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Corey Miller
Goat Cheese Flat Bread
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Corey Miller
Andy Beale
Opening their doors during the middle of the pandemic ensured that Old Rappahannock Taphouse quickly became pros at social distancing. Their expansive taproom makes it easy to space out 16 tables in the 2,200 square foot dining room, with an additional seven tables on the 1,000 square foot patio. Customers can buy beer and wine to go, with options to buy growlers, four-packs of beer and glasses or bottles of wine. Gift cards, t-shirts and hats are also for sale.
OUR STORY
Located in the bustling Main Street corridor of Warsaw, Old Rapp is the only taphouse gastropub on the Northern Neck and features American fare paired with craft beer, specialty wine and signature cocktails. The original plan when Andy Beale purchased the property on Main Street was to open a microbrewery and recruit a restauranteur to open a restaurant at the other end of the building. With no luck recruiting, he instead decided to pursue what he thought was sorely lacking in Warsaw: a family-friendly restaurant specializing in freshly prepared American fare in a gastropub setting.
“The location chose us, actually,” Beale says. “With my background in real estate, remodeling and brewing, this was a dream project for me.”
Taphouse construction began in January 2020 with plans to open in May but was delayed once the pandemic hit. Precautions such as wall hand sanitizer dispensers, spacing tables and expanding seating options on the patio were implemented. By mid-July, Beale felt they could open safely and responsibly.
The first person to join the Old Rapp team was executive chef Kay Campbell. She and Beale spent hours meshing his style of smoked foods with her upscale southern cuisine, resulting in a menu ranging from smoked wings and brisket offerings to classic southern dishes like shrimp and grits.
“Warsaw has needed a place like Old Rapp for a while and people have been overwhelmingly appreciative of having a place like this to come to ,” Beale says. “We look forward to an even better experience once the pandemic passes.”
Old Rappahannock Taphouse also does a smoked brisket flatbread using brisket they smoke for 8 hours on white oak and season Texas-style with just coarse ground salt and pepper. The result is tender, juicy and delicious brisket that can be used in a multitude of ways, including flatbread. This is another of their signature flatbreads.
Original Recipe
Goat Cheese Flat Bread
Ingredients:
- 6 tsp. goat cheese/chèvre
- 6 grape tomatoes cut in half
- 2 Tbsp. fresh crushed garlic
- ¼ cup roughly chopped arugula
- balsamic glaze
- 1 naan flatbread (If you can’t find naan, pita or any other store-bought flatbread will do.)
Directions:
Step 1: Put a bit of olive oil in a skillet and toast a piece of naan on both sides.
Step 2: Use the same pan and add about a tablespoon or more of olive oil and cook the crushed garlic until brown and toasted.
Step 3: Place the goat cheese, grape tomatoes and toasted garlic around the naan evenly spaced.
Step 4: Place the flat bread in the broiler and broil until chèvre is “melty,” about 5 minutes or so.
Step 5: Once out of the broiler, place the chopped arugula on top of all the ingredients and then drizzle with balsamic glaze.
Step 6: Cut into 4 pieces.
Download Printable Recipe Here
130 Main Street | Warsaw, Virginia 22572
804-250-2021 | OldRapp.com
