Dining Beyond the Chains
Fire in the Hole Stone Pizza and Brew103 E. Main, Round Rock, 512/382-7250
Lunch: Mon.-Fri., 11:30am-2pm; dinner: Mon.-Wed., 4-11pm; Thu.-Fri., 4pm-12mid; Sat., 4pm-1am
Jonathan Creasey, a former Domino's franchisee, opened FITH a little while back, featuring a custom, wood burning, brick pizza oven from New York. The chef is Adam Brick, who has done time in some of the top NYC restaurants, as well as working with Top Chef's Mike Isabella in Washington, D.C. The menu centers around a limited assortment of thin-crust pizzas and small plates, all made with local fresh ingredients when possible. We love the fried cauliflower ($7) with Aleppo, almonds, and mint; the mushroom pizza ($17), with maitakes, Taleggio, speck, and rosemary; spaghetti chitarra ($9) with spicy sausage, tomato, saffron, and marjoram; the Wild Steelhead Trout ($14) with baby artichokes, fennel, tomato, and olive; and the hazelnut doughnuts ($8), hazelnut bombolini with Valrhona chocolate. Service has been crisp and efficient, and the dark wood and tile decor would fit into any metro area. The bar offers a nice wine list, artisan brews, and a considerable drink selection. The bar has developed a local scene with live music some nights. My only criticism is that some of the pizzas and plates are a tad small for the price; that could use some modification to fit in with the area's expectations.
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