March 07, 2017 News & Features » Cover Story

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The 2017 State of the Plate 

The magic flames of Nota Bene. Plus, insider tastes, neighborhood treasures and our critics' favorite dishes.

click to enlarge Nota Bene’s cioppino arrives piled high with mussels, prawns, octopus and crab. The Shockoe Bottom eatery is Style Weekly's 2017 Restaurant of the Year.

Scott Elmquist

Nota Bene’s cioppino arrives piled high with mussels, prawns, octopus and crab. The Shockoe Bottom eatery is Style Weekly's 2017 Restaurant of the Year.

2017 Richmond Restaurant of the Year: Nota Bene
This Shockoe Bottom standout is much more than pie in the sky.

Twelve Unforgettable Richmond Dishes
From breakfast to dessert, the year’s most alluring food.

Hidden Treasures: 8 Richmond Neighborhood Places Serving Something Extra Special

Trends in Richmond Dining: Everything Old Is New Again

Mood Mavens: How Restaurants Create the Atmosphere Richmond Diners Crave

Soup to Nuts: Seven Things that Drive Richmond Restaurant Critics Crazy

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