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Nota Bene Restaurant & Bar


804.477.3355  |  2110 E Main St, Richmond, Virginia

HOURS
Monday Closed
Tuesday-Saturday 5-10
*Sunday Dinner 5-9

Happy Hour 5-7 Tuesday-Friday

*We will be offering valet on Wednesday February 14th. 

Bar seating always available for walk ins.

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Nota Bene Restaurant & Bar


804.477.3355  |  2110 E Main St, Richmond, Virginia

HOURS
Monday Closed
Tuesday-Saturday 5-10
*Sunday Dinner 5-9

Happy Hour 5-7 Tuesday-Friday

*We will be offering valet on Wednesday February 14th. 

Bar seating always available for walk ins.

Welcome to Nota Bene Restaurant & Bar

Book your Nota Bene reservation on Resy

Rooted deeply in Italian tradition, Nota Bene showcases modern variations on fresh pastas made in-house, local vegetables, Neapolitan pizzas and wood-fired proteins. Built from our humble "mobile" beginnings Nota Bene has become Richmond’s premiere brick-oven Italian restaurant. Our name means "to take note", and that is the approach that drives every aspect of what we do; beginning with simplicity of cooking fresh, locally sourced food in a wood-fired oven.

At Nota Bene our focus is on putting out food and libations that reflect the same philosophy. The menu inspires the wine list, which informs the cocktail list. It reads as a love letter to simplicity and excellence. Our focus on natural, organic and biodynamic wines celebrate the artisans who put out a product while being mindful of sourcing, technique and environment, the same approach we take in the kitchen.

Every wine is tasted twice, one out of twenty gets consideration. Because of space constraints in our 54 seat restaurant we keep a limited inventory, exposed wooden wine racks and temperature controlled refrigeration. Acquiring wines that boast limited production drives the rapidly changing nature of the list, opening up a window of opportunity for guests to experience something that we find expressive, eye opening, and a celebration of place, time and maker. Pricing consideration is to make it approachable to guests and encourage exploration.

We strive to promote wines that elevate dining while inspiring conversation and education. It’s a guest first approach for embracing a movement in a town where the food culture is peaking interest on a national level.

Look for ticketed events, monthly bar classes and paired vendor dinners, happy hour specials and an ever evolving seasonal menu. Come share your passion for life with us over dinner and drinks.


Community

There's more to great food than great ingredients. Nota Bene was built by the love of family, friends and food all coming together.

Passion

Of course, one great way to get everyone at the same table, is to serve food that excites. Pizza was just the beginning. 

Creativity

Sourcing locally and making all of our pasta, bread, sauces and pizza dough by hand makes for delicious results.

Upcoming Events


Upcoming Events


FALL / WINTER

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Laissez les bon temps rouler!

February's class new orleans cocktails: february 8th

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Celebrate the end of the carnival season with a survey of classic New Orleans cocktails. From the Sazerac to the Vieux Carre to the Ramos Gin Fizz and everything in between, you might say it's Mardi Gras, but we call it Party Gras. Tickets include pours, food, tax, and gratuity. Only 12 seats are available. 

 
 
 
 
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Praise


There's nothing like the word of the people. Here's just a few sweet sentiments that we think say it all.

Praise


There's nothing like the word of the people. Here's just a few sweet sentiments that we think say it all.

Press

From Our Guests

We had a really great dinner last night for Valentine’s Day! I’m a food service person- and rarely eat out on valentine’s because of the utter chaos it generally is. Last night was a real winner- Speedy service, tasty food, everything that was supposed to be hot was hot, and everything was seasoned really well— the squid salad being the outstanding part of the evening. everything went really smoothly! Just wanted to let you know how much we appreciated all your hard work.
— Maya Vincelli (Facebook)

Imagine the perfect date night at a restaurant: an atmosphere conducive to the mood that movies tell us should be set filled with its dull roar of conversation, drinks being carefully prepared by skilled bartenders, mini tea lights adorning each of the tables in the shop creating a warm glow that calms you while keeping the food’s subtle, but much appreciated presentation in view as the plates sit between you and your date as a playlist consisting of “Dancing Queen” and other conversation-starter songs helps to assuage any nervousness you have on your first date. And of course, there’s pizza. Lots and lots of homemade quality, thoughtfully made pizza.

