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May 14, 2009 03:27 PM

pizzeria corvina in round rock

Appears owners of 219 and another company have come up with a new concept ,Its a coalfire pizzeria/wine bar and it just opened.Havent tried it yet but the prices range from $8 to $28.Sounds like a great concept and they seem to have a happy hour from 3-7 that will attract the dell people.The place is right next tto the third base in the round rock crossing shopping center off 1-35.Lets hope its a decent place as round rock can use more places to eat and drink.

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  1. Tonight i tried pizzerina corvina with my family and heres the scoop.they are owned by 219 and some forner owners of main st grill in round rock and serve coal fire pizza and have great happy hour apps.the place is modern inside and the happy hour was still going on when we arrived.I tried the calamari stufed with sausgae app and my wife had the coal fire wings and all were done in the oven and they both were tasty.they have 16 beers on tap.My son had a sausauge and pepperoni pizza and my wife had a pruscutto one and i had a home made meatballs with fetuccini and all 3 were delicious,the pizza was the way a ny pizza is made ,thin with a slightly charred crust.they just opened and havent advertised much yet.its the type of place needed in round rock.they hope to eventually have sandwiches for lunch.

    2 Replies
    1. re: nytexan

      I just ate here and really loved the pizza. It had a crispy, slightly charred crust which was chewy but not too chewy. The pizza we got had a variety of olives and good-quality italian sausage. For a starter, we had prosciutto-wrapped mozarella. The server told us they make their own mozarella--it was good, but I think anything would be good wrapped in prosciutto so that's hard for me to judge.
      Other things I liked: the atmosphere--it's very small and intimate on the inside and has nice patio seating--much warmer than you would expect from the generica strip center in which it's located. We got a glass bottle of water for our table. And our server was helpful in picking out wine.

      1. re: nytexan

        I had lunch there today. This is the first pizza in Austin that I would drive out of my way to eat. The crust was thin and charred just right, not burned. My only complaint is that they only have 1 size, too small to share, but too large to eat the whole thing and have an appetizer and/or dessert.

      2. Finally a good restaurant in Round Rock for dinner and happy hours for those of us used to having to drive into Austin for the same. 16 (good!) beers on tap, a great wine list, delicious coal-fired pizza and an interesting menu. My wife and I and some friends enjoyed happy hour on the expansive, shaded outdoor patio there this week in our first visit. The server was very knowledgeable and her recommendations for wine and the tapas-style appetizers were spot-on. Friends joined us with their kids later, we tried most of the appetizers on the menu and all were delicious. We had a few different pizzas from the menu for dinner - all were delicious and perfectly cooked. Highly recommended.

        1 Reply
        1. re: mmflh

          I hope the expansive patio is as expansive as the post.

        2. Well, after reading the reviews here, my wife and I tried this place for dinner. The good news is that we agree with what's been said here. We had a proscuitto pizza with fontina and arugula, and it was very good. The pizza crust is delicious, and is probably the best I've had in Austin. We'll go back for the pizza again and again. Luckily, we live not too far from here.

          I also had the Fettucine di Mare, which is basically what we used to call spaghetti with white clam sauce in the Bronx where I grew up, and it was also delicious. It had clams and mussels, with fettucine, in a white wine and garlic sauce. I loved this dish, and will have to try the other pasta dishes also.

          Service was good, attentive and friendly, without being overbearingly friendly. The waitress described the pizza crust as being a bit charred--no doubt warning us that instead of the cardboard usually passed off as crust by the chains, theirs has taste. We will be back many times, I think.

          1. While most restaurants are lowering their prices, the folks at Pizzeria Corvina think they can get away with charging $28.00 for a chicken half and some potatoes, and $13.00 for a glass of Louis Martini cab. A glass of Louis Martini should go for $7.00 to $9.00 and Roaring Fork charges about $17.00 (which is still kinda high) for a chicken half dinner and the restaurant isn't in the Target parking lot in Round Rock.

            8 Replies
            1. re: trask

              The things on the menu that are highly priced is the above mentioned chicken, and a Bistecca (prime t bone) for $36; they have a fish dish that's at market price, which I presume will be around these levels too. The salads are $8 to $10; I haven't tried the Caesar salad here, but a good one (not the crap that's served in most places) is not outrageous at $8. The rest of the food menu is, I think, reasonable. The pizzas are $10 to $14, and the pastas are $11 and $13.

