Spicewood dining destination Apis is embarking on a casual venture: the highly-anticipated Pizzeria Sorellina, which opens on Wednesday, January 18. The new pizza spot is located right on the same grounds as the restaurant, along Highway 71.
Everything will be made in-house, including cheese, cured meats, and breads made with grains sourced from Barton Springs Mill. The menu features wood-fired pies, such as the Maitake Mushroom with both fermented and dried shiitake cream, fried rosemary, and wild boar speck ham; salads, like the butter lettuce with a slow-baked tomato; and desserts like the hazelnut ice cream served with lemon leaf meringue and green apple and the ricotta tart. Beer and wine will be served, as well as draft cocktails for quicker drinks.
Apis and Sorellina’s chef-owner Taylor Hall and chef Adam Brick envision a vertical farm starting this spring, where they will grow wheat at Hapgood Ranch. Pigs, cows, and wild hogs will graze on those crops, and chicken, guinea hens, quail, and lamb will be raised as well.
Pizzeria Sorellina’s hours will be from 5 to 9 p.m. Wednesday and Thursday, until 10 p.m. Friday and Saturday, and from noon to 8 p.m. on Sunday.