Wine Dinner for four at Spice of Pittsfield.

Dine differently on North Street. Familiar food with a twist. Featuring local grown products. Seasonal American specialties. Late night light fare.

Spice is an alluring mix of elegant and casual dining in an inspiring environment. Soft music, fresh cut flowers creatively arranged, a seasonal menu laden with products sourced from farms often located within a few miles and just a few hours before they appear on the plate.

MRA Western Mass Chef of the Year in 2006, Douglas Luf, has been in the restaurant business since he graduated from The Culinary Institute of America in New York in 1988. Luf perfected his craft at several inns and hotels around the country eventually becoming Hotel Sous Chef at The Four Seasons Hotel in Boston in 1990. In 1995 he was transferred to the Four Seasons in Chicago as Executive Sous Chef. In 1996, Luf served as the Executive Chef at the Red Lion Inn in Stockbridge. He has been the Executive Chef at SPICE Restaurant in Pittsfield since 2004.

Chef Luf has been very involved with the Berkshire area community. He is a founding member of Berkshire Grown, serving on the board for eight years. He was also named the Berkshire Grown Chef of the Year. In addition, he has served as a board member on the Berkshire Regional Food & Land Council and as an Advisory Member on the board of the Southern Berkshire Educational Collaborative Culinary Program.

In its previous life the circa 1840's four-story building that houses Spice was home to the legendary Besse-Clark Department Store. An upscale purveyor of clothing, sporting goods and general merchandise, the store flourished during the years that Pittsfield was General Electric's world headquarters. This flagship building on historic North Street, newly renovated and sporting mahogany trim and welcoming bright red awnings, is now home to the region's ultimate destination for fine American food.

Spice is an alluring mix of elegant and casual dining in an inspiring environment. Soft music, fresh cut flowers creatively arranged, a seasonal menu laden with products sourced from farms often located within a few miles and just a few hours before they appear on the plate.

MRA Western Mass Chef of the Year in 2006, Douglas Luf, has been in the restaurant business since he graduated from The Culinary Institute of America in New York in 1988. Luf perfected his craft at several inns and hotels around the country eventually becoming Hotel Sous Chef at The Four Seasons Hotel in Boston in 1990. In 1995 he was transferred to the Four Seasons in Chicago as Executive Sous Chef. In 1996, Luf served as the Executive Chef at the Red Lion Inn in Stockbridge. He has been the Executive Chef at SPICE Restaurant in Pittsfield since 2004.

Chef Luf has been very involved with the Berkshire area community. He is a founding member of Berkshire Grown, serving on the board for eight years. He was also named the Berkshire Grown Chef of the Year. In addition, he has served as a board member on the Berkshire Regional Food & Land Council and as an Advisory Member on the board of the Southern Berkshire Educational Collaborative Culinary Program.

In its previous life the circa 1840's four-story building that houses Spice was home to the legendary Besse-Clark Department Store. An upscale purveyor of clothing, sporting goods and general merchandise, the store flourished during the years that Pittsfield was General Electric's world headquarters. This flagship building on historic North Street, newly renovated and sporting mahogany trim and welcoming bright red awnings, is now home to the region's ultimate destination for fine American food.