"My first restaurant job was at 2Amys, a Neapolitan pizza restaurant in DC, so my ideal meal would be sitting at the bar at 2Amys. They have these simple Calabrian anchovies they debone themselves, served with their wood-fired bread and salted butter. I’d start with a really mineraly, bracing white. Then I’d have a few small plates and move onto a lighter red with some age, something savory and food friendly, and then I’d go for pizza. I’d finish off with their great homemade gelato and an amaro, maybe an espresso." - The MICHELIN Guide
