Pizzeria Sorellina

"Even though the Spicewood restaurant’s sibling spot, fine-dining destination Apis, is closed permanently, the pizzeria is still open on the six-acre property backed by the Pedernales River. The focus is wood-fired Neapolitan pizza with toppings such as brisket-bacon meatballs, loads of vegetables, melty cheeses, and more. Accompanying the pies are nice plates like smoked okra, soups, pastas, and sandwiches. Takeout orders can be placed online; there are indoor and outdoor dine-in services." - Nadia Chaudhury

"Sorellina in Back Bay feels like the dining hall on the secret spaceship that’s waiting to take all the rich people to Mars moments before the planet is destroyed. That is to say it’s a polished, high-end place where people in nice clothes eat pasta. The price point reflects the clientele, but if you have a special occasion coming up, or you’re just trying to get rid of all your money before backpacking around the world, it’s a good place to get some great pasta or red meat entrees. We liked the chestnut cavatelli with wild boar best." - Dan Secatore

"Apis cares about its food (so much so, it strives to become Austin’s Blue Hill Stone Barns, with a fully vertical farm), and it shows with its fare. Indulge and linger over the prix fixe or casual bar menu, showcasing the best of what Apis can do, from house-aged and cured meats, fresh scallops, to honey combs (though entry is a bit confusing). While you’re out there, it’s worth checking out its casual counterpart, Pizzeria Sorellina, right next door.Distance from Austin: approximately 40 minutes" - Nadia Chaudhury

"Bypass fine dining restaurant Apis (pool time isn’t the occasion for it) for its casual pizzeria offshoot right next door. Much like Apis, Pizzeria Sorellina focuses on high quality, seasonal ingredients on its Neapolitan pies, like fermented and dried shiitake mushrooms, fennel, and chilis, along with its house-cured meats. For something lighter, there’s a particularly refreshing butter lettuce salad." - Nadia Chaudhury