Not always, mind you. It's a restaurant with character (and characters), and personality, and so it's a bit fickle; one meal might not resemble the next. I've certainly had good-but-less-than-stellar meals there, particularly when the "wrong" folks are manning the pizza oven. (There's a real skill in keeping the oven temperature consistent and knowing just when to pull the pie. Some of the folks at 2A have got it; others don't.)
But when it's running on all cylinders -- which is more often than not -- whoa. Last night we had a really fine special pizza with morels that really shined. But the pizza was the least of it.
You already know about the ice cream: Vanilla and caramel last night -- both delicious, the latter *not* cloyingly sweet. And you know about the great wine list. But it's worth keeping track of some of those "little dishes" and special appetizers, too.
Last night these included perfect thin asparagus, grilled with -- what was it? -- vin santo (?) drizzled on top. Then there were these borlotti beans, with oil and olives and a few roasted peppers -- a great dish. But the true revelation was a sheep-milk ricotta, seasoned simply (but impeccably) with salt and pepper and served with tiny arugula leaves. This cheese was the Platonic ideal of ricotta -- ethereal. Made the pizza seem "blah," and that's saying a lot.
Oh, yeah -- it was also a beautiful evening, there was a buzz in the restaurant (its typically neighborhood coviviality), all was well with the world . . . .
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