Straight Talk On The Pizza Express
September 17, 2006 on 8:42 am | In Local, Main |
There’s a terrific letter to the editor in the Sept. 14 Lakeville Journal from Maura Wolf in which she raises three major questions about Dean Diamond’s proposed pizzeria on Millerton Road.
In an earlier post on this matter last month, I addressed two previous letters on the restaurant. Unlike Ms. Wolf’s, however, those two epistles (one from an art gallery and another from a resident across the street) focused more on the inappropriateness (really the esthetics and ambiance) of a “fast-food” eatery being allowed to operate in a historic district. Those two letters prompted some stern responses — both on my post and on the letters page of The Journal.
Rather than get carried away by emotion or indignation, Ms. Wolf calmly questioned whether the town of Salisbury’s historic district commission “is strong enough” to ensure that signage and other exterior alterations will be consistent with the district. She also wondered whether parking and access were sufficient given the buidling’s location on a fairly dangerous section of Route 44.
But she also raised a point I and none of the letter writers or commenters had apparently ever considered: “Are our building codes tight enough to ensure that high-heat pizza ovens can be safely operated in this 200-plus-year-old building?” I suspect there is a way of taking precautions against the possibility of 500-degree ovens causing a fire in an aging building, although perhaps Dean could address this issue if he is reading this post.
The Planning and Zoning Commission will hold a public hearing Oct. 3 at 6 p.m. on Dean’s application for a special permit to operate the pizzeria. According to zoning adminstrator Nancy Brusie, any time a fast-food restaurant proposes to open in a historic district, a special permit must be obtained. And yes, she said, the town’s zoning code actually defines “fast food” based on some sort of formula involving ratios and customer turnover. I will look it up the next time I get a chance.
Ms. Wolf cut through all the hype (mine included) and got to the heart of the matter: “The important issue is not what a nice person Dean Diamond is, nor is it how many art galleries or pizza parlors Lakeville needs.”
Bravo. This is a perfect illustration of how the letters to the editor of the paper (or the comments left on a blog) can often be the most interesting and insightful places in any publication. Thanks, Ms. Wolf, for doing a better and more dispassionate analysis than most of the rest of us.
P.S. Dean sent out an email last week in which he asked his friends and acquaintances to write brief letters of support to the P&Z commission. He was advised to so by his attorney, Mark Capecelatro, he said.
P.P.S. Only a few doors up the road, I have noticed the home of George Bednar is for sale. Bednar, you may recall, ran unsuccessfully last year for a seat on the Salisbury Board of Selectmen. Some of his opponents had questioned the status of his residency in the town since he had most recently lived in Millbrook, N.Y., and one of his cars still had New York plates. George, if you’re reading this, are you moving out of town? If elected last year, would you have finished your term on the board?
P.P.P.S. I’m off to the Meadowlands today to see the Jets play the Patriots. Going with my son, his friend and her father. First NFL game I have seen since my father used to take me to Dallas Cowboys games when I was the same age as my son (10).
We could buy tickets for practically nothing ($1.50, I think) and sit only a few rows back in the end zone and watch a team that was just emerging from years of mediocrity. This would have been in 1966 or so. We would sit in the Cotton Bowl and watch such future legends as “Dandy” Don Meredith, “Bullet” Bob Hayes and Hall-of-Famer Bob Lilly.
Now for the pleasure of seeing Tom Brady and Chad Pennington and sitting in nose-bleed territory, it costs $70 apiece. And since the games are really television productions set in a stadium, you get to watch the players stand around forever during the commercials waiting for the cameras to come back on. But I’m sure we’ll find a way to enjoy it.
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As one who grew up in New England in the 70’s almost every small town had a second generation Italian running a pizzeria on Main Street, it seems somehow bizarre that there would now be a discussion as to whether it is appropriate to allow such a thing. Not that times don’t change… but how much they do, and how quickly. But I suppose Mario’s kids (remember him?) all went off to college and now would rather stroll through a designer dress shop than gorge on a hot “pitza-grinda”. The story of assimilation.
PS Wasn’t it you who went to that Pat’s game in the first season at the old Foxboro with Hank L. and me when it snowed like crazy?
Comment by Jake — September 17, 2006 #
I’d like to see a pizza place open up in salisbury.
if only to have another option on my lunch break than labonnes.
i used the bathroom in the giant’s locker room once.
