Rappahannock News

The Black Twig quenches thirsts and fills tummies — at wildly reasonable prices

- CHRIS’S CORNER | Chris Doxzen

The black twig apple tree is an old Tennessee variety introduced around 1830 as a seedling on the farm of Major Rankin Toole. It was said, the black twig tree produced Andrew Jackson's favorite apple. It is the ultimate in a tart apple; ne for fresh eating with tannic acid which adds body to cider.

The Black Twig is also the name of Daniel Gleason’s new Sperryvill­e restaurant, the former Headmaster’s Pub, which o cially opened last Saturday. Gleason always wanted a brick and mortar, family-style restaurant and he’s excited to have a more stable place to cook outside of a food truck.

“We’ve always been sort of patiently waiting for the right opportunit­y to present itself. And this is very much the right opportunit­y,” he said. “It’s right here in our backyard. We know the area, the community really well now. We’ve been here for 5 years.”

Dan is an excellent chef, indeed his Sumac Food Truck that parks outside Sperryvill­e’s Pen Druid brewery was recently named by Washington­ian magazine the 25th-best “restaurant” in the D.C. area, a rst for the food truck.

The new restaurant o ers a southern-style diner and bar. Among its o erings: diner burgers, fried cat sh, hush puppies, mac and cheese, Pimento cheese and Texas sheet cake.

Indeed, the food is already quite a hit — and the prices are wildly reasonable.

The “smashburge­r” for example is $8. The smashburge­r idea is the complete antithesis of the typical medium-rare, meat-heavy patties delivered on home grills, in bars, restaurant­s and fast food joints across the country. Instead of letting a big, fat burger lay on the grill to cook, you add the burger meat to a piping hot skillet or griddle and smash it as it cooks for the rst few seconds. The heat-pluspressu­re combo results in a crispy textured, well-browned burger that cooks in moments.

Dan has future plans for the huge room, formerly Headmaster’s game room, that now houses tables, a pool table and jukebox. Indeed, he hopes to add entertainm­ent, such as band music and dancing, possibly line dancing.

Rappahanno­ck is thirsty for such a venue. What a wonderful way to provide a social outlet to residents, weekend dancing, great food and comradery.

 ?? PHOTOS BY CHRIS DOXZEN ?? Regulars, already: Ray Stamps, Karen Buxton, Ted Pellegatta, Curtis Buxton, Julius Callas, Frank Reynolds, Antoni Hodge and another local friend.
PHOTOS BY CHRIS DOXZEN Regulars, already: Ray Stamps, Karen Buxton, Ted Pellegatta, Curtis Buxton, Julius Callas, Frank Reynolds, Antoni Hodge and another local friend.
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 ?? ?? Chef and co-owner Daniel Gleason
Chef and co-owner Daniel Gleason

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