"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."
"Winners were chosen by separate panels of out-of-town judges who visited, ate and drank in January and early February. Judges included food journalists who write for titles such as Lucky Peach, Zagat and Eater."
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.
“Use more salt,” extolls Randall Doetzer. That might sound antithetical to what we often hear from doctors and nutritionists who warn against too much sodium, but there is some serious consideration behind his advice.
"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."
"Fig preserves stand in for tomato sauce, sweet and slightly crunchy, punctuated by the salty pungency of gorgonzola and umami-rich prosciutto. It’s a sophisticated pie that uses beautiful ingredients to even better effect."
"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."
"Pizza Tonight’s Victoria DeRoche found an ideal space when she secured the former Aziza’s on Main building for her first brick and mortar, but she knew it would take more than location, location, location to build her perfect restaurant; she’d need the perfect chef."