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The Grand, in the former Iztac's on North Street, has been approved for liquor and entertainment licenses.

The Grand Coming to North Street, Bousquet Under New Food Management

By Brittany PolitoiBerkshires Staff
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PITTSFIELD, Mass. — The Grand has secured its liquor license, and the McNinch Restaurant Group now operates Bousquet Mountain’s restaurant, its third eatery in the city. 

On Monday, the Licensing Board approved the transfer of all alcohol-seven-day liquor licenses for The Grand on North Street and the ski area at 101 Dan Fox Drive.

The former Iztac Mexican Restaurant has given way to a more subdued, moody facade as local Gordon Hebler prepares to open as an oyster bar and piano lounge with seafood options. Its liquor license was transferred to Chesnut Catering doing business as The Grand, owned and managed by Hebler.

He envisions following the theater and music programs in the county, closing for a couple of months at the beginning of each year.  Seating was also reduced from accommodating around 100 patrons to 60. 

"We're going to be pretty busy. I have that feeling anyway," Hebler said. "…If the foot traffic is any indication of what we're going to see, I'm very excited." 

An entertainment license was also approved for The Grand. A piano and vocalist are planned for Wednesday through Sunday evenings; an opening date has not yet been set. 

"It’s not just a run in and grab a quick bite and run out," Hebler said. "It's a little bit more involved."

The board also approved an all-alcohol seven-day liquor license transfer from Fresh Powder LLC to the McNinch Restaurant Group for Drifters Bar and Restaurant, located in Bousquet’s ski lodge, and the ski area.


The group is operated by father and son duo John and Tucker McNinch. They own and operate Patrick's Pub and the 101 Restaurant and Bar in the Holiday Inn; the partnership with Bousquet for all of its food and beverage services was announced in late 2025. 

"They come with decades of experience in the restaurant business. John himself was the proprietor of the Old Heritage in Lenox for 21 years, and both John and Tucker have been operating Patrick's Pub and also 101 Bar and Grill in Pittsfield successfully," Attorney Jeff Lynch explained. 

"So this is a lease arrangement and a concession arrangement."

They are essentially subleasing the space and have an agreement to do the catering exclusively.  John McNinch is the manager; Lynch said his experience speaks for itself and both men are "capable and look forward to adding this to The McNinch Restaurant Group family of restaurants." 

Bousquet Mountain underwent a multi-million dollar transformation after being acquired by Mill Town Capital in 2020, with a new lodge and mountain equipment. 

Fresh Powder formerly operated the Drifters Bar and Restaurant on the second floor of the lodge.  The McNinch’s told iBerkshires in late 2025 that no changes are planned for the space itself and the menu will change but remain pub-style fare.

The area licensed for alcohol is the ski area, which includes the lodge and most sections of the mountain.  Lynch said that employees have been "very successful" in managing alcohol service safely and professionally 

The mountain holds outdoor concert events in the summer, including on top of the mountain, as well as other events throughout the year. 


Tags: license board,    new business,   alcohol license,   

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Pittsfield Man Creates Device to Clear Lakes of Algae Blooms

By Breanna SteeleiBerkshires Staff

Marc Bellora holds a jar of lake water, left, to compare to water cleaned by his Aqua Clarifier Water System.

PITTSFIELD, Mass. — Marc Bellora has high hopes for a device he's created to treat lakes from harmful algae blooms.

His patented water clarifier can physically remove captured material rather than letting the nutrient-rich material settle back into the lake, which occurs when herbicides are used.

"It's a long-term lake management tool that can be used to reduce legacy nutrients in lakes and ponds over time," he explained. "We built the prototype, this is a prototype. It does approximately 65 to 70 gallons per minute. It's very environmentally friendly. Can be used with air only, or we can use a low-dose potable polyaluminum chloride (PACL) or chemical on board that can help improve results."

The water clarifier barge is based on well-proven technology for water treatment, he said. "It's a self-contained, portable, mobile unit that removes algae blooms, nitrogen, phosphorus, and the associated nitrogen and phosphorus within lakes."

Bellora founded Clear Waterways Group with business partner Mark Simon. They built a prototype mobile unit and are still working out the kinks. It's taken Bellora about five years to bring the project to fruition as he is also a full-time Realtor.

He says the repurposed barge they use has a device that uses air to filter the water to separate harmful bacteria or uses a chemical at low doses. They are testing both to see how well each does at cleaning the water.

"They would do the same thing here, except they would spray it, and it blocks all that stuff together," Bellora said of the use of herbicides. "But then it drops to the bottom. So now all the nutrients that are attached in that plot go to the bottom and contribute to the legacy nutrients only to fuel next year's bloom. Ours removes it."

He said just using air alone has removed 70 to 90 percent of harmful algae where he has been operating on the south end of Pontoosuc Lake.

"Essentially, we take in the bad stuff, we take in the lake water. We separate the good stuff from the bad stuff. Clean water goes back into the lake, and the bad stuff can either be composted, or it can be taken to the wastewater treatment plant, which is what we're doing here," he said. 

Bellora explained that tiny air bubbles attach to particles in the water, making them buoyant so they rise and can be removed. The unit can operate with air alone, or with a low dose of potable polyaluminum chloride.

PACL helps through flocculation: it gathers small particles into larger clumps that are easier for air bubbles to capture. He said this can help remove dissolved nutrients that air alone may not capture as effectively. 

Bellora said he was inspired to build something like this after noticing the lakes he enjoys being shut down because of algae blooms. 

The city issued a health advisory for Pontoosuc in August, warning residents not to swim or come in contact with the lake water because of an algae bloom. The cyanobacteria can cause skin irritations, vomiting and diarrhea and nerve or liver problems. 

Bellora previously worked for a company that used traditional dissolved air flotation (DAF) systems to treat water. In that role, he traveled around the country to work at paper mills and food-processing plants.

That experience gave him a practical understanding of DAF, and while flying between jobs, he would see green ponds and wonder whether the technology could be adapted to treat lakes. 

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