There really is nothing more beautiful than spring, summer, and fall in New England. Let’s be honest: it’s what makes us put up with the winters! Here at Raps, we love nothing more than being outside in the fresh air, so we have prioritized making our patios beautiful, comfortable, and welcoming. We hope to see you soon for al fresco dining along with our famous Rapscallion hospitality, freshly cooked food, and hand-brewed beer. Everyone is family here!
At Rapscallion, we don’t just do something eco-friendly for one day a year — environmentalism is in the very fabric of who we are. We are true believers in environmentalism and making eco-conscious decisions on a daily basis, and we figured that Earth Day would be the perfect time to fill you in on our eco-friendly practices.
In our restaurants, we only use recyclable, compostable packaging for our takeout orders, and our heating and cooling systems are on timers so that we save as much energy as possible. We also only use eco-friendly cleaning supplies for all of our cleaning, and we wash our own bar linens in an on-site, water-saving washing machine using Earth Breeze detergent sheets that are purchased with extremely minimal packaging. We also use low flow toilets (that are also hands-free!)
Speaking of water, we serve filtered tap water for our patrons in glass only. How is this eco-friendly? Tap water is eons more eco-friendly than bottled water! Bottled water not only uses plastic, it is also manufactured — yes, manufactured, as it does have to be inserted into said bottles and shrink-wrapped in cases or packs after all — and shipped in gas-guzzling trucks. (As a side note: tap water is also far safer than bottled water as it is more highly regulated.)
We also Bokashi recycle all of our food and paper scrap. OK OK, what the heck is Bokashi, right? The Bokashi method is used for composting ALL organic food waste, including meat, dairy and fats. The process uses lactobacillus bacteria to predigest waste matter, which eliminates odors and decreases composting time. Bokashi is a great pre-composting method for diverting all food scraps — not just veggies — from going into the landfill, with the added bonus of accepting paper products.
Our company has also taken a decidedly purpose-driven approach to our venues in that we seek out existing buildings that are in need of repair in which to house our restaurants. Our Acton location is an antique 1700s farmhouse that we have renovated and repaired so that it is warm, inviting, and efficient while also maintaining its original beauty and roots. Our Sturbridge Pub hails back to the 1800s and we have made significant improvements there as well. Lastly, our beautiful brewery in Spencer was an early 21st century building that used to be a garage!
We utilized the expansive space for our brewery and cooler and renovated the front office into a taproom. Very little was wasted in all these renovations as we truly believe in waste not, want not. For example, when we ripped out walls or old structures, we reused the wood for doors, trim — and even our bars. We have World War II parachute tables throughout our venues as well as loads of other antique furniture and decor. Most our light fixtures at the Sturbridge Pub are from mills in Pawtucket, RI, and we also have some old emergency room lighting from the Ukraine. We love recycling!
Speaking of our bars… did you know that a tremendous amount of our liquor and wine is chosen with the environment in mind? Most of our vodkas — Prairie, Hanson, Crop, and Square One — are organic and small batch. Beyond being organic, Prairie consistently donates funds to various environmental organizations. In fact, through May 31 of this year, Prairie has committed to donating $20,000 to the Xerce Society for their Pollinator Conservation Program. For every Prairie cocktail a customer buys, Prairie donates a $1. So when you ask for Grey Goose and we ask if Prairie would be ok, this is why!
We also carry Tres Agaves organic tequila and Machtazo Mezcal tequila that is hand-made using old-fashioned Mexican techniques and organic processes. Our Koval Ginger liqueur is small batch and made with 60 pounds of hand-peeled ginger per batch. We proudly carry Tarsier gin which donates a percentage of profits to conservation efforts in Asia for habitat to protect the Tarsier, the world’s smallest primate.
Our Alverdi wines from Italy are 100% organic. In fact, Alverdi means “to the green” in Italian, and their beautiful labels are inspired by the flowers seen growing on the walls of homes and buildings in Italian towns and villages. Alverdi has a mission to create wines with a responsible approach to preserving the environment and a respect for traditional winemaking values. We are very proud to serve Alverdi wine here at Raps!
In our brewery, we are exacting in our methodologies so that we never waste water. We brew only full barrels as every brew uses the same amount of cleaning water, whether half or full. We send all of our Honey spent grain to be reused in Brew Biscuits, which all Rapscallion dogs love. The rest of our spent grain is sent to local farmers for agricultural feed.
We also like to note that serving our own beer from kegs eliminates a tremendous amount of packaging and transportation, making even our beer an eco-friendly product. So let’s all raise a reusable glass of eco-friendly beer or organic wine and toast to Earth Day! May we always strive to improve our carbon footprint and leave the world a better place than we found it. Santé!
We are so pleased to announce the formation of the Rapscallion HOPS Foundation. Spearheaded by Spencer and Sturbridge Mug Members, HOPS — which stands for Helping Others through Philanthropic Support — provides financial support to individuals and families in need living in Spencer and Sturbridge, MA and the surrounding area as well as community-centric charitable organizations.
