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Hours
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | Closed |
| Friday | 4–8:30 PM |
| Saturday | 12–8:30 PM |
| Sunday | 12–8 PM |
| Monday | Closed |
Address and Contact Information
Address: 3710 Sperryville Pike, Sperryville, VA 22740
Phone: (540) 987-9494
Website: https://www.rappahannockpizzakitchen.com/
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Wood-fired Pizza and Pasta | Sperryville | RPK Pizza Kitchen
Welcome to Rappahonnock Pizza Kitchen in Sperryville, VA. We serve up signature and classic wood-fired pizzas and handmade pasta using fresh, …
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Sperryville, VA 22740 (540) 987-9494. – LINK TO MAP -. DINE WITH US. FRI: 4PM-8 … © Rappahannock Pizza Kitchen | All rights reserved.
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Rappahannock Pizza Kitchen – RPK, Sperryville. 2683 likes · 42 talking about this · 1086 were here. RPK is located in the heart of Sperryville, VA. We…
Reviews
Sanjiv Sinha
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 house that the stone was cold. They offered to remake our pizzas but we had already eaten most of them (we were famished) so we declined. The next batch of two pizzas came a few minutes later, they too, were raw at the bottom. The restaurant did refund us our money but while the front of house acknowledged that the pizza was raw, the person making the pizza said “its not uncooked” – which was annoying to say the least. Anyway, this restaurant needs to get its operations in order. The place is popular, but either slow down the orders or put in another oven. Serving uncooked pizza is not OK.
… moreSonya Hu
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 their classic margherita, which is delightful — the pop of freshness from the basil really elevates the overall pizza. You can occasionally get unlucky and get an overcooked pizza, which happened during my second visit here; the crust was a bit too dry and overly charred, but the pizza was still tasty. My pizza during my last visit was totally fine, as were all the pizzas I saw around us during this lunch-time stop, so I assume it was a one-off fluke.
Their starters are also all quite tasty! I’ve tried their burrata and brussels sprouts, both of which are delightful. The burrata comes with a huge serving of hot, melty burrata and delicious tomato mixture. It’s paired with their bread, which is soft and pillowy on the inside, with a lovely charred exterior that holds up well to the cheese. It does feel a little bit silly to get bread and cheese right before eating more pizza (aka bread and cheese), but it’s very good and absolutely worth a try. The sprouts are also tasty — I love a good warm salad, and it has a great sweet and savory flavour profile from the balsamic glaze and grated parmesan. The toasted almonds are also a wonderful added crunch! I did find some of the brussels sprouts a little bit too big, which meant a few were a tiny bit undercooked in the center and hard to eat (although I also have a small mouth, so it could be a me problem), but the overall dish was still great!
… moreThe 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 their classic margherita, which is delightful — the pop of freshness from the basil really elevates the overall pizza. You can occasionally get unlucky and get an overcooked pizza, which happened during my second visit here; the crust was a bit too dry and overly charred, but the pizza was still tasty. My pizza during my last visit was totally fine, as were all the pizzas I saw around us during this lunch-time stop, so I assume it was a one-off fluke.
Their starters are also all quite tasty! I’ve tried their burrata and brussels sprouts, both of which are delightful. The burrata comes with a huge serving of hot, melty burrata and delicious tomato mixture. It’s paired with their bread, which is soft and pillowy on the inside, with a lovely charred exterior that holds up well to the cheese. It does feel a little bit silly to get bread and cheese right before eating more pizza (aka bread and cheese), but it’s very good and absolutely worth a try. The sprouts are also tasty — I love a good warm salad, and it has a great sweet and savory flavour profile from the balsamic glaze and grated parmesan. The toasted almonds are also a wonderful added crunch! I did find some of the brussels sprouts a little bit too big, which meant a few were a tiny bit undercooked in the center and hard to eat (although I also have a small mouth, so it could be a me problem), but the overall dish was still great!
Vasili P.
