WELCOME TO NOTA BENE RESTAURANT & BAR
Executive Chef Laine Myers
Rooted deeply in Italian/Mediterranean tradition and inspiration, Nota Bene showcases modern variations on fresh pasta made in-house, local vegetables, Neapolitan pizzas and wood-fired proteins. Built from our humble "mobile" beginnings, the award-winning Nota Bene has become Richmond’s premiere brick-oven restaurant. Our name means "to take note", and that is the approach that drives every aspect of what we do; beginning with the simplicity of cooking fresh, locally sourced food in a wood-fired oven.
At Nota Bene, our focus is on creating food and libations that reflect the same philosophy. The menu inspires the nationally recognized 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 celebrates the artisans exceptional product while being mindful of sourcing, technique, and environment, the same approach we take in the kitchen.
We strive to promote food and wine that elevates dining, reflects our Mediterranean inspiration while sparking conversation and education. It’s a "guests first" approach to embracing a movement in a city where the food culture is piquing interest on a national level.
(804) 477 3355
2110 E. Main St Richmond, Va 23223
• Happy Hour at the bar/patio 5-7 Tuesday-Thursday
• Bar seating always available for walk ins.
• Reservations recommended. Only complete parties will be sat.
• Family style dining for parties of 8 or more.
Sunday Brunch 10:30-2:00
House Granola and Fruit 8
Seasonal fruit, fromage blanc
Antipasti Board 14/21
Roasted and marinated vegetables, meats, cheeses, house spreads, pickles, and ferments (3 or 5 selections)
Arugula Salad 9
Fennel, red onion, sweety drops
Zeppole- Buttermilk Donut 7
Fruit jam, powdered sugar
Ricotta Pancakes 11
Peaches, hickory-maple syrup, almond, whipped cream
Polenta and Eggs 12
Fermented sweet Italian peppers, mascarpone, green onion
Eggs Poached in Sauce 13
Tomato ragu, fairytale eggplant, smoked ricotta, preserved lemon
Bacon Hash 13
Lardon, cherry tomatoes, maitake, fingerling potato, red onion, summer beans, flatbread
Carbonara Pizza 15
Fonduta, guanciale, pecorino, soft egg, black pepper
Steak and Eggs 16 Sirloin tri-tip, two sunnies, salt potatoes, salsa verde
Sides: 3 Bacon, smashed potatoes, seasonal fruit
Grown up soda 10
Cynar, Limonata San Pellegrino, mint
Jungle Pig 10
Blackstrap rum, Cappelletti, pineapple syrup, lime, candied bacon
Bloody Wild 10
Tito’s, Texas Beach Bloody Mary Mix, lemon, lime, worcestershire, celery bitters, hellfire bitters, black peppercorn, candied bacon, celery stalk
Not Today Satan 10
Prosecco, Mead, orange juice
Corpse Reviver no.1 11 Cognac, Brandy, Sweet Vermouth
Bloody Mary 8
Tito’s, Texas Beach Bloody Mary, lemon, lime
Carafe available for $22
Ancho Reyes, Cynar
Schatz, Bro! 9.5
Pierre Ferrand Cognac, Nonino
Rostov’s Coppenhagen Coffee/decaf 3.5
Assorted Tea’s Juice: Orange, Pineapple, Grapefruit Juice 3
Executive Chef Laine Myers
I opened Graffiato in 2014 where I worked as a sous until late 2016, then came to Metzger. I was proud to win this year’s Broad Appetit “Iron Chef” competition. My inspiration from childhood was my German grandmother, who never let anyone go hungry and cooked meals around the clock including brisket with spaetzle, cow tongue, and gingerbread, among other things. My style stems from cuisines emphasizing bold Mediterranean/Caspian and Western European flavors. In my free time, I enjoy hiking with my mom, playing guitar, and am completely obsessed with my 7.5 pound sweet angel dachshund/chihuahua, ZsaZsa.
Sous Chef Evan Carpin
Evan has worked for Nota Bene since it's mobile wood-fired oven inception in 2011. He has proven to be an up-and-coming talent: intuitive, creative, and hardworking. His contributions to Nota Bene have been key to its success.
OWNER/MANAGER VICTORIA ARACRI DEROCHE
It started with Pizza Club in our back yard in 2010. Moved to the farmer's market with our mobile wood fired oven, breakfast pizzas and pizza packets. We had a retail presence at Ellwood Thompsons, Relay Foods and Little House (to name a few). Eventually we started doing catering and food truck events. All of it landed us here with a brick and mortar. We have changed quite a bit from our Pizza Tonight days and we continue to learn and grow. When I'm not in the restaurant I like to travel and eat all the food with my friends, husband Joe, and kids. At home you can find me in the garden and hanging out with our furry family, Chairman, Lewis, Ruben and Oliver.
BAR MANAGER TATI PENA
I'm in my sixteenth year of working in the service industry. I've worked everything from dive bars, and casual fine dining and love every aspect of industry life. When not working, you can find me practicing yoga, reading, working in the community and enjoying intentional time with my partner and friends.
For parties of up to 25, we reserve the bar and window tables. Pick from our list of available small plates and cocktails, wine, and beer. Chef-selected antipasti presented on bar top including nuts, bread, olives, roasted peppers with burrata, cheese, and salami are available.
Please call (804) 477 3355 to about package availability. Fill out the form below and someone will respond to you within one working day.
Pick up Catering
Need food for your holiday party or a special event. We can provide that. Fill out the form below to get started.