After ringing the bell on the heels of a tip, Brian rings the bell and declares that “an angel just got their wings.” A warm hello, and a “God Bless” are directed at each and every customer that walks through the door of the East Pines shopping center store. Every customer is important and all appreciate the “down home” atmosphere that exists in the restaurant.

It started in 1957, a small business in a small shopping center. The East Pines shopping center was a different place in those years. Kay Cee Drugs, Cooper’s Bakery, Albert’s Beauty Salon, High’s and Hi Gear are all gone now. After 66 years, and many changes, the last of the original stores at the East Pines shopping center, Pizza Oven, is closing its doors.

Brian Boileau, and a few partners, opened the Pizza Oven during Dwight Eisenhower’s second term. In those days, the restaurant opened at 11am and stayed open until 11pm. Those long, and late hours, continued until recent years. As Brian grew older, he changed the lunch/dinner menu to a breakfast/lunch setup.

Brian’s daily regimen has been the same for many years. A 2am wakeup starts the day followed by a 3am arrival at the restaurant. The food preparation starts early in the morning and continues throughout the business day. Unlike most owners, Brian greets the customer, rings the register, and engages in folksy conversation with everyone that enters the store. An old-time bell, sitting close to the register, sounds off when a customer leaves a tip.

Dave Stott, a former resident of East Pines, comes back to the restaurant on a regular basis. He lives in another state but never fails to visit the store when he comes to town. “This is a place that always had great food and great conversation from a great owner.” Like many, Stott speaks about the lack of eating establishments that provide good service and great food. Pizza Oven is the one constant in a constantly changing world.

The original menu, in the old style, still resides on the wall behind the counter. The menu has changed as have the prices given the long-life span of the restaurant. When the store opened, there were 13 toppings offered on a pizza. Over the years, the number of toppings grew to 23. Whatever the changes to the menu, pizza has always been the number one draw and revenue producer.

It’s an atmosphere, at Pizza Oven, that takes us back to the days when local businesses ruled the day. Long before chain establishments began dotting the landscape, small businesses formed a link between store owners and community residents. It’s the way life has changed in America. Box stores and national chains have displaced the small establishments that delivered a personal touch. In most developed, urban areas, small businesses undergo daily challenges to stay in business due to competition from large corporate entities. It’s likely, that during the next generation, that “Pizza Ovens” will be gone with the wind.

A “Shirley Chisolm for President” political poster and a poster that that advertised the coming of Sam Cooke, Otis Redding, Jackie Wilson, and Wilson Pickett at the Paramount Theatre in 1963 adorn the walls. Hundreds of ball caps, hung from ceiling, along with framed news clippings dating back nearly a hundred years cover every inch of the store. Photos from the glory days of the Washington Redskins franchise along with other sports memorabilia fill in the rest of the available space.

As Brian heads into retirement, at the age of 90, he leaves a loyal following. Hundreds of loyal customers pulled into the Pizza Ovenparking lot at 4am, during those last days, to ensure that they got a last chance to see Brian and order a last pizza. After 66 years in business, Brian may be a bit more physically challenged but his mind is as sharp as ever. His cheerful demeanor and welcoming nature kept customers coming back for years. He will be missed by his customers. And, America will miss him as more businesses, like Pizza Oven, sail over the horizon. It’s the end of an era but the memories that he imparted to thousands will carry on for many years.

Writer: Russell C. Stott, (202)-669-0405, This email address is being protected from spambots. You need JavaScript enabled to view it.

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