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Transformative Development Initiative Fellow Julie Copoulos outlines the three-year program's progress in bringing life to North Street and its goals for 2024.

Pittsfield TDI Partnership Aids Downtown Businesses, Activates Spaces

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — A total of $469,000 aided downtown businesses through MassDevelopment's Transformative Development Initiative last year. 

On Tuesday, TDI Fellow Julie Copoulos outlined the three-year program's progress in bringing life to North Street and its goals for 2024.

"Recently someone said to me, 'Well, you know, mayor, we need to start getting some storefronts open,' and thanks to Julie's work, we have six or seven new downtown businesses," Mayor Peter Marchetti said.

Since 2022, Copoulos has collaborated with over 20 stakeholders in the TDI district to foster equitable investment. Efforts are focused on housing, pedestrian infrastructure, public spaces, and small businesses.

"Tonight I want to highlight a few early wins for the council," she said.

Downtown Pittsfield became a TDI district a couple of years ago after the initiative was successfully applied to Tyler Street. TDI concentrates economic development activities, resources, and investments within designated neighborhood areas for a term of two to four years. The districts are mixed-use with a commercial component, compact, and defined by a walkable, dense physical environment.

In 2023, $469,000 in investments supported small businesses directly and indirectly through equity and local grants and an additional $125,000 will launch on Friday to support support existing businesses by providing direct grants and consulting and improving community connections.

The equity grants are administered by the state and the local grants are administered by partners in the area. Eight businesses secured funding including Marie's North Street Eatery, Brazzuca's Brazilian Market, and BB's Hot Spot at The Lantern.

A $65,000 TDI Creative Catalyst grant funded a series of "Let it Shine" murals, "The Lab" technology at the Boys and Girls Club of the Berkshires, and Pittsfield Community Design Center.



Looking ahead, there is a focus on activating spaces such as Dunham Mall and Burbank Place with plans for lighting, seating, art and programming guided by community input. Designs will be unveiled in just weeks. A hearing was held for the activation of the two alleyways last month.

The project has secured $52,000 of its $70,000 goal through a $35,000 Commonwealth Places grant, $15,000 from Pittsfield Beautiful, and $2,000 from NBT Bank's partnership with the Let It Shine! public art program. A fundraiser was launched for the $18,000 gap, as the $35,000 state grant needs to be matched by the community.

Last year, the city unveiled eight new murals through the public art partnership with local artists, Downtown Pittsfield Inc., and the TDI.

Behind the scenes, artist housing is being explored with theater nonprofits, identifying underutilized spaces for downtown mixed-use housing development.

"I want to emphasize that this progress and process is driven by local partners and leaders," Copoulos said. "I'm pleased to work with the hardworking and innovative people of Pittsfield every day."

She reported that since coming to the district, 18 to 20 businesses have opened in the downtown.

"I appreciate the work that you do," Ward 5 Councilor Patrick Kavey said, explaining that there was a time before the pandemic when the corridor was bustling and he feels it is returning to that way.  


Tags: Downtown Pittsfield,   

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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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