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Design Guidelines Adopted for Pittsfield Downtown Creative District

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The Downtown Creative District now has design guidelines to better guide development within the corridor.

On Tuesday, the Community Development Board adopted guidelines to provide clarity in the design process for developments or renovations within bounds. Because this is not a part of the city ordinance, it does not have to go through the City Council.

After explaining that the guidelines are within the panel's purview, Chair Sheila Irvin commented that members have been looking at them for "a period of time now." They were approved with no conversation.

These parameters will be used to review applications for a building permit, site plan review, special permit, or variance in the Downtown Creative District, which was created two years ago.

"The design guidelines provide illustrations for standards required in the zoning ordinance for the Downtown Creative District and for advisory guidelines that supplement those standards," the document reads.

"Specific guidance for infill development and general guidance for the renovation and rehabilitation of buildings is included because of the importance of Pittsfield’s architectural heritage in the Downtown Creative District."

Community Development & Housing Program Manager Nate Joyner and former City Planner CJ Hoss last June began working with Emily Keys Innes, principal of Innes Associates, to develop the guidelines.

The document provides definitions for street types with design principles, standards, and checklists to simplify the administrative review.  It then gets into advisory design elements that are not explicitly stated in the zoning ordinance such as building form, uses in the yard setback, and storefront design.

It also offers guidelines for infill development in relation to the existing architectural context and for renovation and rehabilitation, recognizing Downtown Pittsfield's historical elements.

The board was not yet ready to vote on the second ask of the night: to become the petitioner for proposed amendments for zoning ordinances related to the DCD guidelines.  

These changes have to do with parking regulations, as Innes said Pittsfield's current parking table requirements could be confusing for developers.  

The team looked at what other communities were doing for best practices and developed a proposal that uses codes to better understand how much parking is required.



Board member Libby Herland pointed to a few items in the parking table that she felt did not fit, feeling that some labels were inconsistent.

She pointed out that art galleries are "by right" and don’t need to conform to the street type.

"I would think that our galleries wouldn't be treated any differently than the other things that we have basically in this category," she said.

Joyner said art galleries are listed in the by-right use in the DCD zoning but a footnote can be added for clarity.

Herland also pointed to the presence of golf courses, riding stables, shooting ranges, and skiing areas which are included as "by right" uses.

Joyner agreed that it "feels off."

"Some of these were basically, the uses were inherited by the previous zoning districts that existed here," he said.

The document will be revised and returned to the board.

In other news, the panel supported a site plan review for the new construction of a Williams College boat house with team rooms, changing rooms, toilets, and boat storage bays at 5 Onota Lane.  A waiver for driveway setback requirements was also approved.

This will replace the college's former boathouse with a driveway curb cut on Peck's Road. Paving improvements on Onota Lane and new paving within the 65,000-square-foot site are also proposed.


Tags: creative district,   

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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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