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Lead Staff

Victoria DeRoche

Laine Myers
Executive Chef

Evan Carpin
Sous Chef


Richmond’s Wood Fired Restaurant

Rooted deeply in Italian/Mediterranean tradition and inspiration, Nota Bene showcases modern variations on fresh pasta, local vegetables, 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.