Style Weekly's Restaurant of the Year

Style Weekly's Restaurant of the Year

"You may be in Shockoe Bottom, Style reviewer Nathalie Oates says, but it feels more like date night on a quiet corner of New York’s West Village. Inside, chefs skillfully manipulate fire to produce perfectly grilled seafood and weave garlic throughout dishes in a way that can be described only as magical."

Pizza Club 2.0: Nota Bene's Victoria DeRoche breaks the first rule

Pizza Club 2.0: Nota Bene's Victoria DeRoche breaks the first rule

You may have heard rumblings a few years ago of several local restaurateurs getting together for pizza and booze at the home of Victoria DeRoche, now owner of Italian restaurant Nota Bene, for what would become known as Pizza Club. No one was allowed to talk about it, but we all knew it was happening.

Food Review: Nota Bene Has Become an Entirely Different Restaurant

Food Review: Nota Bene Has Become an Entirely Different Restaurant

"The kitchen uses fresh ingredients and simple preparations. Most dishes are prepared in cast iron skillets in one of the two wood-fired ovens. Flavor is eked from crisps, chars and foundational Italian seasonings: oil, lemon and salt. Bread is made in-house, as is the pizza dough and the pasta."

Best New Restaurants

Best New Restaurants

"Richmond’s favorite mobile food concept found an extended parking spot on Main Street with Nota Bene, formerly Pizza Tonight Restaurant & Bar. This Italian restaurant added some spice to its new home with a deliciously moody bar, dining room and a bright red wood-burning oven."