt in your mouth…the first I’ve ever had that weren’t tough. The combination of the olive oil and buff mozz is to die for. Some of the best buffalo mozzarella I’ve ever had. The saltiness of the tomatoes bounces so well off of the fresh cheese. I thought I’ve had delicate sauce prior, but if you get a bite of sauce alone, you can appreciate how truly amazing it is.
We haven’t mentioned the most memorable element – salsa verde Romana – amazing. Parsley, olive oil and garlic (etc) amalgamated to create saucy bliss.
Margherita
Thin crust doesn’t even begin to cover it – despite the supremely fresh imported ingredients on top, the crust is the star of the show. The best balanced pizza ever – crust so incredibly light, yet supports the pizza better than I’ve seen prior on a margherita. It feels odd to admit that my favorite margherita isn’t Neapolitan at all, but in fact, Roman.
Focaccia Bresaola Rughetta e Parmiggiano
The crust floats like air. No sauce no nothing. My lady says it needs olive oil. The benefit of no sauce, oil, etc is the degree to which the airy crust shines.
The Bresaola is next level – fuck your pepperoni pizza – subtle, not too rich, and in no way fatty. It will change your mind about Italian cold cuts. The combination is beautiful – it’s effectively a simplistic, yet superior salad served on top of the finest crust you’ve ever had.
Menomale (Washington, DC)
∙ Margherita, Diavola (DOP San Marzano tomatoes, Fior di latte mozzarella, basil, spicy salami, red peppers), Prosciutto Cotto (Prosciutto cotto (ham), mushrooms, DOP San Marzano tomatoes, basil, Fior di latte mozzarella, pinch of parmesan, EVOO) ∙
♫ When the moon hits your eye
Like a big pizza pie, that’s amore ♫
Let’s start with the delightful Falanghina Beneventana requested by the most soothing & sultry authentic accent you’ve ever heard. Words elegantly delivered by the finest native Italian pizza tour guide you can imagine. When the world starts to shine, it’s not too much wine, it’s amore. I’d like to order this forever, please.
I’m immediately reminded of Pupatella, which would make sense as both restaurants are AVPN (Associazione Verace Pizza Napoletana) certified. My novice intuition tells me it’s undercooked, but the bottom of the crust is beautifully leopard printed. Yes, the marg got the job done. Fior di latte moz was deliciously fresh and the San Marzano sauce was delicate. The margherita was the first pie gone, if that’s even a question. Of course, the diavola spicy salami impressed. By all means, I will be returning with the same beautiful arm-candy to grace American pizza shops.
Ghibellina (Washington, DC)
Margherita di Bufala ∙
I would have to say that the sauce is the winner here. Tangy and sweet, yet doesn’t try to compete with buffalo mozz. The crust is quintessential 90 second Neapolitan bake, lots of mobility when served. For some delectable heat, I’d highly suggest the house chili oil drizzled over your pizza. The uncut pie is served with large scissors, which is a fun addition to the experience. I would surely recommend – the ambiance is intimately lit, uniquely decorated, and other menu items were tasty as well.
2020 UPDATE:
The original 14th st location unfortunately closed during covid. Apparently the team has reopened in NE under “Via Ghibellina” – looking forward to checking out the new digs!
