Rappahannock Restaurant

Rappahannock Restaurant Ethically fished, locally sourced
and responsibly farmed.

A staple of our daily Happy Hour - Steamed Mussels with grilled bread.
09/05/2024

A staple of our daily Happy Hour - Steamed Mussels with grilled bread.

Clam Dip - smoked Middleneck clams, house-made kettle chips, and herbed oil.
08/31/2024

Clam Dip - smoked Middleneck clams, house-made kettle chips, and herbed oil.

Lemon Curd Tart - matcha meringue, and blackberry jam.
08/30/2024

Lemon Curd Tart - matcha meringue, and blackberry jam.

Summer Squash Salad - grilled Hanover zucchini, cucumber, squash purée, sunflower seeds, and honey vinaigrette.         ...
08/23/2024

Summer Squash Salad - grilled Hanover zucchini, cucumber, squash purée, sunflower seeds, and honey vinaigrette.

Scallops - carolina gold rice grits, asparagus, radish, manchego, pistachio, lemon, and dill.
08/23/2024

Scallops - carolina gold rice grits, asparagus, radish, manchego, pistachio, lemon, and dill.

Venison Tartare - gochujang, yuzu, soy marinated egg, and house chips.
08/16/2024

Venison Tartare - gochujang, yuzu, soy marinated egg, and house chips.

Check out our new Happy Hour, and Catering & Events Menu -
08/15/2024

Check out our new Happy Hour, and Catering & Events Menu -

Join us daily from 4 - 6 PM for our new Happy Hour, featuring $1 raw shucked oysters! Unwind after work with a drink and enjoy our fresh, responsibly sourced oysters. It's the perfect way to treat yourself while supporting our commitment to the environment.

Grilled Mackerel - peach agrodolce.
08/10/2024

Grilled Mackerel - peach agrodolce.

Join us for Happy Hour from 4 PM - 6 PM daily and enjoy $1 shucked raw oysters - along with shrimp cocktail, mussels, an...
08/06/2024

Join us for Happy Hour from 4 PM - 6 PM daily and enjoy $1 shucked raw oysters - along with shrimp cocktail, mussels, and more.

Join us in celebrating National Oyster Day! Not only are oysters delicious, but eating them provides numerous benefits, ...
08/05/2024

Join us in celebrating National Oyster Day! Not only are oysters delicious, but eating them provides numerous benefits, including being a rich source of protein, low in calories, high in essential minerals such as zinc, iron, and selenium, packed with vitamins like B12, D, and C, supporting heart health, promoting brain function, boosting the immune system, enhancing skin health, and contributing to bone strength.

Rockfish & Watermelon Salad - watermelon chow chow, whole Creole mustard, and mojo paprika cracker.
08/04/2024

Rockfish & Watermelon Salad - watermelon chow chow, whole Creole mustard, and mojo paprika cracker.

Tuna Tartlet - peaches, stracciatella, and gochujang honey sauce.
08/03/2024

Tuna Tartlet - peaches, stracciatella, and gochujang honey sauce.

Summer Bourride - white fish, oyster broth, corn, potato, scallion verde, served with house-made yeast rolls.
07/28/2024

Summer Bourride - white fish, oyster broth, corn, potato, scallion verde, served with house-made yeast rolls.

Wood-Fired Brussels Sprouts - Cumin-spiced sour cream, salsa negra, ricotta, and gremolata.
07/19/2024

Wood-Fired Brussels Sprouts - Cumin-spiced sour cream, salsa negra, ricotta, and gremolata.

Rappahannock is pleased to welcome Ian Boothman as its new executive chef, bringing over two decades of culinary and lea...
07/16/2024

Rappahannock is pleased to welcome Ian Boothman as its new executive chef, bringing over two decades of culinary and leadership experience. Ian's journey in the culinary world is marked by his passion for food, innovative menu creation, and strong leadership skills.

Ian began his career as a Line Cook at Le Bec Fin in Philadelphia under Chef Georges Perrier, honing his skills in butchering, sauce work, and French techniques. He advanced quickly, becoming Chef de Cuisine at Supper, a farm-to-table concept in Philadelphia. He later joined Morimoto, where he learned Japanese techniques from Iron Chef Masaharu Morimoto.

Ian went on to flourish at SBRAGA under Top Chef winner Kevin Sbraga, earning accolades including a spot on Philadelphia Magazine's Top 10 List.

