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.
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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