Rappahannock Pizza Kitchen (RPK)

Nice place, great ambience. Very nice front of house staff. So why the bad review? Two reasons, one, it took much longer than we were promised and two, the pizza was raw. We were a group of 8 that visited on Oct 10. We ordered 3 pizzas, and then a few minutes later ordered two more. We were told, it would take 30-40 mins(it took well over an hour). We were famished after a full day of hiking so when the first batch of three came, we dug in. They looked good from the top (as you can see from the picture) but tasted doughy. I decided to look under and saw that it wasn't cooked. This happens when you don't let the stone in the oven recover between making pizzas, the stone gets cold when you put a pizza in, it needs to reheat before you can put a new batch in. We went and told the front of hou

Super cute and cozy little restaurant!! Located just a ~30-minute drive away from the main entrance to Shenandoah National Park, Rappahannock Pizza Kitchen is a great pitstop right before (or after) a good hike. The wooden rafters and log-cabin-esque walls give the entire place a rustic, cozy vibe, and they share the space with a little convenience store that's perfect for any last-minute necessities or picnic supplies. The wood-fired pizza is lovely, with a not-too-thick-not-too-thin and slightly charred crust, a generous helping of sauce, and a solid layer of cheese / whatever toppings you request. They do have a few sauceless pizzas, so read the menu carefully before you order! The staff is super friendly and will probably warn you, but still worth taking a look. I typically order thei

Stopped here after hiking in Shenandoah. Customer service was great. The pizza...not so much. We ordered three, 12 inch pizzas that were roughly 22 dollars each. We had several issues with the pizzas: 1. Toppings were sparse for the price. Crust was pretty thick at the perimeter for a 12 inch diameter pizza. 2. The tomato sauce was too "watery." This caused the first bite on a new slice to pull off all the cheese and toppings, so we were left with a topping-less slice with light tomato sauce after the first bite. 3. Seasoning and flavor. We all agreed that the pizza just didn't have flavor. We agreed that a Domino's or Red Barron has more flavor than what was presented. I don't say any of this to be rude, but I'm like every fat American. I've had my fair share of pizza. This did not h

Finally made it out to check out the pizza and it was as good as I was hoping. We drove out on a rainy Saturday for lunch. Though it was busy, we were able to get a seat right away. Service was quick and the waitress was really great. I kept it pretty basic with the cheese pizza, but added the sausage. My wife got the Hog in the Hive, but skipped the hot peppers. What's nice is we were able to get the special pizza as the 8" even though it wasn't listed for that size. I also decided later to get the Potter's Grapefruit Hibiscus cider. The pizzas came out quickly. The crust is nice and thin, though you need to give a little fold for structural integrity purposes. I'd have liked if the outer edge of crust puffed up a bit more, but if it's homemade dough, you sometimes can get inconsistent r

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, wi