Mug Members and Rapscallion work together to host charitable events that raise funds for these important initiatives. Working as a team, we are able to provide funds to mug members and the community at large when the need arises.
Reach out to HOPS@visitrapscallion.com with any questions or inquiries. All correspondence is completely confidential.
We are so thrilled to announce that Rapscallion’s mug members won first place in the float portion of the 2023 Spencer Parade of Lights! This year was Rapscallion’s third year participating in this event.
The Spencer Parade of Lights is a very special annual event where vehicles from Spencer, MA and surrounding communities come together to put on a spectacular light show during a two mile car crawl parade through town. The event attracts well over 100 entrants broken into four categories: Fire Truck, Float, ATV, and Jeep. Prior to the parade itself, which ends at Rapscallion’s Spencer Brewery & Taproom, the entrants are judged and prizes awarded.
In the first year, mug member Chris Lindquist generously offered his mini truck for some Christmas wrapping! We designed the wrap and had it done locally, after which our incredible mug members got to work decorating it. The mini Christmas rig looked incredible, and mug members and staff enjoyed walking in the parade and all of the amazing warm wishes and fun exchanges with the incredible amount of people camped along the route!
Last year, mug members caught the competitive bug and decided to really step up their game! Deciding on a Christmas Vacation-themed float, they held numerous planning meetings and building sessions at the brewery and eventually built what would become the Parade of Lights 2nd place float! Read about last year here.
This year, our fun-loving mug members were adamant that they were going to win. And they also wanted to do a little bit more. Spearheaded by mug member Michelle LaRiviere, mug members decided they wanted to start a charitable arm of their membership, which is when Giving Trees came up. But first they had to decide on a theme, which “had to be iconic, something that people really connect with,” according to Michelle — and that let them to a Charlie Brown Christmas.
For several weeks before, mug members came together on a regular basis to design and build the float. The number of mug members who contributed significantly to the project are too numerous to list here, but suffice it to say we have the BEST mug members and they know who they are!
They built Snoopy’s doghouse complete with working propellor, Lucy’s full size psychiatrist booth, Pig Pen’s bass cello, and a giant Charlie Brown Christmas tree. They also decided on who would be playing which part, and who would be walking the parade.
At the same time, the team designed and sold Raps bracelets at the Spencer Brewery and Sturbridge Pub in an effort to raise money to help with costs and raise funds for a local charity. Also, mug members Tom and Karlene Lowkes stepped up and connected the Rapscallion team with Toys for Children Spencer, organized by ERA Key Realty. Toys for Children fulfills Christmas wish lists for Spencer children and teens who would otherwise not receive Christmas gifts, and in one short week, Rapscallion collected over 100 gifts for 15 children, completing their wish lists, much of which was clothing and other basic necessities. But of course mug members went the extra mile with their generosity and there should be some big smiles Christmas morning!
Finally, the float was done and mug members brought it to the parade where they were rewarded with a first place win! After all category awards were announced, the parade started and it was an incredible turnout on a beautiful 50 degree night!
There was an after-party at the Brewery where mug members hung their first prize plaque in the middle of the brewery. Mug members, staff, and guests alike enjoyed the evening and take great pride in our wonderful win.
Mug members have decided that their fundraising money will be split equally between the local food pantry and Toys for Children Spencer. And yes, they are already planning for next year! See all the photos below. Thank you so much to our wonderful mug members who continue to amaze us with their generosity and community focus each and every day.
We always say we have the best mug members, and we can prove it!
Mug members from Sturbridge and Spencer hosted a food drive at Rapscallion Brewery and Rapscallion Pub. They decorated boxes and partnered with Raps to create signage and promote the drive. Boxes were placed at both locations and we all worked to spread the word.
The food drive only lasted for 10 days, from 11/15-11/25. In that time this is what we collected:
Above ^^ is the haul from Spencer.
And that ^^ is the haul from Sturbridge!
Sturbridge items were donated to Wales Community Food Pantry serving the tri-community area of Wales, Holland, and Brimfield. Spencer items were donated to Mary Queen of the Rosary Church Food Pantry serving Spencer and the surrounding area as needed.
Thank you to our mug members for organizing and to our patrons for donating!
Starting Tuesday, October 3, Sturbridge Pub is pleased to offer our new fall menu! Chef Oné has added some delicious offerings that will be sure to pique your interest. NEW this fall we are offering daily specials that are kind to your piggy bank — e.g. on Mondays, kids eat FREE and on Wednesday all handhelds are $10! Check it out below and remember that we also offer online ordering for pickup on those busy nights when you don’t feel like cooking. See you soon!
We are so excited to be opening back up for lunch starting June 30, with a new menu coming out on July 3. We have brought back some of your favorites, have improved on some items you have requested, and have some brand new items from the ever-amazing Chef Victor, who is an amazing addition to our team (dare we say he’s the macaroni to our cheese?!)
