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Rappahannock News Staff Photo/Kevin Allen TOM’S TOUCH: Chef Tom Nash is serving up pizza at Rudy’s to rave reviews.
Pizza lovers flock to Rudy’s By Kevin Allen Rappahannock News Staff Writer Rappahannock residents are showing they’ve got an appetite for pizza. A big appetite. Rudy’s Pizza opened Dec. 21 in the Sperryville Comer Store building and chef Ibm Nash said business has been so good he’s almost struggling to keep up with demand. “I’ve been selling out of dough a lot of nights,” he said. Nash, a former chef at the Thornton River Grille, said Rudy’s has been in the works for about 10 months. After Apple Hill Bakery moved out of the Comer Store building in December 2005, Nash suggested the pizzeria idea to building owners Andy and Ken Thompson. “After I started talking about the idea, everyone was like, ‘Yeah, we definitely need one of those,’ “ Nash said. Nash said he learned to make pizza while he was in college at Virginia Tech. Two of his friends - one was from Long Island, the other from New Jersey - showed him how to make a good pie. Thin-crust, New York-style pizza remains Nash’s specialty, but Rudy’s also sells Sicilian-style pizzas, calzones, strombolis and focaccias with the choice of red or white sauces and 12 toppings. The large, a 16-inch cheese pizza, costs $12 plus $1.50 for each additional topping. A small, 14-inch cheese pizza costs $9 plus $1 per topping.
A Sicilian-style pizza - a square, thick-crust pie - costs $15. Calzones - pizza dough stuffed with three cheeses - are $9 with a $1 charge for each topping. Strombolis - a pizza “pocket” stuffed with sauce and cheese - cost $8 plus $1 per topping. pocaccias - Italian flat bread toth See PIZZA, Page A2
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