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A melee that broke out at Sportsman's Cafe won't result in any penalties for the bar after the Licensing Board determined its staff acted appropriately.

Pittsfield Board Says Club Responded Properly to 'Melee'

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The Licensing Board chose not to penalize a Peck's Road bar for a melee that resulted in one arrest.

The panel voted Monday to file a show-cause hearing for the Sportsman's Cafe following a large fight on Dec. 10. It was determined that the owners responded appropriately.

"This is the first incident for this owner of the bar. I think they took appropriate action to remove the individual from the premises," board member Jody Phillips said.

"Unfortunately, you couldn't control what happened outside afterward."

Around 12:50 a.m. that Sunday, several officers responded to the Sportsman's for a report of a fight between 10 to 20 people outside. When officers arrived, they saw about 10 people between the bar and the parking lot across the street.

After speaking to witnesses and involved parties, the police concluded that an assault had taken place between a man and his girlfriend, the disturbance then spread between the man and others within the bar and then moved outside and across the street.

"The incident was brought to my attention and has resulted in me bringing forth this request for a show cause hearing before the board," Lt. Matthew Hill explained.

Co-owner Jonathan Griffin explained that his partner Mike Martino was at the bar until midnight and when he left there were two doormen and a bartender.

"This guy ended up attacking his own fiancée. He ended up punching her in the face several times," Griffin said, adding that the man was reportedly from out of town and was not recognized.



In response, the staff worked to remove the man from the establishment. At one point, one of his friends attacked one of the security guards, which resulted in an arrest and charges.

"Once he started attacking my security guy, a couple of customers tried to intervene to try to help, which didn't really help," Griffin said. "And then it just, like I said it turned into a melee."

The tapes from that night were reviewed with staff and they spoke about ways to better handle the situation, he added, and they are feeling better prepared.

Officers reported that they could control the scene and everyone separated pretty well, eventually dispersing to their cars across the street. When the first officer arrived, he reported that about 10 individuals were "blocking Peck's Road" from the front of the bar to the parking lot arguing.

Board member Kathy Amuso said that sometimes licensees come before the board and they don't seem to take responsibility, and while she believes things did get out of hand, the response was appropriate.

"I think the fact that the security guard at least tried to get the guy outside of the building, which was the responsible thing to do," board member Dennis Powell said.

Also on Monday, the board filed a show cause hearing for Thistle and Mirth after a stabbing on Thanksgiving Eve. Since the incident, the owners rebranded and reduced hours to curb that behavior and the board was satisfied with the actions taken.


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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me." 

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal." 

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go. 

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

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