Allegrone Construction Co. is undertaking an $18 million overhaul of the historic Wright Building and the Jim's House of Shoes property
PITTSFIELD, Mass.— A $1.37 million grant from the state will enhance Allegrone's renovation of the Wright Building.
On Tuesday, the City Council accepted $1,370,000 from the Massachusetts Executive Office of Housing and Livable Communities' HousingWorks Infrastructure Program. It will support streetscape infrastructure improvements and the conversion of the rear vehicular alleyway into a pedestrian way behind the building.
The city-owned alleyway, currently fenced off and used for building materials, connects the Hotel on North block to the Intermodal Center.
"It's going to make it not a vehicular alleyway anymore but a pedestrian way," Director of Community Development Justine Dodds explained. "There is going to be some landscaping, some fencing, and those types of improvements."
Ward 5 Councilor Patrick Kavey said that when he was the hotel's operations manager, people complained about how dark that area was. Dodds confirmed that lighting is part of the project.
"It's going to make it a real welcoming space," she said, explaining that it will connect spaces in the downtown as well as businesses and new residents in the apartments.
Allegrone Construction Co. is undertaking an $18 million overhaul of the historic Wright Building and the Jim's House of Shoes property. The project combines the two buildings into one development, retaining the commercial storefronts on North Street and providing 35 new rental units, 28 market-rate and seven affordable.
The city applied through the Community One Stop for Growth, a single application portal and collaborative review process for community and economic development grant programs. The HousingWorks Infrastructure Program provides funding to municipalities and other public instrumentalities for activities related to infrastructure projects associated with housing development.
This project aims to create a "hospitable, safe, inclusive public way connecting to the transit center with the downtown corridor."
The design phase is projected to cost about $56,000 and the construction about $952,000. The rest of the grant is for administration, contingency, and miscellaneous expenses.
Last year, the project was awarded more than $4 million through the state's Housing Development Incentive Program. The city also approved a 10-year tax increment financing agreement with the developer with a savings of over $400,000 through that period as a requirement to receive state tax credits through the HDIP.
The Tax Increment Exemption (TIE) freezes the current property values and base value, and phases in the increased property taxes that result from the upgrades, beginning at 100 percent forgiveness in the first year and decreasing by 10 percent each subsequent year over the term.
The Wright Building's current assessed value is $497,900, and the former Jim's House of Shoes property is $229,900. The redevelopment of these buildings is projected to increase each property's assessed value to more than $2.5 million and more than $1.9 million, respectively.
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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.