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Allendale Pine is proposing to add 21 new lots to the park.

Pittsfield ZBA Continues Allendale Pines Expansion Request

By Brittany PolitoiBerkshires Staff
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Aerial view of the proposed property line from the application.

PITTSFIELD, Mass. — The Zoning Board of Appeals is not ready to approve a special permit to expand Allendale Pines.

The panel last week continued Eagle Allendale LLC's request for the expansion and alteration of the mobile home park to create 21 new sites adjacent to 389 and 399 Cheshire Road.

This was largely due to the board's feeling that matters had not been resolved with an abutter, Shaun Zatorski of 399 1/2 Cheshire Road. 

"We need to regroup on this," Chair Albert Ingegni III said at Wednesday's meeting. "It strikes me that there's more than conflict, I think there's missing information that we need to make some good decisions."

An attorney representing Zatorski argued that he will be negatively affected by the increased use of a right of way that Eagle Allendale plans to pave for access to the expanded lots. Zatorski is the owner of a tree service business and says he needs to have sufficient access for his equipment.

"When he purchased the house, it was a simple right of way for usual purposes and uses in 1923," he explained.

"Now it's going to be somewhat of an access private way, much wider, much more traffic. That's detrimental to him. His kitchen window sits 15 feet from where the curb is going to be for this access route,15 feet. Comings and goings of cars. Imagine being at home at your kitchen window and there are now 21 residents that live up behind you that use that access point in and out of your driveway."

Project engineer Brent White of White Engineering said the applicant has attempted to provide more screening from the house to the driveway but there was concern that it would prohibit Zatorski from using it.

"We have no issue with them utilizing that driveway with their equipment to come and go once the community is built," he explained, adding that he was instructed to essentially remove the screen with the understanding that the board can set conditions as they see fit.

He later added that the proposal would improve access because it provides a 26-foot wide paved road that the resident can use without obstruction.

The board deferred a decision until its Oct. 19 meeting and hopes that in the meantime, the two can work something out.


Eagle Allendale plans on expanding the 65-lot park with 21 new 5,000 square-foot lots, separating the parks into AP South and the new AP North.

Lot rent is proposed to be $550 for AP North and the existing lots' lower rate of $320 will not change.  The higher rate is attributed to the costs of creating a new lot from scratch and inflation.

The proposal utilizes an existing curb cut to create a paved driveway from Cheshire Road to the new portion of the park, which would have to be cleared and graded.

Several other nearby residents attended the meeting to express concerns about the expansion, mainly related to possible traffic impacts and safety.

A traffic study stated that the project would have a negligible impact, causing a 0.6 percent increase in traffic during the peak hour.

Ward 1 Councilor Kenneth Warren is an abutter to the proposal and believes that it will have a significant impact on traffic and worsen existing conditions.

"I don't see how anyone doesn't believe that it will have a significant impact on the traffic situation at the spot it is proposed. I'm going to give you several reasons from the past the present and the future of why. In the past as it's already been mentioned, there have been multiple accidents, including one or two deaths," he said, listing a handful of incidents that have happened on the corridor.

Warren stated that making a lefthand turn in that area of Cheshire Road is "taking his life into his hands" and addressed Zatorski's concerns, saying an original plan had screening all the way to the end of his property on Cheshire Road and there was no access.

He also advised the board to think about the future use of the Berkshire Mall and how it will affect traffic. In July, the Lanesborough Selectmen authorized negotiations for a host community agreement with a cannabis cultivator in the former anchor stores.

"We've all got to understand that that's eventually going to be something, there's going to be an incarnation there," Warren said about the mall. "And that's going to add traffic to that area along with this traffic so the fact is there's going to be an impact."


Tags: ZBA,   mobile home park,   

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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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