              1. re: rajat

                My point is that why would you open a restaurant and have your big ticket items not end up on your product mix. Why have it on the menu if it won't sell. It correct that the rest of the food menu isn't unreasonable, but the prices on the wine list are unreasonable. Would you buy a $25.00 glass of wine (Cassanova di Neri)? It is a Brunello and it is worth $25.00 but nobody will buy it, and the cheaper wines are marked up way beyond the norm.

                1. re: trask

                  I wasn't disagreeing with you; the prices on those two items are so far out of the median, it seems a little unbalanced. Not sure what it will take for me to try the Bistecca at $36 (I guess, if someone raved about it enough, I would try it).

                  Can't tell about wine prices because I know little to nothing about the topic; but the beer prices seemed reasonable. On the other hand, I didn't try any of the German or European beers.

                  1. re: trask

                    most people im sure go for the pizza and no one twists your arm to order the dinner items or a expensive glass of can also buy bottles at retail price and i think they may charge the corkage fee.i do agree the prices for the high end items i would try but they position themselves as a bar.

                2. re: trask

                  Want a good deal on a chicken half and some nice wine?

                  Head on over to Sam's barbecue at Poquito and 12th st.Stop at the corner store diagonally across the street and get a nice bottle of Ripple.Sam's has no corkage fee so the sky's the limit on your wine choice.

                  Now get yourself a chicken half for about 4.75 and retire to the al fresco dining area on the east side of the little bungalow.Kick back and watch a variety of street scenes unfold.Enjoy your oak smoked chicken and delicious bottle of Ripple.

                  You couldn't be further from a Target shopping center and the family that owns Sam's will treat you good as gold.

                  1. re: scrumptiouschef

                    Fred G Sanford and I both wish they still made Ripple...

                  2. re: trask

                    Trask, you have to pay better attention to their wine prices. The Louis Martini was the NAPA cab, not the cheap Sonoma cab that you are obviously confusing it with. Corvina's wine prices are about the lowest in town, considering that they give you a THIRD of a bottle served in a quartino and Reidel glasses. I'm in the wine biz and I know that the wholsesale price of the Martini Napa cab is $19.50, so a third of bottle served to you for $13 is just two times the cost. Pretty cheap if you ask me. $25 seems high for a glass of wine, but please tell me where else you can find an extremely well regarded Brunello like Casanova di Neri (which won Wine Spectator's Wine of the Year a couple of vintages ago by the way!) for $75? They had also been open about a month when you visited and they have responded to criticisms like yours by taking the Bisteca, Chicken and Fish off of the menu.

                    1. re: winknow

                      Gave Pizzaria Corvina another shot the other night. The food and service were both good and the prices are more reasonable. No more $25 entrees! It's good to see them adapting to the neighborhood.

                  3. Finally got to try this place tonight. We had a large Peroni, large Austin Amber, the meatballs and wings to start. the meatballs were really good and served with ample marinara and bread for dipping. The wings were unremarkable and not something I would order again.
                    We also had the Quatro Tutto (pizza w/pepperoni, sausage, olives. red bell pepper & mushrooms) and the seafood pasta. The pizza was great. The pasta is house made and served VERY au dente which is not to my bf's liking. They tried twice to re-do it and took it off the bill and gave us a coupon to come back for a free pizza or pasta. Service (even before the pasta) was great. Super friendly and attentive.
                    We'll definitely go back. Happy hour is from 3-7 and includes $5 tapas and discounts on the 16 beers on tap and $1 off many of their wines.

                    3 Replies
                    1. re: amykragan

                      "The pasta is house made and served VERY au dente which is not to my bf's liking."

                      Is it possible for fresh, house made pasta to be al dente? I've always thought that only dry pastas can come out al dente.

                      1. re: trask

                        Maybe so, but we sent it back twice because it was VERY underdone for his liking. The waitress is the one who told us they make it in house.
                        Either way, we would have cooked it much more for his appetite.

                        1. re: trask

                          I always thought it was the opposite: that you want freshly made pasta cooked "al dente", or firm; whereas, dried pasta, if you cook it that way, just gives you a chewy and unpleasantly dry middle. Of course, you never want pasta to be mushy like baby food...

                          I'm one of the people that likes fresh pasta to be firm and al dente, whereas the dried pasta, I find, should be cooked a little bit longer than what the box usually recommends.