Historic Smithfield building welcomes Red Point Taphouse
SMITHFIELD — It may be small, but the historic building at 803 S. Church St. in Smithfield holds big memories of the various businesses that have thrived within its walls throughout the years.
As of June, the 770-square-foot structure added another occupant, Red Point Taphouse, to its portfolio. Nick Hess, Derek Joyner and Tim Ryan, all Smithfield residents, opened the craft brewery and kitchen together.
“It’s been a long time coming,” said Julie Hess, Nick’s wife and general manager. “They wanted to invest in the community.”
The business’s name was chosen as a nod to the Red Point Service Station, the building’s first tenant circa 1929.
In the nine decades since, it’s been roughly a dozen businesses, including a general store, antique store, woodworking workshop, dog grooming, barber shop, hair salon and real estate agency.
Julie Hess said a framed print in homage to the past businesses will adorn a wall within the taphouse.
The Hesses are no strangers to the restaurant industry and neither is Joyner. But this is their first endeavor from the ground up.
Joyner, who grew up in Smithfield, said he’s excited to give back to the community and a town that he loves.
“It was the perfect timing in a perfect location,” he said.
Nick Hess, a naval chief warrant officer, and Joyner met as local coaches for their sons’ baseball teams. They realized their shared desire and vision to delve back into restaurant ownership. Ryan, a retired Army colonel, is another local and longtime home brewer who rounded out the trifecta to share his expertise.
A complete renovation — taking the floors and walls to their original bones — was a project the trio worked on during the pandemic. Joyner said they captured pieces of Smithfield by using repurposed
barn wood from Pierceville Farm, an old dairy farm.
The establishment includes seven tables, a 10-foot bar made from walnut, the brewery equipment and operations and an open air deck and patio for additional outside seating. Local musicians from across the 757 will provide regular entertainment.
“Everything is homemade and assembled from scratch,” Julie Hess said. “We have a very limited menu and it’s going to change quite often in terms of what’s fresh, seasonal and what the chef feels like preparing … so, it’s not going to be the same experience every time.”
The drink menu includes craft cocktails, wine, house brew beer and a variety on tap from small, local breweries on the Peninsula and Southside.
“We want to provide a place that delivers local food and drinks of exceptional quality, that is a place where people can relax and enjoy the company of others and that highlights the history and community feeling of Smithfield,” Ryan said.