Victoria Aracri has done a wonderful job turning her mobile shop into a full-fledged, bustling business in the Bottom. As a patron of both the mobile oven and now that I’ve moved back from Austin recently, the restaurant, I can say the only thing missing from such excellent food was the skillful design of the tables and hardback chairs. The staff is still just as genuinely personable and knowledgeable as before, but seem to be floating over the ground knowing that they are just as happy as their seated customers.

I was first captivated by the Fig and Pig around 2012, and 3 years later can say that not much has changed in regards to the recipe or my feelings about such a great pie. My date tried the bucatini and loved it so much she wasn’t embarrassed by the fact she took much too big of a bite and had a noodle dangling from her mouth to her plate for a few moments. Okay, she was a wee bit embarrassed but that’s besides the point.
— Christian D. (Yelp)

I can’t say enough good things about this new spot in Shockoe Bottom. We arrived at 7:00 on a Saturday and the place was packed but without feeling frenetic. The space is gorgeous and features a wood-burning pizza oven in the dining room. A large l-shaped bar adds to the ambiance.

Menu items, classified as small and medium plates, pasta and pizza are written on large chalkboards in the dining room, indicating that they change frequently. We shared the lamb and pork meatballs as a starter—they were delicious,complemented by a fresh tomato sauce but not drowned in it. I had the lamb pappardelle and my partner the sausage, tomato and ricotta pizza. Both were amazing. I could have eaten both myself.
Knowledgeable, warm and welcoming service from our server, Kay, rounded out an evening we hope to soon replicate. And, there’s parking in the back!
— James M (Yelp)

Old school Italian dishes. You won’t find this kind of food anywhere else in RVA. Get down here now, it’s amazing!
— Joe Lajoie (Facebook)
Full disclosure: I’m not related to anyone at NB. Just thought you should know. I am a New York food-obsessive who took his first trip to Richmond. I was completely delighted by the food and service at Nota Bene. Food first: we ordered appetizers: a fennel salad (lemon, good olive oil, fennel nearly translucent, good pecorino cheese, tiny sliced red chiles, salt) and roasted cauliflower — dishes done with great expertise and delicacy, but which were solid down-home real Italian food. (Not, I might add, the expected continent-size veal or chicken disc with an excess of olive oil and garlic: Richmond natives will know the “famous” place I refer to, whose name does not cross my lips.) Then, a middle course of lovely light focaccia with roasted cherry tomatoes and creamy — almost aerated — cheese. On to a pork ragu with ricotta over a maze of pasta (again the mix of big flavor and delicacy) and my garlic sausage over tiny butter beans (possibly a few Alsatians had wandered over the border). Finally, we were asked if we’d like to try a new dessert — alcohol-softened biscotti to be dipped in a small jar of creampuff filling. I would go back there right now, but I am woefully back in New York.

I think that some people wrongly undervalue this place. After all (said in a haughty tone), they sell pizza. But the pizzas we saw going to other tables were so intriguing — in appearance and aroma — that this isn’t Domino’s by a long shot. Nothing on the menu had that stale affect of by-the-book Italian places: there was no trace of minced garlic by the jar anywhere. And we were told that some dishes had sold out — which, to me, means fresh food, not a walk-in freezer. The ingredients were extremely fresh and beautifully prepared.

A nice wine list, comfortable chairs, and the most delightful service. I see on Yelp that some people have moaned and carried on, which I can only ascribe the elevated levels of enlightenment in their bloodwork. We were greeted with real smiles, and our conversational interchanges with Victoria (the owner! walking around and talking leisurely with people! not yet a star of a television cooking show! a genuine person!) and our server Kay — just delightful.

I’d suggest this as the first, second, and third stop for anyone who likes to eat, who enjoys food with flavor (a whole board of interesting specials) that isn’t over fussy. May they prosper.
— Michael S (Yelp)