Apis Restaurant & Apiary’s on-site Pizzeria Sorellina is getting closer to debuting with pies and cured meats. The pizza extension shared its opening menu with Eater, full of pies topped with vegetables, cheese, and meats. Check out the full offerings below.
Almost everything is made in-house or sourced from the grounds, from the buttermilk to stracciatella cheese. The charcuterie is described with much detail, like a wine list, and many have been curing on site since last year. Other produce-heavy offerings include fried cauliflower and snap peas and turnip salad.
For Sorellina's summer opening, there will be salumi made from wild boars at Hapgood Ranch. The staff experimented with different flours and found the perfect one that takes three days to ferment because there is no yeast.
Owner and executive chef Taylor Hall and chef de cuisine Adam Brick still have big dreams for Apis’ future. They want to open a second location somewhere in Austin, and expand the current Spicewood grounds with a farm.