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Pittsfield's Park Square Eyed for Historic District

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — Could Pittsfield have a historic district? A local panel will explore the idea.

On Monday, the Historical Commission agreed to start the long and winding road that could lead to designating Park Square (or other properties) as a historical district, which preserves and protects buildings and places with historical significance.  

The commission will gather additional information about the designation and possibly invite a presenter to explore it at a future meeting.

"We have to really think about this," City Planner Kevin Rayner said.

"…There's a long, windy road in front of us here to do this, but I think for some of these districts, it would be worthwhile to do so, and I was surprised to see that there weren't any local historic districts in Pittsfield, to be quite honest."

The city has more than 20 locations on the National Register of Historic Places, including the Park Square Historical District, but the designation just allows communities to apply for federal tax credits and doesn't impose restrictions on buildings.

The district could be one building, several buildings, or an area. Historic restrictions only apply to the exterior of buildings.

Rayner doesn't think anyone would argue against Park Square being a historic district. The area was laid out just a few decades after Pittsfield was given a town charter in 1761 and was the site of the first agricultural fair in 1810.

"There are some that would make more sense than others, and I think that Park Square could be a good test case for this," he said.

A report would have to be made, such as a Form A or Form B, and the historic district would go through the Massachusetts Historical Commission and Community Development Board before going to the City Council for a vote. The city planner imagines that it would also require some ordinance changes to guide the criteria and process.

Chair John Dickson recognized that Pittsfield has a number of properties on the national registry, which is more "honorific."

"The local historic district is an entity with teeth," he said. "It sets up a separate committee that reviews any different changes to the buildings and has to approve them, I believe."


He pointed out that the commission's endangered property casebook, local historic districts were recommended for the Park Square area and the Wyandotte Mill complex, and "they suggested that we could establish single building local historic districts for 16 other properties," though that seems a little out of their bandwidth.

Dickson thinks it is worth continuing the discussion, knowing it is a long process, and thinks Park Square is an easy one to do. He also recommended a single building district for the William Russell Allen house on East Street.

"It's pretty much entirely exterior, but it also prevents demolition," Rayner added.

"So if there's a building that the historic commission really wants to protect, you could put it in a local historic district, and if it comes to the historic commission for approval for demolition, then the historic commission can say ‘no.'"

Commissioner William Garrison recognized that there would be "a lot of political pieces," with people thinking that the city would tell them what color a building can be painted.

"I know Park Square might be exempt from some of that, but it would be a tough fight, as I predict," he said. "Not saying it's not worth fighting."

While fully in support of historic preservation, Commissioner Jeffry Bradway wondered if creating a historic district with restrictions might affect people's willingness to invest in city buildings.

It is imagined that there would be wiggle room within the regulations to foster preservation.

"It's basically just the commission stewarding that area and just controlling what kind of happens to those buildings," Rayner said.

"I think you're right. It might inhibit some development, but I don't think it's going to be like a hard wall. I think the commission can kind of talk to people and talk to the developer and really find the middle ground that works for both sides."

Earlier in the meeting, the commission discussed bringing light to endangered historical buildings through media profiles. The panel also discussed the concept of sponsoring Community Preservation Act funding applications for the properties.
 


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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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