BERKSHIRE BITES

MISSION, A TAPAS BAR ON NORTH STREET IN PITTSFIELD, CLOSES

Mission, the Pittsfield tapas bar that regularly brought live music to its North Street venue, closed its doors on Oct. 31.

“Though our chapter together may be closing, the memories and experiences we’ve shared are timeless,” stated a social media post that announced the closure on Mission’s Facebook page.

The restaurant has been owned by Mill Town since 2021, but was in operation since the early 2000s.

BIGGINS DIGGINS EXPANDS WITH A NEW SPACE IN PITTSFIELD

Terry Bishop has expanded his Lanesborough restaurant with a second location located in the Clock Tower Business Center in Pittsfield.

Biggins Diggins, a breakfast and lunch spot known for its homemade soups and barbecue offerings, has been in business for four years.

“Everything will be ‘satellited’ in from Lanesborough,” Bishop said. “The brisket, the pulled pork, the smoked chicken, the smoked sugar for the smoked coffee that we serve.”

NEW FOOD TRUCK ROLLS INTO DOWNTOWN LENOX

Cryptocurrency entrepreneur Ryan Salame has added to his restaurant empire with a new food truck, The Lunch Pail.

The menu includes smash burgers, a grilled chicken sandwich, BLTs, hot dogs, a Caprese salad and sides such as fries and onion rings.

The food truck is part of Lenox Eats, Salame’s expanding culinary collective downtown, which includes Firefly GastroPub, the Olde Heritage Tavern, Sweet Dreams, Lenox Catering Co. and the former Cafe Lucia.

HOUSE OF SEASONING GRILL BRINGS WEST AFRICAN CUISINE TO THE BERKSHIRES

Raissa and Mathieu Doumbia, a married couple originally from the West African nation of Ivory Coast, opened House of Seasoning Grill at 117 Seymour St., the site of the former Friends Grille in Pittsfield.

The eatery features African American food, with dishes that lean more toward African than traditional African-American cuisine.

Entrees include familiar American staples like steak, chicken, pork and fish, but seasoned with African ingredients.

“When you try it, there’s going to be something new,” said Mathieu Doumbia. ■