RTD dines at Nota Bene

Chef Randall Doetzer heads up the kitchen.

Nota Bene describes itself as: “Wood fired, Italian inspired. RVA proud.” Judging by the recent review on Richmond.com it appears they’ve done an accurate job describing themselves.

From the RTD review:

There is one pizza, strewn with prosciutto, glopped with fig jam and sprinkled with Gorgonzola ($13), that is among the most satisfying pies around, perhaps rivaled only by another on the same menu with potatoes, Grana Padano cheese and rosemary ($12). Even the standard pizza margherita, simply finished with house-made mozzarella, crushed tomatoes and a drizzle of fine oil, is worth a go ($12).

Image: Nota Bene

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Richard Hayes

When Richard isn’t rounding up neighborhood news, he’s likely watching soccer or chasing down the latest and greatest craft beer.

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