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The Pittsfield City Council has approved an incentive for housing on Park Square and a committee to determine a historic district there.

Pittsfield Council OKs Tax Incentive, Historic District Study Committee

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The City Council has approved a tax agreement to transform a historical downtown property into housing, and an effort to designate a local historical district in that area. 

Last week, the council OKed a tax increment exemption agreement for Allegrone Company's redevelopment of 24 North Street, the former Berkshire County Savings Bank, and 30-34 North Street into mixed-income housing. Councilors also approved a study committee to consider a Local Historical District in the downtown. 

The subcommittee on Community and Economic Development unanimously recommended the TIE earlier this month. 

The historic 24 North St. with a view of Park Square has been vacant for about two years, and Allegrone Companies plans to redevelop it and 30-34 North St. into 23 mixed-income units. The total estimated capital investment for both sets of apartments is $15.5 million. 

The 10-year tax increment exemption freezes the current value of the property, base value, and phases in the increased property taxes that result from the redevelopment. The increased property taxes will be phased in over 10 years, with 100 percent forgiveness of the incremental increase in residential property taxes in the first year, decreasing by 10 percent each subsequent year over the term.

Last month, Gov. Maura Healey visited the site and announced housing initiatives that are expected to bring more than 1,300 units online, including units in Pittsfield and at the historic site. 

Ward 1 Councilor Kenneth Warren pointed out that the TIE triggers Allegrone's ability to receive state tax incentives and grants, recalling that they could see as much as $3 million. 

"We have a vacant bank building that's completely empty and everything, and we're going to be able to put something in it, and part of this project does have commercial, but it's a lot of apartments too," he said. 

"So I mean, it's a lot of advantage to the city of Pittsfield." 

Ward 7 Councilor Katherine Moody said the $15 million invested in the downtown will pay dividends to the housing crisis, and in her five years of working at General Dynamics, she saw young engineers moving to the area struggle to find a place to rent or buy.  Moody had many questions about the proposal, as her constituents did, but felt they were answered. 

"I think it's so important that we do this and that we support this company in revitalizing our downtown," she said. 

"And the tax break is around $400,000 or $500,000 over 10 years, and I think that that's a solid investment in our downtown community." 


As an employee of an out-of-the-area housing organization, Councilor at Large Alisa Costa reported that building costs about $450,000 per unit. She added that the city needs all types of housing built, and when market-rate units come online, more of the cheaper units will become available. 

"We do live in the capitalist world here. In order to make it viable for builders, there needs to be a whole slew of layering of a little bit of tax relief. The state gives grants to builders and developers to make up that difference," Costa said. 

"We need more housing. We need 1,000 more units out here in Berkshire County, and without these types of units, we are going to struggle to bring in new businesses." 

The council also voted to amend the City Code, Chapter 2, to establish a Local Historical District Study Committee. The former Berkshire County Savings Bank building looks out onto Park Square, the focal point of the proposed historic district. 

It was ordained with no discussion, but the prior day, City Planner Kevin Rayner previewed the petition to the Historical Commission. It was passed along to the City Council with unanimous support from the Ordinance and Rules Subcommittee, so he did not expect resistance. 

"It's very straightforward. It's not a risk for anybody to let us look into this for a year and a half," Rayner told the Historical Commission. 

The study committee will have three to seven members, and Rayner would like to begin the year and a half long process in the next couple of months. 

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.

The council also approved measures to make government more accessible: Costa and Councilor at Large Earl Persip III's request to add explanatory language to the City Council agenda to help residents understand each process, and Ward 6 Councilor Dina Lampiasi's request to amend City Council Rule 1C. 

Rule 1C requires individuals to disclose their name, address, and the subject they wish to address the council about on a sheet before the open microphone portion of meetings. Lampiasi asked to only require a person's name and municipality. 

Both were given a positive recommendation from the Ordinances and Rules Subcommittee. 

 


Tags: historic district,   housing,   tax incentive,   

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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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