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 hit. There are better options for MUCH cheaper with more to offer per slice in Warrenton. Save your money, buckle in, and don’t bother to stop here until the slices are re-evaluated and confirmed to have been improved.
… moreWe 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 hit. There are better options for MUCH cheaper with more to offer per slice in Warrenton. Save your money, buckle in, and don’t bother to stop here until the slices are re-evaluated and confirmed to have been improved.
Vincent Meli
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 rise or even if the temp is a little off in the oven (being really particular here .) Didn’t take away from the great flavor of everything.
We already want to head back to try out their other pizza.
… moreThe 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 rise or even if the temp is a little off in the oven (being really particular here .) Didn’t take away from the great flavor of everything.
We already want to head back to try out their other pizza.
Yunong Shi
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.
… moreThe 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.
Mel Z.
Service was great! Waitress was very friendly and repeatedly filled drinks. Interior was cute, the place looked like an old mill but the atmosphere was nice. The food was so-so. They didn’t have a gluten friendly option for their pizzas, which seems odd given this day and age. While they supposedly have gluten free pasta, they were not serving pasta at all leaving very few gf options on the menu, so I had soup and chips. The soup had no flavor at all, not even salt, and rice was undercooked and hard. The chips were stale. The dip itself was good, but after a long day hiking Old Rag, the food was disappointing. It’s not a great place to go to if you have gluten allergies/celiac due to their limited options.
… moreDavid Woods
Love going here after hiking Old Rag or White Oak Canyon. There may be a wait, but you can relax and enjoy the scenery while you do, and the pizza is totally worth it. I personally love the beehive. Honey with jalapeños? Yes please!!
Edit: Temporarily revising to two stars because my most recent experience was awful. Waited almost an hour for an order which would have been fine, except when I went downstairs to check I was told they were boxing it up right then. Awesome! Then I watched them hand the pizzas they had just boxed up, and which matched our order, to another customer after pulling out the tag that had been on that order. When I next checked where our order was at I was told it was no longer in their system. I get they were busy, but I can’t recommend coming here at this time. I hope to be back next year and be able to revert to the fully positive review.
… moreEdit: Temporarily revising to two stars because my most recent experience was awful. Waited almost an hour for an order which would have been fine, except when I went downstairs to check I was told they were boxing it up right then. Awesome! Then I watched them hand the pizzas they had just boxed up, and which matched our order, to another customer after pulling out the tag that had been on that order. When I next checked where our order was at I was told it was no longer in their system. I get they were busy, but I can’t recommend coming here at this time. I hope to be back next year and be able to revert to the fully positive review.
Abby
Pretty good pizza, really loved the dough and sauce. Middle of the pizzas were a little soggy, and hubs didn’t like the overdone/burnt crust on his. Overall solid, however, I’d absolutely give it another go. They had some unique flavor combos I wanna try!
… moreJordan Baylor
I was in the area and looking for a delicious restaurant. Two friends and I chose to eat here and I am so glad that we did. We started with the eggplant napoleon as an appetizer, when I tell you the eggplant is absolutely amazing I mean it. The three of us split the eggplant appetizer and we were all just amazed at how delicious it was. We all ordered three different pasta dishes, fettuccine Alfredo with chicken, pesto Alfredo with chicken, and pasta with a spicy sauce and the best vegetables I have ever tasted. This place is absolutely amazing. Will be returning frequently, also the service was spectacular.
… moreJan Hedlund
Overall ok. Was very excited to try. They told us it was going to be a 35 min wait and we end up waiting over an hour. Appetizers were amazing! We had the meatballs and the burrata. We also had a Caesar salad which was good but very warm. It took a while to get the pizzas after the appetizers. Pizza looked amazing until we started to eat them. They were globes of corn mill stuck to the bottom of the pizza that was burnt. We tried to scrape them off but it would remove the whole dough. We told our waiter and his response was “oh sorry”. This burnt corn mill ruined almost one whole pizza. I told him how disappointed I was and he said “oh sorry” and left. I don’t know if I would come back.
… more