Comment by fred — September 17, 2006 #
I plan on having neon lights and dancing girls in the window, come on really! I can’t believe that people are worried that I might burn down my building. Do you not think that pizza ovens are safe? The 500 degrees are on the inside with a well insulated, self contained, stainless steel barrier that prevents the heat from heating up the outside of the oven. If this were not the case there would be a line of pizza owners at every hospital across the country with third degree burns on their arms. How many pizzerias have burned down in Ct. this year? I haven’t heard of any. As a matter of fact most restaurants and pizzerias are equiped with many fire extinguishes and other fire prevention equiptment, safer than most homes. Just for everyones information, being that everyone is so concerned with what I am doing, I have hired a Building Code Expert that is instructing me on what I need to do to make the building fire code safe. This is with the knowledge of our Town Building Inspector and our Town Fire Marshall. Do the people of this town believe that our Building Inspector and Fire Marshall would allow me to operate a Pizza establishment without following the codes? And I say Pizza establishment, I disagree with terming my place fast food. I would also like to see that formula. As for the historic commission getting involved, my building is not listed as an historic building but is located in the Historic District. I do not plan on doing any renovations to the outside or inside of the building unless the Building Inspector says I have to. As a matter of fact I actually have taste and like the historic nature of the building. I would also love to get some pictures of my building from the old days from the historical commission to hang on the walls. As for signage, I would like it to match with the other signs on the street, small and quaint. I would also like to mention that there are other old buildings in town that do serve food, The White Heart for one, Holly’s Place, The West Main when it was open, etc. How come people are writing letters about them? Am I really that special or something? By the way I bought the building through Elyse Harney Real Estate. Elyse is on the Historic Commisssion, Maura Wolf works in her office, everyone knew what I was planning to do with the building. Do you think they would have sold me a building that I couldn’t use? That would be highly unethical and the Harneys are one of the most ethical families in our town. I do have to go before the board on 10/3 at 6:00pm and would love to see some friendly faces in support of what I am doing, for those of you that are against what I am doing I might have to charge you double. Hopefully Deano’s Pizza will be up and running in about 4 weeks.
Thanks for the concern,
Dean
Comment by Dean Diamond — September 17, 2006 #
Dean fleshes out an excellent point.
The cooking and exhaust systems in restaurants are vastly superior to anything you have in your home, UNLESS you have a complete commercial system installed, and that includes the fire suppression system. You cannot buy this stuff from Home Depot, or for that matter any of the local building supply houses.
The oven/vent system is engineered to deal with the heat created by HOURS of constant heat. We are not talking about DiGiorno’s here, one pizza for 20 minutes in a 400 oven. The building’s construction is only relevant where the exhaust stack, generally double wall insulated stainless steel, actually runs through the building. The only reason for its relevance is the difficulty of cutting holes and installing the insulated pipe with the necessary clearance distance around the pipe. So, how does this synopsis compare with anyone else’s exhaust pipe from your stove?
Does your insurance company require a yearly inspection by one of their representatives to ensure that you are in compliance with the insurance company requirements? Do you have a professional company come to your home twice a year to clean the entire exhaust system? Is your automatic fire suppression system serviced twice a year?
BTW, I have over 30 years experience as a chef, still cook professionally in a commercial kitchen, and have helped design and spec out 6 kitchens in that time.
Dean, are you hiring the Bikini Clad Dancers from Q103??
PS Sounds like Dean is the Wal-Mart of Salibury. Go Dean!
Comment by Paul Bartomioli — September 18, 2006 #
Hang in there Dean, I’m sure you have way more support than opposition. Next year at this time you’ll be just the pizza place on the corner where everyone stops for lunch. It’ll be great, wishing you much success. I hope the town is ready for all the people that will show up on your behalf on 10/3.
ps- Terry, perhaps it’s not the actual game, but time with your son that’s so important.
Comment by Dawn Siepmann — September 18, 2006 #
Terry, Terry, Terry…
Pizza ovens in an old building…..uh, how about fireplaces? Dutch ovens, furnaces, how about people riding in vehicles actually sitting on gas tanks!!!??? How dangerous all these things are!
Your quote….
Rather than get carried away by emotion or indignation, Ms. Wolf calmly questioned whether the town of Salisbury’s historic district commission “is strong enough†to ensure that signage and other exterior alterations will be consistent with the district. She also wondered whether parking and access were sufficient given the buidling’s location on a fairly dangerous section of Route 44.
Did Ms Wolf raise parking concerns when two galleries opened next to one another? Did any one complain about the Art places out in front of some of the art galleries? Did thosse galleries get permits to place the art there? Are people who go to art galleries exempt from getting hit by traffic?
I am so tired of rules being bent one way or another. The initial letters against the Pizza establishment were way off base, and any attempt to justify them is weak at best…..
I will be there with A CATV 6 camera on 10/3 at 6 PM to record the great pizza controversy that won’t die. Hell, maybe I can make a documentary out of the footage…Call if War of The Classes instead of War of The Worlds!!! Or Attack of the Killer Pizza!
Marshall
Comment by Marshall Miles — September 18, 2006 #
Right Marshall, and those items you mentioned also cause occasional fires. I think both Dean and Paul (both of whom have some expertise in these matters) clarified a lot of concerns in their comments.
I agree that the first two letters were emotional and not productive in any sense. And I include myself among those who reacted emotionally to them. Ms Wolf did have the luxury of being able to step back and take a breath before writing, while the rest of us did not.
Dean, I very much look forward to Deano’s (sp. “Dino’s”?). As Fred said, it will be great to have another strong choice for lunch or dinner around here. And, of course, we know Dean will be generous with all the charities in town, as he was in Millerton.
I am sure there will be concerns at the hearing about traffic and adequate parking. I look forward to the responses and to Marshall’s taping the affair. Just don’t put the camera behind me so that my bald spot goes on cable for an hour!
Jake,
You are referring to Angelo, who died in the early 90s. He moved his pizzeria to the old Southboro fire station (I think in the late 70s). I was there in 1997 and ordered some food and guess who was behind the counter — Angelo’s kids who used to help him sell pizza when they were barely out of diapers. So in that case, the apple didn’t fall far from the tree.
Comment by Terry — September 18, 2006 #