Pittsfield - Spice restaurant co-owner Joyce Bernstein appeared more florist than restaurateur as she carried several bunches of fresh flowers to the inside a walk-in cooler and then pulled some of the bright blooms out of the chilly space.
360 degree views here
"I'm like a mad florist," she said as she set single blossoms into small glass table-top vases and arranged bouquets in large - some even floor-size - containers.
By the time she was finished, fresh flowers held court along cloth-covered dining tables, polished wood bar surfaces, bathroom counter spaces and window panes, and waitress stations.
Do not scoff at the floral fascination; it's those niceties, those final touches, that have iced the fledgling restaurant's proverbial cake and is helping to fill the dining room weekend after weekend, Bernstein said.
"The Phone Rings Crazy Here"As the specially-arranged July 17 off-hours morning visit to the restaurant progressed, the telephone rang frequently, and in most cases, callers were seeking weekend reservations - which were already in short supply and it was only Tuesday.
"The phone rings crazy here, which is good," Bernstein said. "We have been booked solid for Thursday, Friday, and Saturday since we opened. The reservations have been sold out, that's the only way I can think of to describe it."
Inquiries about hosting special events such as baby or wedding showers at the restaurant are also increasing, Bernstein said.
Spice opened at 297 North St. in June and it's success may be of vital importance to the city's downtown.
Stunning Renovations
Bernstein and co-owner Lawrence Rosenthal bought the building, once the home of the Besse-Clark clothing store and a Goodwill Industries shopping outlet, for $270,000 in 2002 and have spent about $4.5 million in renovations.
A walk around the vast first floor revealed a stunning 135-seating capacity dining room accented with unique overhead lighting, large art prints on the walls, and ceilings specially treated to reduce noise levels. Two kitchens were part of the massive renovation process. The project included lavish renovations of the six bathrooms located inside the building's street level space and diaper-changing tables occupy men's and women's restrooms. One bathroom hosts, as a toilet surround, an ornate elevator cage once used inside the building; additional bathrooms are equipped with elegant lighting and framed art prints on the walls.
Original Art
Mixed in with the prints, the paintings, the array of sparkling wall mirrors, is a framed original crayon drawing, a rendering of fresh fruits and vegetables that holds it own amidst the fine art. The picture's artist is the four-year-old daughter of Chef Douglas Luf, said Bernstein.
"Isn't it nice?" Bernstein said of the framed depiction. "It fits beautifully right there."
Even the smooth, polished floor seemed to radiate warm light. The flooring is Ipe, a Brazilian, sustainably farmed wood and "is so hard it can't be nailed, it has to be drilled first," Bernstein explained.
Lounge
A lounge area situated in the same space as the dining tables and booths is illuminated by golden-colored globes suspended over the bar; a separate, adjacent space designated as a cocktail lounge is similarly lit with glass orbs of cinnamon-red hovering above the bar. Food is served in the lounge and reservations are not required, in fact, are not accepted, for the lounge.
The lounge offers its' own inventive charm, with a series of wooden chairs hung upside-down from one wall, and what might be best described as an open seating [translation: open conversation] plan at one end of a contemporary bistro-like room. There are booths and tables for those who wish to keep their conversations intimate. A television is in place at the bar.
"Sampler," "Bites" On The Menu
The menu is best described as fine dining and foods are offered and served as separate courses, with fresh flatware provided for each course.
There is a "sampler" menu that offers "crisp vegetables with dips" for $5 and "tasting of three cheeses" for $10. There are flatbreads, including a lobster and scallops, bacon and spinach creme fraiche for $13. A "bites" menu offers items such as lobster-stuffed deviled eggs for $9 and mini brioche burgers for $12. A "salad course" menu advertises frisee salad for $8 and a $7 celery heart salad among its' choices and a "first course" menu offers among the selections scallop and charred melon gazpacho for $8 and a $9 braised oxtail tamale.
Entrees include wood roasted trout with arugula bread salad and garni sauce [$18], grilled dry aged N.Y. strip steak with rustic stuffed potato and shaker butter [$29] and fillet of organic Scottish salmon with crushed potatoes and corn and leek chowder[$26].
Not Your Toddler's Chocolate SundaeDesserts include mixed berry almond shortcake [$8], chocolate "oops" [$8], old-fashioned carrot cake [$7] and a chocolate sundae made with a dark chocolate raspberry brownie, spiced pecans, brandied cherries, ginger crumb and belgian chocolate sauce [$8].
Children's Choice Menu
A children's menu for diners age 12 and under permits options via a "build-your-meal" concept. Chicken fingers, a hamburger, macaroni with butter and cheese or tomato sauce and meatballs or mini-mozzarella flatbread may be paired a choice of two sides, including applesauce, french fries, cucumbers with dip, grapes, and garden salad and topped off with a vanilla ice cream-and-cookie dessert for $5. The menu is printed on a large white sheet of paper that includes drawings that may be colored with an accompanying box of several crayons. Highchairs and booster seats are available at the restaurant.
