Apis is changing things up this year by expanding with a pizzeria on the Spicewood grounds. Pizzeria Sorellina will fire up traditional Italian pizza, a mix between Roman and Neapolitan styles, in the oven, as chef Adam Brick teased on his Instagram earlier this month. Most of the ingredients will be made in the restaurant’s gardens, which means honey will be featured.
Service will be done in cafeteria-style, similar to most barbecue places, as a rep explained. The pizzeria will be found in the restaurant’s private dining space. The communal tables will fit about 70 guests inside. It is expected to open by spring.
Apis isn’t one to rest, playing around with different menus, like the intense intimate tasting menu with drinks in the kitchen and trying out brunch, ending with a 20 course tasting menu, still available now.
The restaurant debuted with the dining rooms and apiary (20 hives) in February 2015. Owner and chef Taylor Hall used to be the head chef of Supper Underground.