2 Amys

"Deviled eggs might seem out of place at a pizza joint but 2 Amy’s mustardy version is one of the most popular around. Served alongside a green sauce made with parsley, anchovies, and pickles on the side ($10 for five), they’ve been on the menu since the restaurant opened in Cleveland Park in 2001." - Tierney Plumb, Jody Fellows

"Many chefs frequent 2 Amys on their days off, endorsing an unpretentious family restaurant that remains the standard for Neapolitan pizza in the District. The visibly scorched, wood-fired pies have attracted obsessives for 20 years. During the pandemic, 2 Amys owner Peter Pastan installed a second pizza oven in the main dining room to fuel a transition to takeout. But the beloved neighborhood spot near the National Cathedral has welcomed regulars back on-site with indoor and patio dining (walk-ins only). Takeout is still available here. Pastan’s son, Oliver, recently opened an Italian place in Mt. Pleasant called Bar del Monte that also serves wood-fired pizza." - Tierney Plumb, Emily Venezky

"A longtime standard-bearer for Neapolitan pizza in the District, 2 Amys has “kid-friendly” down to a science. In addition to the pies and a rotating menu of excellent Italian small plates, the restaurant offers crayons and paper to ward away boredom. Its well-known pizzas promise to please hungry kids and parents alike. Walk-ins only; place pickup orders here." - Tierney Plumb, Emily Venezky

"This Cathedral Heights pizzeria has been making the most reliable Neapolitan-style pies in the city for more than 20 years. Their 12 pies—including your classic margherita with mozzarella dripping off or the Pozzouli with sausage and peppers—all get a nice char from the wood-fire oven. These days, you can only order pies on evenings or weekends. While we’ll forever miss weekday lunches here, the pizzas still go down easy with a bottle of wine and some friends, or maybe just your screaming kids in tow." - tristiana hinton

"2Amys offers innovative dining with transparent pricing policies, where the price at the bottom of the bill is the guilt-free price you pay." - Adele Chapin