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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. 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



T-Sa 5p–10p
Su 10:30am-2:00p/5p–9p

• Happy Hour at the bar/patio    5-7 Tuesday-Thursday

• Bar seating available for walk ins.

• Reservations recommended.    Only complete parties will         be seated.

• Family style dining for                parties of 8 or more.

Call (804) 477 3355 from 5a – 10p Tuesday- Sunday or book online with Resy.
Call the restaurant for reservations of 5 or more • Family-style dining for parties of 8 or more.

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Sunday Brunch 10:30-2:00

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Brunch Menu

Antipasti Board 15/22
Roasted and marinated vegetables, meats, cheeses, house spreads, pickles, and ferments (3 or 5 selections)

Brussels Caesar 12
Shaved brussels sprouts, oil cured olives, pickled radish, garum, boquerones, grana padano   

Zeppole- Buttermilk Donut 7
Fruit jam, powdered sugar

Ricotta Pancakes 11
Apple, hickory-maple syrup, almond, whipped cream 

Curried Lentils 12
Kale, two sunnies, sage honey 

Eggs Poached in Sauce 13
Tomato ragu, fairytale eggplant, smoked ricotta, preserved lemon

Bacon Hash 13
Lardon, sweet potato, maitake, fingerling potato, red onion, soft egg

Carbonara Pizza 15
Fonduta, guanciale, pecorino, soft egg, black pepper

Buffalo Margherita 12
Tomato, basil, extra virgin olive oil

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 

Dominicana 9
Anejo Rum, coffee liqueur, whip

Nota’s Bloody 10
Tito’s, Texas Beach Bloody Mary Mix, lemon, lime, worcestershire, celery bitters, hellfire bitters, black peppercorn, candied bacon, celery stalk

Bee’s Knees 12
Gin, Honey, Lemon

Pineapple Daiquiri 11                                                         Pineapple Rum, pineapple juice, lime, demerara 

Mimosa 8
Carafe available for $22

Cappelletti, aperol, prosecco, orange juice


Quintessence 9
Cardamaro, Amaro Nonino

Maserati 9
Ramazzotti, Mezcal

Anchynar 9
Ancho Reyes, Cynar


Rostov’s Coppenhagen Coffee/decaf 3.5
Assorted Tea’s

Juice: Orange, Pineapple, Grapefruit Juice 3







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Executive Chef Laine Myers


Laine opened celebrity chef Mike Isabella's contemporary Italian restaurant, Graffiato, in 2014 where she worked as a sous chef until late 2016, featuring collaborative dinners with chef's such as Kevin Sbraga, and Marjorie McBradley.   In early 2017, she began working for two-time James Beard nominated chef Brittanny Anderson of Metzger Bar & Butchery where she took on the sous chef role.  During her time there she honed in her skills of creativity, leadership, and fabrication of ingredients.  In the Summer of 2018, she competed in Broad Appetit's "Iron Chef" competition on behalf of Metzger,  and won. Her main culinary inspiration from childhood came from her grandmother, Elisabeth, of Ulm, Germany in Bavaria, who always had a earnest and sincere sense of hospitality.  She doted on her guests with dishes such as Brisket and Spaetzle, braised cow tongue, and gingerbread, to name a few.  However, Laine's style stems from cuisines emphasizing bold Mediterranean/Caspian and Western European flavors. In her free time, she enjoy's hiking, playing guitar, reading about the service industry, spending time with her partner, and adoring her little dachshund/chihuahua, ZsaZsa.

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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. 



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.



Buy Outs

Bar Buyout

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.

Restaurant Buyout

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.


          Click here for more information about booking and pricing.


Name *