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The city is considering designating Park Square and other properties as a historical district.

Pittsfield Commission Considers Park Square Historic District

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass.— The city is chipping away at its plans for establishing a possible historic district in the downtown. 

On Monday, the Historical Commission discussed who would lead the charge to designate a small area around Park Square as a historical district, which preserves and protects buildings and places with historical significance.  

City Planner Kevin Rayner said that if it is done, it will be done slowly and properly. He hopes that the commission could lead the project. 

"Whatever board does this, it's going to be like a year-long process, so I don't think it makes any sense to rush getting into that process. I think we set up the foundation of it perfectly, and then we go from there," he said.  

Rayner said he will handle logistical details and bring relevant documents to the next meeting for review. Then, if the commission is ready, they will vote on the matter and hopefully clarify a plan of action.

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 central area was laid out a few decades after Pittsfield was given a town charter in 1761 and was the site of the first agricultural fair in 1810.

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

During the meeting, Rayner displayed a map of the proposed district, which would start at Park Square and expand to buildings with frontage on the park and the Berkshire Athenaeum. 

He explained that he used the National Historic District boundaries as a guide. 

"The idea with this map was to encompass the entirety of Park Square itself and surrounding roads," he said, pointing to other nearby historic properties that it includes. 



"…I didn't want to stray too far from the actual Park Square area, the focus area." 

It was suggested to start small, outlining the proposed district with unarguably historic buildings in the center of the city. Then the district could expand with City Council approval later on. 

"I think this is a good test case. It's a good one to build off of, because I don't think many people are going to argue that Park Square is a historic property," Rayner said. 

"And most of the properties that I've listed on here already have preservation restrictions. They're already on the national register." 

The commission would have to petition the City Council to create a body that studies and creates the district. 

Rayner wanted to gauge the commission's interest before going before the council or looking at potential ordinance changes. 

He pointed out that there were "seven pretty intelligent, motivated people who care about the history of this community" in attendance.

It was questioned whether it is feasible for the historical commission to adjust its charge to include working on the proposed district.  

The city planner will consult the city solicitor and contact other stakeholders to be included in the discussion, or possibly join a Historical District Commission.


Tags: historic buildings,   historic district,   historical commission,   

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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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