Ian's leadership was further recognized as he became Executive Chef at the Schulson Collective, a portfolio of 13 different restaurant concepts, personally managing Double Knot, Graffiti Bar, and SAMPAN, all under the mentorship of Chef Michael Schulson.

Moving to Richmond, VA, he became Corporate Chef for Richmond Restaurant Group, overseeing such seafood concepts as East Coast Provisions, The Hard Shell, and West Coast Provisions, all under Chef Michelle Williams.

Ian's dedication to the culinary arts has been recognized with several awards, including Best 30 Under 30 and multiple accolades from Philadelphia Magazine and Zagat.

Ian replaces Chef Adam Campbell, who served as executive chef of Rappahannock for two years before leaving to pursue a personal business venture in Washington, D.C.

Our happy hour just got a whole lot happier! Enjoy $1 oysters and other drink and food specials daily from 4-6 PM, now i...
07/12/2024

Our happy hour just got a whole lot happier! Enjoy $1 oysters and other drink and food specials daily from 4-6 PM, now including Saturdays and Sundays.

NEWSLETTER: Summer Flavors and a Warm Welcome -
07/09/2024

NEWSLETTER: Summer Flavors and a Warm Welcome -

Rappahannock is pleased to welcome Ian Boothman as its new executive chef, bringing over two decades of culinary and leadership experience. Ian's journey in the culinary world is marked by his passion for food, innovative menu creation, and strong leadership skills. Ian began his career as a Line Co...

Lychee Panna Cotta - Lychee, lime curd mint, ginger crumble, and grated black lime.
07/07/2024

Lychee Panna Cotta - Lychee, lime curd mint, ginger crumble, and grated black lime.

Tuna Tataki - tomato dashi, charred cucumbers, and heirloom tomatoes.
07/06/2024

Tuna Tataki - tomato dashi, charred cucumbers, and heirloom tomatoes.

Happy Independence Day!
07/04/2024

Happy Independence Day!

Crab, cucumber, and watermelon salad, green goddess dressing, and crispy shallots.
06/22/2024

Crab, cucumber, and watermelon salad, green goddess dressing, and crispy shallots.

Pork Belly Bao Bun - three buns, chili mayo, pickled onion, and cilantro.
06/14/2024

Pork Belly Bao Bun - three buns, chili mayo, pickled onion, and cilantro.

Bialys - poppy seed and caramelized onion bialys, house-made gravlax, herbed butter, pickle assortment, burrata, olive o...
06/08/2024

Bialys - poppy seed and caramelized onion bialys, house-made gravlax, herbed butter, pickle assortment, burrata, olive oil, and flaky salt.

Wood-Grilled Whole Fish - romesco, grilled spring onion, marcona almonds, and lemon.
06/01/2024

Wood-Grilled Whole Fish - romesco, grilled spring onion, marcona almonds, and lemon.

Since 1899, the Croxton family has been farming oysters along the shores of the Chesapeake Bay and its tributaries. In 2...
05/30/2024

Since 1899, the Croxton family has been farming oysters along the shores of the Chesapeake Bay and its tributaries. In 2024, the Rappahannock Oyster Company proudly celebrates 125 years of heritage and tradition. Join us in marking our quasquicentennial!

16 oz Ribeye - chili crisp sunchokes, oyster mushrooms, and herb butter.
05/27/2024

16 oz Ribeye - chili crisp sunchokes, oyster mushrooms, and herb butter.

Gem Wedge - buttermilk, blue cheese, bacon, cucumber, and red onion.
05/23/2024

Gem Wedge - buttermilk, blue cheese, bacon, cucumber, and red onion.

Wood-Grilled Octopus - green gumbo, pickled okra, puffed rice, and sassafras.
05/18/2024

Wood-Grilled Octopus - green gumbo, pickled okra, puffed rice, and sassafras.

Pan-Seared Fish - corn salad, pickled shish*to, Virginia ham, and cornbread crumble.
05/15/2024

Pan-Seared Fish - corn salad, pickled shish*to, Virginia ham, and cornbread crumble.

Happy Mother's Day to those who inspire, nurture, and uplift us every single day.
05/12/2024

Happy Mother's Day to those who inspire, nurture, and uplift us every single day.

Address

320 East Grace Street
Richmond, VA
23219

Opening Hours

Monday 4pm - 10pm
Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 11pm
Saturday 4pm - 11pm
Sunday 4pm - 10pm

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