Plans For Late Summer Lunching
Future plans include the opening of a banquet facility on the second floor, which is expected to host gatherings of up to 200 individuals, an ice cream-and-coffee shop, and a specialty market.
Bernstein said that the restaurant is planning to open for lunch during late summer.
The restaurant has been given an 11-year property tax reprieve, which means that Bernstein and Rosenthal are exempt from paying property taxes on the renovations until 2016.
Spice operating hours are Mon.-Thurs. 5 p.m. - 11:30 p.m. and Fri.-Sat. 5 p.m. - 12:30 a.m.. The restaurant is closed on Sunday. The restaurant telephone number is 413-443-1234.
Susan Bush may be reached via e-mail at suebush@iberkshires.com or at 802-823-9367.
If you would like to contribute information on this article, contact us at info@iberkshires.com.
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BRPC Exec Search Panel Picks Brennan
By Breanna SteeleiBerkshires Staff
PITTSFIELD, Mass. — The Executive Director Search Committee voted Wednesday to move both finalists to the full Berkshire Regional Planning Commission, with a recommendation that Laura Brennan was the preferred candidate.
Brennan is also the economic development program manager for the BRPC. She has been in the role since July 2023 but has been with BRPC since 2017, first serving as the senior planner of economic development.
She earned her bachelor's degree from Franklin & Marshall College in Pennsylvania and earned a graduate-level certificate in local government leadership and management from Suffolk University.
Zogg is vice president of place and transportation for Tysons Community Alliance, a nonprofit that is committed to transforming Tysons, Va., into a more attractive urban center.
He previously was the director of planning, design, and construction at Georgetown Heritage in Virginia, where he directed the reimagining of Georgetown's C&O Canal National Historic Park.
They each had 45 minutes to answer a series of questions on Saturday, and the search committee said they were both great candidates. Meeting virtually on Wednesday, the members discussed which they preferred.
"In my own personal opinion, I think both candidates could do the job and actually had different skills. But I do favor Laura, because she can hit the ground running and with the time we have now, I think she is very familiar with the organization and its strengths and weaknesses and where we go from here," said Malcolm Fick.
"I would concur with Malcolm, especially because she was the only candidate who could speak directly to what's currently going on in the Berkshires, and really had a handle on every aspect of what BRPC does, could use examples, and showed that she actually understood the demographic information when that information was clearly available on the BRPC website, and through other means, and she was the only candidate who was able to integrate our regional data, our regional demographics, into her answers, and so I find her more highly qualified," said Marybeth Mitts.
Brennan was able to discus the comprehensive regional strategy the BRPC has worked on for Berkshire County and said she made sure they included voices from all over the region instead of what she referred to as the "usual suspects."
"That was an enormous priority of ours to make sure that the outreach that we did and the input that we gathered was not from only the usual suspects, but community groups that were emerging in a lot of different corners of the region and with a lot of different missions of their own, and try to encompass and embrace as many voices as we could in that," Brennan said in her interview.
"I think that her knowledge of the BTI, for example, was important, because that's going to play a role in the questioning that we did on funding. And she had some interesting insights, I think on how to use that," said Irvin. "And in addition, I just thought her style was important.
"She didn't need to rush into an answer. She was willing to take a minute to think about how she wanted to move on and she did."
In her interview, Brennan was asked her plans to help expand funding opportunities since the financial structure is mainly grants and the government has recently been withdrawing some interest.
"With Berkshires Tomorrow already established, I would like to see us take a closer look at that and find ways to refine its statement of purpose, to develop a mission statement, to look at ways that that mechanism can help to diversify revenue," she said. "I think, that we have over the last several years, particularly with pandemic response efforts, had our movement to the potential of Berkshire's Tomorrow as a tool that we should be using more, and so I would like to see that be a big part of how we handle the volatility of government funding."
Member John Duval said she has excelled in her role over the years.
"Laura just rose above every other candidate through her preliminary interview and her final interview, she's been the assistant executive director for maybe a couple of years and definitely had that experience, and also being part of this BRPC, over several years, have seen what she's capable of doing, what she's accomplished, and embedded in meetings and settings where I've seen how she's responded to questions, presented information, and also had to deal with some tough customers sometimes when she came up to Adams," said Duval.
"She's done an excellent job, and then in the interviews she's just calm and thought through her answers and just rose above everyone else."
Buck Donovan said he respected all those who applied and said Zogg is a strong candidate.
"I think both and all candidates were very strong, two we ended up were extremely strong," he said. "Jason, I liked his charisma and his way. I really could tell that there was some goals and targets and that's kind of my life."
The full commission will meet on Thursday, March 19, to vote on the replacement of retiring Executive Director Thomas Matuszko.
In a time of federal funding uncertainties, community members are encouraged to maintain preventative health care, such as doctor visits. click for more
The administration will present a draft fiscal year 2027 budget on March 11, and has been focused on equitably distributing resources based on need while bridging a $4 million funding gap without layoffs.
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