PIZZA!!!!!!!!!

An in-depth report of pizza from an expert in Washington, D.C. and in N.Y.

People ask me what is my favorite food. I love foie gras, caviar, langoustines, soufflés, all things dark chocolate--but my all time favorite food is PIZZA. I have been on a quest to find a handful of the best pizza restaurants in Italy and in the states (namely New York and Washington, D.C. because their pizzerias excel). For many many years, my friend Ann and I try a different pizza place every time I go to NY. We have been all over Brooklyn and Manhattan at this point. We are pizza pals.

My absolute favorite US-based pizza place is in Washington, D.C. It is called Two Amys and is situated in a small (what looks like suburban) mall in the city. They have authentic Neapolitan pizza--which means that their restaurant has passed the test of ingredients and technique so as to be recognized by the pizza gurus of Naples. Personally, I like a crisp crust with a chewy exterior. I tend not to go for designer pizzas: save me the Margherita please.

In NY, there are many excellent pizzerias and New Yorkers pride themselves in being pizza afficionadoes living in a pizza metropolis just as important as Naples. After the Patsy wars (when many restaurants took the name of Patsy and hoped to gain notoriety and customers that way) the famous Patsy's under the Brooklyn Bridge changed its name to Grimaldi's. This, along one other pizzeria in NYC, is a favorite of mine. Count on waiting on line and a raucous environment inside, AND absolutely exquisite pizzas. There is a list of the choices and the menu is limited to pizza, wine and beer, and a few other Italian delicacies. Rumor has it (and it is a true rumor) that Frank Sinatra was a loyal customer of Grimaldi's (formerly Patsy's) and ordered their pizzas to be delivered to him at his hotel.

The second delicious NY pizzeria that gets my seal of approval is Una Pizza Napoletana on East 12th Street. I have been there a few times without my friend Ann. It is open from 5pm until the time that the pizza dough runs out. Every pie is made to order by Anthony (Antonio)--a young pizza chef obsessed with perfection. He has paid millions to install an authentic woodburning stove from Naples! This is his pride and joy. The restaurant is small and I find that it is best to get there at 5--otherwise, there is a long wait both on the sidewalk and again once you are in the restaurant and have ordered, as each pizza is lovingly prepared by Anthony. It is definitely worth the trip. There is a choice of three traditional pizzas and wine or beer--that's it. His Marguerita has the authentic Neapolitan label, of course. I can't wait to show Ann how terrific this place is.