Pittsfield Restaurant Owner to Purchase Patrick's Pub

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — Patrick's Pub will carry on its operations under the ownership of a familiar face in the local restaurant industry.

On Monday, the Licensing Board approved two license transfers and a manager change for Patrick's Pub. John McNinch, the former owner of The Olde Heritage Tavern and proprietor of 101 Restaurant and Bar, is under contract to purchase the popular eatery.

McNinch, who was unable to attend the hearing, will be the new manager. The pub had its seven-day all alcohol and sidewalk cafe licenses transferred to the new owner. It was also approved for an hour increase from 11:30 p.m.to 2 a.m.

Attorney Jeff Lynch — representing McNinch Restaurant Group LLC — said there is no immediate intent to extend the pub's hours but the owners would like to have that discretion to be consistent with other surrounding restaurants.

Though the ownership will change, the intent is to preserve the nearly 40-year-old restaurant's vibe.

"We plan to do a similar type of food, we'll put our own twist on it with a couple of changes but the vast majority of the menu and the staff will hopefully all be the same depending on whether the staff wants to stay," McNinch's son and business partner Tucker McNinch explained.

"We plan on keeping as much the same to keep that iconic Patrick's feel because obviously it is a mainstay of Pittsfield so I wouldn't want to mess with something that's not broke."

In the fall, former owners the Powell family decided to sell the business after 20 years of running and then owning it.

The business at 26 Bank Row was originally listed for $289,000; it does not include the building Patrick's opened as a bar in 1985 and the current proprietors gained complete ownership in 2008. Over the years, the restaurant has expanded into the space next door, adding a banquet room.

Lynch highlighted McNinch's experience in the hospitality industry over the past two decades.

After closing the Olde Heritage last year, the family business announced its venture with 101 Restaurant and Bar, aimed to serve a slightly elevated version of the American cuisine that they are known for.

That restaurant has been open for a few months.

"It's clear that Patrick's has been a real mainstay, an iconic landmark right in the center of the city of Pittsfield," Chairman Thomas Campoli said.


In other news, the board heard from two local eateries that have had disturbances requiring law enforcement.

A hearing from Pepper Dining Inc. doing business as Chili's Grill and Bar was continued to the February hearing so the panel has time to review video evidence of a seemingly intoxicated man causing a disturbance in December.

After less than two beers, the man reportedly started being argumentative and was cut off at the bar.  Staff members present said his behavior escalated and he was eventually escorted to the exit by the general manager, who had a struggle with him after other patrons were triggering his anger.

The board was disappointed to receive a highly redacted account of what happened from the Police Department. Captain Michael Grady said the nature of the report is because the man was arrested later that night after police were dispatched to his home and it is an ongoing investigation.  

He did not give details about the individual or the nature of his arrest.

In conflicting reports, a member of the waitstaff told Police Officer Anthony Dayton that the man seemed intoxicated when he came in but the general manager and kitchen manager refuted this claim, saying the staff said the patron seemed "fine" before escalation.

The board discussed the incident with the police and Chili's staff who were present for more than a half hour. They then decided to deliberate if the eatery served a seemingly intoxicated person and is at fault after they watch a cell phone video that another patron recorded of the event.

The video will be sent to each board member in the meantime.

The board also filed a hearing for C.T. Colvin Inc. doing business as Crossroads Cafe for a number of disturbances that the policed were called for.

Police were dispatched to the bar four times since August and said the owners cooperated fully each time.

In late November, a large fight — described as a melee — broke out, emergency medical services were called for one man, and a Shotspotter activation occurred in the area outside of the bar. Grady said police believe there were shots fired by a group of people who were turned away and that the incident is under investigation.

The owners believe it is the same group of people who have incited the disturbances and have put in a number of measures to avoid future problems including reduced hours, additional staff, and upgraded surveillance and security. They said they are revamping their business model as well.

The board and police found that they are dedicated to addressing these issues. They were advised to make sure the authorities are called whenever there is a disturbance.


Tags: license board,   restaurants,   

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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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