“It’s probably the number one question we’ve gotten since we announced the reopening,” said Ralph DiTucci, one of the partners behind the transformation of neighborhood staple Richmond’s Tavern into The Richmond. “We’ve got the wing recipe, and they’re definitely coming back to the menu.” When the well-worn neighborhood bar announced its sudden closure in October 2020, most comments called back to those amazing chicken wings. Great wings aside, it was hard to imagine this unique two-level bar with its awesome outdoor rooftop patio would close its doors for good. Fortunately, Ralph knew the old Richmond’s was a diamond in the rough, and he waited patiently for the right opportunity. That chance came in 2021, when the building owner was looking for a new partner to develop the historic bar into a thriving business once more.

The hundred year old building has always been home to a bar and restaurant of some sort, carrying the “Richmond’s” name since at least 1985. When you walk in, you’re immediately greeted by a very traditional, heavy, dark, polished bar. The integrated open grill and kitchen area harkens back to old school city taverns that would carve fresh roasts on the bartop, or fry up a batch of snacks to order right in front of you. Upstairs was host to a smaller second bar and lounge area, leading to a rooftop patio area that I personally considered to be one of the best kept secrets in the city. As one of the great neighborhood dives in the East End, Richmond’s was always host to a diverse and eclectic clientele.

Ralph and his partners don’t want to change any of that. A Rochester native that moved to California and spent nearly two decades in hospitality management overseeing a portfolio of bars and restaurants, he always had an eye toward opening his own place. In 2018, he opened Bar Mecca with Megan Goodney, a “pro shop for bartenders,” as Ralph describes it. Inside, you can find everything from Rochester’s most complete library of cocktail bitters, to unique bar tools and glassware. Open to the public, “Our biggest customers are home bartenders looking to learn more about making great cocktails.” As the modern cocktail revival hit Rochester, an outgrowth of this business was Cristallino Premium Ice, which makes crystal-clear oversize blocks of ice that are sold to local restaurants and high-end cocktail bars. Did we mention Bar Mecca is located next door to Richmond’s?

Jim Zobel and Ralph DiTucci at the familiar downstairs bar at The Richmond.

The commitment to the Richmond’s revial is clear. “We love the brand, we love the neighborhood, and we want to give them a better version of what they love.” That meant stripping out the old drop ceiling and restoring the original pressed tin concealed within. Upstairs, decades of dull brown paint were stripped away to reveal original brick walls full of character. Reclaimed timbers from a home that predates the founding of Rochester are incorporated into a bannister. The patio deck will once again beckon patrons to step outside and enjoy the views. Kitchen storage has been moved out of the dining area, which will be reconfigured with a “living room lounge” motif. And yes, the bathrooms have been completely rebuilt. “We want people to walk in and still recognize their favorite bar,” Ralph explained, “and we’re making some things better than they remember.”

Dough Boyz grew out of the pandemic, starting out in Jim Zobel’s garage, later leading to a series of popular pizza pop-up events in 2020. A chef who previously put in a three year stint at Branca, Jim will be responsible for shaping the weekly menu at The Richmond. “We’re aiming for simple bar food that people like,” including traditional staples like fries, onion rings, chicken wings, and the like. Add to that Korean steamed buns, Buffalo cauliflower bites, several vegan options, and yes, pizza. “We’re proud that most items will be made in house, including our own condiments and pickles.”

The upstairs outdoor deck has been cleaned up.

So what about drinks? “Our tap list has a huge emphasis on local craft,” Jim said. Of the ten taps at the bar, two will be dedicated to Mortalis Brewing, featuring at least one stout and one sour. “We’re also excited to feature the Roc N’ Boyz [Italian Style Pilsner] that Roc Brewing made for one of our pop-up events.” Rounding out the starting lineup will be contributions from Swiftwater Brewing, OtherHalf, K2 Brothers Brewing, Knucklehead Craft Brewing, and Fifth Frame. Embark will be providing a cider, and two nitro taps will be dedicated to Guinness and one other selection.

While downstairs will retain the feel of a comfortable neighborhood bar, the upstairs space will be transformed into a cocktail lounge. “I draw a lot of inspiration from the old Milk & Honey in New York City,” said Ralph. Now closed, Milk & Honey sparked a revival of cocktail culture and speakeasies. “Upstairs, we’re going to stick to simple things done well.” Standards and classics like the Old Fashioned and Negroni are close to Ralph’s heart, while Megan is more “nouveaux,” inspired by the cocktail revival taking place across the country. What does that mean, exactly? “More experimentation with ingredients that harmonize, taking you in directions you wouldn’t expect.” Presentation is important, with crystal-clear ice, and colorful cocktails with “gem like” clarity.

The dining area downstairs will be rehabbed to include a casual “living room” motif.

During my hang-out with Ralph and Jim, we sat at the bar while contractors buzzed all around, putting the finishing touches on a months-long rehab. “We’ve already started training staff, and we’re looking to open for soft events by the end of July.” I blinked and had to check my watch, as we’re already at mid-July as I write this. If you loved the old Richmond’s, I think you’ll enjoy the care being taken to not only preserve the traditions that made Richmond’s great, but also the effort put forth to elevate The Richmond and maintain its position as a staple of the East End for years to come.

The Richmond is located at 21 Richmond Street in Rochester, and you can follow them on Facebook (no opening date announced yet).