Dish of the Week: Seasonal small plates
Where: 2 Amys

A large number of D.C. diners will direct you to 2 Amys for the best pizza in town. But I contend that while the pizza is good, the small plates are easily the best things on their menu. Some items, such as the deviled eggs, are a constant, but even more striking are the seasonal items. I still have dreams about a skewer of tempura-battered fried oysters from last summer. A visit this week proved equally delicious.

Fresh firm flagelot beans rested in a sauce of olive oil, herbs, and tomato concasse. Next came bacalao (salt cod) with artichoke hearts, small pieces of bacon, and four perfect tiny clams. The flavors worked in concert with each other – meaty, oceany, acidic. It leaves you wishing that Peter Pastan would open a small plates restaurant, so we won’t have to fight with strollers. But given how good they are, it’s unlikely it will shorten the lines.