2 Amys was founded by two friends over 15 years ago in DC's Cleveland Park neighborhood and since then it has reigned supreme in the increasingly crowded pizza-parlor world of the nation's capital. Since then, many challengers have come, some have gone by the wayside while the better ones have remained, but none have become a serious threat to the dominance of these two iconic Amys. Their passion to make a truly authentic Neapolitan pizza was so intense that prompted them to take steps that not many Italian-American restarauteurs wold consider worth their effort.
Example. In 1998 the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C (Denominazione di Origine Controllata) status, which specifies the legally permitted ingredients and methods of preparation necessary to produce authentic Neapolitan Pizza. Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough, and only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh garlic may only be used on the Pizza Marinara. All Neapolitan pizzas must be cooked in a wood-burning oven. Thus, the Verace Pizza Napoletana Association was borne to protect and promote authentic Neapolitan pizza and defend its Neapolitan origins and traditions. 2 Amys' desire for authenticity was so intense that they became a member, which means they have to abide by strict requirements in order to serve D.O.C. pizza. Today, 2 Amys has become a Washingtonian institution and its hours of operation are not enough to feed the legions of loyal supporters who flocked to the restaurant like flies to honey.
Not to be ignored, despite its family-friendly neighborhood appearance and the incongruity of squirmy little kids enjoying their snacks and intermittently interrupting their chatting parents, 2 Amys can sport most nights a good attendance at its small back bar where repeat patrons crowd it, standing or sitting down and often cheek to jowl, while sipping Italian wines and engaging in lively conversation.
Every Saturday after 4pm, a pork roast of Italian culinary tradition called porchetta is served as a special treat! Half a pig, seasoned with garlic, rosemary, fennel pollen, hot pepper, salt and pepper, and roasted in the oven for a few hours 'til crispy.