Rappahannock Pizza Kitchen (RPK)

After a long hike on Old Rag, we stumbled into Rappahannock Pizza Kitchen expecting just a quick bite — instead, we found one of the best meals we’ve had in a while. Coming from NYC and having tried countless Italian restaurants (many charging $50+ per person), I didn’t expect a small-town pizzeria to completely blow me away. The margherita pizza with mushrooms was phenomenal — not your textbook Neapolitan with airy crust, but something more rustic and satisfying. The crust had the perfect char and chew, the cheese melted beautifully, the mushrooms were silky, and the fresh basil was deeply fragrant. It’s the kind of pizza you can’t stop eating. The meatballs were clearly house-made: tender, flavorful, paired with a tomato sauce so sweet and tomato-y. The arrabbiata pasta was hand-cut, with just the right heat and a creamy kick — simple but so well executed. But the real surprise was the Beale’s Gold Lager. I don’t even like beer usually, but this was extraordinary — light, fruity, clean, slightly sweet with zero bitterness, and a refreshingly smooth aftertaste. It didn’t have the heaviness or gluten-forward finish that turns me off most beers. It was so good, I finished the whole glass and wished I had another. And then there’s the service. In NYC, service can be polished but impersonal. Here, it’s the real deal — warm, genuine smiles, no pretense, just people who are happy to see you and proud of what they serve. The open kitchen, high ceilings, and reclaimed wood give the space a cozy yet airy charm that matches the vibe perfectly. And the prices are incredibly reasonable. A margherita pizza in NYC runs $18–22; here, it’s $10–13 — and better. We devoured every last bite. No leftovers, no regrets.

I can't eat wheat, not because of the gluten but because of the fructan/FODMAP. Since real sourdough starter negates the fructan, I can eat sourdough. This crust made with sourdough is amazing. It is so wonderful to be able to eat pizza again! It is so worth the hour drive.