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Hill Country Pasta Restaurant Review: It may be more Hill Country than old country, but this restaurant still manages to capture the essence of Italian hospitality. A 2,200-pound brick pizza oven heats things up in the kitchen, while gracious hosts and a comfortable, cheerful atmosphere lend the dining room its special warmth. We can't resist the homemade Tuscan bread that hits your table upon arrival. Wood-fired pizzas are a highlight; we gravitate toward the zesty serrano with flame-broiled chicken, serrano salsa, avocado and smoked Gouda and mozzarella, but you're free to create your own unique combination. Entrées have a tantalizing Texas twist, such as the grilled chicken with artichokes over jalapeño fettuccine in a tequila cream sauce. Many of the recipes use fresh produce from the restaurant’s country garden. In this true family place, table settings include crayons and paper, and the best artistic efforts go up on the walls. Weekend brunch is popular, so get there early for a table.