Tracy Schuhmacher|Rochester Democrat and Chronicle
For the past three years, Ralph DiTucci has done business next door toRichmond's,a longtime bar inRochester’s East End. And throughout that time, he has had his fingers crossed that the popular establishment would eventually become available.
DiTucci grew up in Rochester and moved to Los Angeles in his early 20s. After 19 years working in the bar trade in California, he returned to Rochester with the goal of opening his own place.
But instead of opening a bar, he wound up opening two bar-adjacent businesses. Together with Megan Goodney, he owns Bar Mecca, an intimate retail store at 17 Richmond St. that sells bitters and other cool cocktail supplies. And behind the shop, DiTucci owns and runs Cristallino Premium Ice, which freezes ice in 300-pound crystal clear blocks and cuts them into the oversized cubes used athigher end cocktail bars.
DiTucci kept looking for the perfect space to become available, and he came close to signing on the dotted line a few times, but something held him back.
Richmond'sclosed in October, a casualty of the coronavirus pandemic, and Brian Creary purchased the building as a real estate investment.
He initially had lined up a tenant for the space, but when that operation went under, he connected with DiTucci. Both men are graduates of McQuaid Jesuit High School, they noted. They are now moving forward as partners in the bar, which will be called The Richmond when it opens in July (or thereabouts).
Layered history
According to City Historian Christine Ridarsky, the building was constructed in 1920, and an addition likely followed in 1930.In the early 1930s, it was home tothe Mickey Mouse Restaurant, which was shortened to simply Mickey Mouseafter Prohibition. By the 1950s it was calledRichmond's Grill.In the early 1980s it was home to the New Wave clubSchatzee's. In 1985, it became Richmond's and changed hands over the years.
Creary, who can be found in the building splattered with paint from head to toe, is clearly enthusiastic about the building and the bar.
In the past several months, original brick walls have been uncovered and sandblasted. Two drop ceilings have been removed and original tin ceilings restored. A bar top has been made from wooden beams found in the renovation.
Most of the floors were toobeat up to be restored, but the old penny tile behind the bar remains. "The conversations that were had and the beer that was spilled on this tile," Creary mused. Indeed, if those penny tiles could talk, they would have entertainingtales;Democrat and Chronicle stories from over the years reveal a colorful history, includinga 73-year-old man throwinga chair in 1952 and breaking seven bottles of liquor.
It's the kind of place DiTucci holds close to his heart."I love bars," he said. "I've given my whole life to bars."
Old bar, new approaches
During his time in Los Angeles, DiTucci helped restore and reinvigorate classic neighborhood bars, and he's bringing approaches that were successful inCalifornia to The Richmond.
The Richmond will have two formats under one roof. The renovatedfirst floor will continue to be a casual neighborhood bar. The kitchen walls have been removed, enabling the bartenders to also prepare a concise food menu that will includewings."Everyone is doing everything," DiTucci said.
This approach will cut down on staff, he said, which means the business can train more and pay more. "We hired people who are looking for more than a job," he said. "They want to elevate their hospitality."
Astute restaurant-goers will recognize the service model as the one used at Rella, the seafood-focused restaurant at181 Monroe Ave. Butwhereas Rella has a primary focus on food, The Richmond will emphasizeits bar program.
The cocktails will be served with clear ice from Cristallino Premium Ice. A new draft beer system will feature local craft beers; domestic beers will be available in cans and bottles.Gerald "JJ" Cutaia, sommelier for Restaurant Good Luck, is developing the wine list.
On Thursday, Friday and Saturday nights, Dough Boyz will dish up made-to-order pizzas based on naturally leavened homemade doughs. Owners Anthony Yockel and Jim Zobel have gained a following for theirNeopolitan-stylepizzas at pop-ups at various establishments in the area.
The second floor will be converted into an intimate lounge with a fireplace and a chef's table. Cocktail and food pairings, held in collaboration with local chefs, will be offered Sunday through Wednesday by reservation.
A rooftop deck in the shadows of a billboard is being spruced up and will also reopen.
More: Eating and drinking in the Rochester area: What's new, what's changing
More: Rochester Cocktail Revival 2021 to kick off in August. Here are the bars participating
At 21 Richmond St., The Richmondisfew steps away from East Main Street, on thestretch between the Eastman Theatre and the Inner Loopwhere many ofthe buildings are small and humble.
To the west is downtown, and the now grassy Parcel 5. To the east is the Public Market district, a thriving destination for food and drink. It is also walking distance from the filled-in stretch of the Inner Loop and the Neighborhood of the Arts.
DiTucci loves the neighborhood and think it holds great promise."This is where it is all going to converge," he said. "I want to be a part of that."
Tracy Schuhmacher is food and drink reporter as well asstorytelling coach for the USA Today Network's Storytellers Project. Email her atTracyS@Gannett.com. Follow her on Twitter or Instagram as @RahChaChow. Thanks to our subscribers for supporting local journalism.
