Pizzeria Sorellina opened its door in late January as the casual little sibling to upscale Apis, which is on the same grounds along Highway 71. The family-friendly spot from chef/owner Taylor Hall and chef Adam Brick specializes in traditional Italian pizzas, salads, and small plates featuring house-cured wild boar salumi. The addition of the counter service pizzeria cements Hill Country — already known for Stanley’s Farmhouse Pizza and Pieous — as a pizza destination. Here is the early word on Spicewood’s newest hot spot.
The food — “Chefs Hall and Adam Brick promise the same careful sourcing and commitment to detail as Apis next door,” Chronicle’s Brandon Watson reported. Everything is made in-house, including the cheeses, cured meats, and breads made with grains sourced from Barton Springs Mill. The wood-fired Neapolitan-inspired pizzas range from a simple margherita, bianco and verde, to more complex signature pies “topped with unique ingredients like maitake mushrooms, Robiola cheese, shiitake cream, wild boar speck and fried rosemary; then fired to perfection,” detailed Tasting Table.
There are “seasonally driven small plates and salads, including wood oven–roasted cauliflower with cashew yogurt and a warm escarole Caesar with cured lemon pecan, soft egg and pecorino,” Zagat’s Veronica Meewes explained. Though at least one Yelper wished more salad options were available.
The drinks — The bar is “stocked with a curated list of Italian varietals by the glass or bottle, a greatest hits selection of mostly local beers, and two draft cocktails,” Watson explained.
The space — Meewes pointed to the pizzeria as “a reminder that high-quality food doesn't have to be fancy, so long as it comes from the right place.” Compared to Apis, “the atmosphere is much more relaxed,” shared Watson, pointing to the “long community tables and simple spindle chairs, [...] walls are simply adorned with stills from their farm managers Tina and Orion Weldon's property, and paper plates and towels sub for pottery and napkins.”
The overall experience — “Sorellina is more than just another delicious pizzeria,” reported Meewes. Along with Apis, Taylor and Brick “have developed a virtually zero-waste, vertically integrated food system. Tasting Table pointed to Sorellina as one of 15 national restaurants to try, and Yelper Lissa M. agreed, exclaiming that it’s worth the drive from Austin.