Note: This piece I penned about the last day in business for Chiocca's Park Avenue was published by Richmond.com on Dec. 2, 2004. It ran under the title of "Exit the Masterpiece."

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On Monday, Frank Chiocca stood tending bar for his last shift. As he answered a question from a customer the phone rang; another old friend was calling to pay his respects. With the sun setting on what was a crisp autumn day Chiocca was reflective, yet upbeat, in the midst of his familiar five o'clock crowd for the last time.

Chiocca's Park Avenue Inn opened for business on June 18, 1964. It closed for good on November 29, 2004.

According to Chiocca a 1964 bottle of Richbrau, which was then brewed and bottled about a half-mile from his Fan District location, cost a quarter. He chuckled, "Forty years! I didn't have two nickels to rub together when I got here."

To say Frank Chiocca, 79, has the food-and-drink biz in his blood is a bit of an understatement. After returning to Richmond from service in the Italian army during World War I, his father, Pietro Chiocca -- whose two older brothers were already running a restaurant at 812 W. Broad Street called Jimmy's -- became a partner in Silvio Funai's restaurant. The building at 327 E. Franklin St., which no longer exists, had previously been a public library. In 1937 "Pete" Chiocca bought Funai out and renamed the place Chiocca and Son.

Before they left to serve in the American armed forces during World War II, Pete's boys -- Andrew, Joe, Mario and Frank -- all worked in his restaurant, which was across the street from the Richmond Newspapers building.

In 1947 Joe opened his own eatery at 2915 W. Cary St. (in the building that now houses The Track); he called it Chiocca's. In 1952 brother Mario followed suit by opening his version of a Chiocca's at 425 Belmont Ave. His children, Tim and Carla, still operate that basement tavern today, in much the manner it has always been run.

In 1961 Pete Chiocca closed the original downtown Chiocca's. Using the typewriter with which he had created the daily menus for years, Frank then put together a few recollections of his father's place to help columnist Charles McDowell with a piece he wrote paying tribute to the passing of a favorite haunt. According to McDowell's account, Frank's history recalled, "... the prohibition days, the bawdy girls who would occasionally saunter in to catch the eye of a medical student, a lawyer, an artist, musician, and perhaps even a newspaper man. ...and the ever-present gas pilot light at face level near the tobacco case, for lighting one's cigar or cigarette."

Chiocca's Park Avenue Inn was known for its time-capsule atmosphere and its made-to-order sandwiches; the signature sandwich was called "the Masterpiece." It featured an anchovy sauce based on Frank's mother's recipe. Watching his hands carefully constructing a sandwich and arranging the presentation on the plate was always worth studying; he was a polished craftsman.

In recent years his shrinking customer base was made up mostly of young families from the surrounding blocks who eschewed fast food, and graying beer aficionados who grew up in that same area. Now those loyal customers have lost an authentic connection to a sepia-toned time when the Fan District was dotted with Ma and Pa restaurants and small markets.

Moreover, the list of forgettable dives and pretentious hash houses that have come and gone in the Fan during Frank Chiocca's steady 40-year-run is too long for this limited space.

“All things come to an end,” Chiocca shrugged. “Forty years; it’s been a good run.”

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