Salt Lick owner Scott Roberts is obviously passionate about barbecue. But he also loves showing off the wood-fired oven at his Salt Lick Cellars. The Driftwood restaurant is firing up the oven for the return of their Pizza Nights this month. Over three nights in April (13, 19 and 27) the tasting room and outdoor seating area adjacent to the restaurant will serve a variety of pizza. It is Salt Lick, so you can expect Mmoked BBQ Pizza, topped with burnt ends, pulled pork, and sausage; and a vegetarian-friendly Mushroom pizza with arugula, fontina and gruyère cheese. In addition to pizzas, the special dinner series will also feature wood-roasted meatballs and brisket-stuffed mushrooms. See the full menu below.
Reservations for pizza night can be made by calling Salt Lick Cellars at 512-829-4013.
Zesty red sauce, garlic, mozzarella, Parmesan – $9
Zesty red sauce, house mozzarella, basil – $9
Driftwood garlic sauce, pork fennel sausage, caramelized onion, ricotta cheese, mozzarella, Pecorino Romano, Parmesan – $12
Garlic & EVOO, mushrooms, Fontina, Gruyère, fresh arugula – $11
Add a sunny-side up egg for $2
Bacon, mozzarella, sage leaf, walnut, seasonal cre`me fraiche – $13
Zesty red sauce, mozzarella, Salt Lick burnt ends, pulled pork, Salt Lick sausage, roasted red peppers, red onions, garlic – $11
BRISKET STUFFED MUSHROOMS
With polenta, pesto, mascarpone, zesty red sauce, basil – $9
With fruit and nuts – $14