New Hours:
Monday-Saturday: Noon-10pm
Sunday: Noon-8pm
New Menus:
We are beyond excited to announce that Chef Victor Gonzalez is Acton Table & Tap’s new Head Chef. Chef Victor brings over 25 years of culinary experience to the Rapscallion team. Coming to the United States when he was 15 years old and settling in Acton, Chef began working at Papa Razzi when he was 18 years old. He began as a cook and moved his way up in the ranks to head chef just four years later due to his incredible talent and drive, and he stayed with them for over 20 years.
Chef Victor joined Rapscallion after Papa Razzi’s closing last month, and we could not be more thrilled. His talent and drive are only surpassed by his ability to conceptualize and prepare flavorful, fresh dishes from scratch that delight diners.
We wanted to also take this time to thank you for your patience over the past year. The Acton back of house has gone through a tremendous amount of transition, and we acknowledge that sometimes over the past year we have missed the mark. For those who have been with us for a long time: thank you, and we can’t wait for you to see that the food and service you came to love at Rapscallion is back. For those who only tried us once or twice, we invite you to come back, and promise you will not be disappointed!
Over the past year, our focused goal has been to bring a strong, talented Head Chef to the team that provides consistent, delicious food and superior service, and Chef Victor does all that and more. Visit us and see for yourself!
Cheers, Pete & Ced
What better way to tell Mom you love her than with dinner out at our charming 1700s farmhouse? Raps Acton Table & Tap will be running a very special Prix Fixe menu for $80/pp which includes an appetizer, entree, and dessert. Not feeling it? We will still have our full menu on Mother’s Day and you can order a la carte off that like any other day. Whichever you choose, we will make your experience truly special.
Caprese Salad
Heirloom tomato with fresh mozzarella and basil, balsamic glaze, olive oil garnished with Malden sea salt
Rhode Island Calamari
Breaded rings and tentacles, banana peppers, deep fried and tossed with house made garlic butter, garnished with parsley
Chicken Parmesan
Thin cut lightly breaded chicken cutlet, deep fried and topped with marinara sauce and mozzarella cheese with fusilli pasta, garnished with micro basil
Portobello Mushroom Burger
Portobello mushrooms soaked in balsamic vinegar, seasoned and grilled stuffed with house-made fire roasted red peppers, topped with sharp provolone cheese, balsamic glaze, olive oil, Malden sea salt, garnished with rainbow micro greens and served with French fries
Flat Iron Sirloin Marsala
10 oz flat iron sirloin with fingerling potatoes, broccolini, topped with a wild mushroom blend and marsala wine sauce
Cannoli
Choose chocolate dipped or traditional cannoli shell filled with house made mascarpone/ricotta filling with hints of Prova vanilla and mini chocolate chip morsels garnished with powdered sugar – a Chef JP specialty!
Chocolate Mousse
Claude’s famous chocolate mousse topped with dairy free whipped topping and mixed berries, garnished with mint leaf and powdered sugar
We are a little more casual in Sturbridge, and that is just what some moms want! We will have our full menu along with drink specials and the following food specials:
Antipasto
Pepperoni, salami, provolone cheese, mozzarella cheese, and pepperoncinis
Chicken Alfredo
Classic comfort food served with homemade garlic bread
Pasta and Meatballs
Served with marinara and garlic bread; can also be done as a sandwich
It all goes down Friday, May 5, 2023
While our Sturbridge Pub has a mix of food options, it does has a decidedly Mexican flare owing to the fact that our Head Chef Onesimo Sanchez hails from the the beautiful country of Mexico. His delicious recipes and fresh cooking style are heavily influenced by his Mexican roots. So of course we are doing a little extra to celebrate Cinco de Mayo in Sturbridge in honor of our head chef and good friend Onesimo. And since we are one big family, Chef JP in Acton decided to put on his sombrero and also cook up some specials in honor of Onesimo!
Mexican Salad
Iceberg lettuce, onion, tomato, cilantro, el pastor marinated chicken, served with a lime wedge
Tacos el Pastor
Two soft tortillas with pork, onion, cilantro, house-made salsa
Pita Special
Pita with pork carnita, house-made pico de gallo, lettuce, and chipotle sauce
Chef’s Bread Pudding
A Latin take on a traditional recipe
Mezcal/Passionfruit Margarita
Paloma
Raps Michelada
Spicy Margarita
Carlos Odria Trio, May 5 from 6-9pm -— see the event listing here.
Street Corn
Corn rolled in butter, fire roasted, topped with paprika, cojita cheese, cilantro
Beef or Chicken Tinga Empanadas
Braised chicken thighs with potato and Mexican spices, or braised beef with potato, cheese, and Mexican spices
Mexican Rice Bowl
Cilantro lime rice, fire roasted corn, black beans, red pepper, tomato, onion, shredded lettuce, avocado, sour cream, salsa roja, cojita cheese
Add grilled chicken or salmon
Churros
Fried dough tossed in cinnamon sugar, topped with caramel sauce