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.
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Capeless Students Raise $5,619 for Charity
By Breanna SteeleiBerkshires Staff
PITTSFIELD, Mass. — Students at Capeless Elementary School celebrated the season of giving by giving back to organizations that they feel inspired them.
On Monday night, 28 fourth-grade students showed off the projects they did to raise funds for an organization of their choice. They had been given $5 each to start a small business by teachers Jeanna Newton and Lidia White.
Newton created the initiative a dozen years ago after her son did one while in fifth grade at Craneville Elementary School, with teacher Teresa Bills.
"And since it was so powerful to me, I asked her if I could steal the idea, and she said yes. And so the following year, I began, and I've been able to do it every year, except for those two years (during the pandemic)," she said. "And it started off as just sort of a feel-good project, but it has quickly tied into so many of the morals and values that we teach at school anyhow, especially our Portrait of a Graduate program."
Students used the venture capital to sell cookies, run raffles, make jewelry, and more. They chose to donate to charities and organizations like St. Jude Children's Research Hospital, Berkshire Humane Society and Toys for Tots.
"Teaching them that because they have so much and they're so blessed, recognizing that not everybody in the community has as much, maybe not even in the world," said Newton. "Some of our organizations were close to home. Others were bigger hospitals, and most of our organizations had to do with helping the sick or the elderly, soldiers, people in need."
Once they have finished and presented their projects, the students write an essay on what they did and how it makes them feel.
"So the essay was about the project, what they decided to do, how they raised more money," Newton said. "And now that the project is over, this week, we're writing about how they feel about themselves and we've heard everything from I feel good about myself to this has changed me."
Sandra Kisselbrock raised $470 for St. Jude's by selling homemade cookies.
"It made me feel amazing and happy to help children during the holiday season," she said.
Gavin Burke chose to donate to the Soldier On Food Pantry. He shoveled snow to earn money to buy the food.
"Because they helped. They used to fight for our country and used to help protect us from other countries invading our land and stuff," he said.
Desiree Brignoni-Lay chose to donate to Toys for Tots and bought toys with the $123 she raised.
Luke Tekin raised $225 for the Berkshire Humane Society by selling raffle tickets for a basket of instant hot chocolate and homemade ricotta cookies because he wanted to help the animals.
"Because animals over, like I'm pretty sure, over 1,000 animals are abandoned each year, he said. "So I really want that to go down and people to adopt them."
Kyzer and Cali are both poodles. Kyzer is the male and is 7 years old, and a little bigger than his sister Cali, who is a miniature of Kyzer and 8 years old.
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A 700-square-foot outdoor water attraction is planned for the 2.1-acre park at 30 John Street. City officials hope to have it operational by summertime.
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