NOVEMBER 20TH RIBBON-CUTTING SET FOR NEW GLOUCESTER RESTAURANT AND MULTI-PURPOSE ENTERTAINMENT VENUE
THE CUT "Designed by Musicians, Inspired by Community"
An enterprising group of local investors, musicians, hospitality, and entertainment professionals, all with roots on Boston’s North Shore, will be joined by Gloucester Mayor Greg Verga on Monday, November 20th to “cut the ribbon” officially opening The Cut, a multi-purpose entertainment venue and restaurant on Main Street in downtown Gloucester, MA. Following the ceremony at 4pm, which includes a reveal of the marquee announcing the inaugural shows, doors will open to the public at 5pm for the restaurant portion of the facility.
The Cut, named for the bridge that spans the short narrow channel between Gloucester’s Outer Harbor and the Annisquam River, is a 22,000 square foot facility featuring a restaurant (seating 180), multi-purpose entertainment venue (500 general admission, 300 seated) as well as rehearsal and recording studios.
In 2022, the group purchased the two-story, multi-tenant building that included the former CVS Pharmacy at 177 Main Street in Gloucester. They saw the building in the heart of Gloucester as the opportunity to create theentertainment destination and community hub of the North Shore.
According to Tom Clark, the Concert & Event Manager whose resume includes overseeing construction of the House of Blues clubs and Motown Cafes, “Our goal was simple - built by musicians, for the community. The building provided a great canvas, where we have added modern elements that complement the exposed brick, wood, and tin ceilings that the existing building left behind for us to reuse. We believe there has been a demand for The Cut for quite a while. On behalf of our entire team, we are proud to create a stage for well-known national music performers, local bands, and regional acts of all genres of music.”
Director of Operations Travis Siewers (NYC, Short & Main, Feather and Wedge) and Talent Buyer Randi Millman (Atwood’s, Johnny D’s, TT the Bear’s, and midday host on WUMB-FM) will be announcing the first performances, scheduled to begin January 2024, at The Cut with the marquee reveal November 20.
“Gloucester is a city with a long-distinguished history for the arts and a thriving music scene. We have created a unique destination that will celebrate our community with great music, food, and drink,” said Siewers. “From a menu that is as inviting as it is affordable, to a multi-purpose venue that will showcase music, comedy, film and host private events and weddings.”
The restaurant will officially open immediately following the ribbon cutting ceremony on November 20thunder the leadership of Executive Chef Justin Plumadore (Eastern Point Yacht Club, Allie’s Beach Street Cafe) and Director of Hospitality Lisa Clark (House of Blues). The Cut will serve dinners daily from 4:30pm–10pm, offering the finest seasonal gastropub fare on the North Shore, along with a wide selection of alcoholic and non-alcoholic beverages including draught and bottled beers, hard kombucha, fine wines, curated cocktails and innovative mocktails. In addition, an all-day menu from an order and go window (like a food truck without wheels) will be open 11:30am–10pm, 7 days a week.
Production Manager Tony Goddess founded Bang-A-Song Studios, a hybrid digital-analog 48-track recording studio, which has been at this location for nearly 20 years, and now occupies the first floor of The Cut. Since 2004, Bang-A-Song staff have worked with artists such as Justin Bieber, John Legend, Gucci Mane, Harry & The Potters, Guster, members of The Cars, and the Disgraceland podcast. Now as an integral part of The Cut stage, Bang-A-Song Studios is available to create multitrack recordings, mixed live to drive. In addition, the rehearsal studios at The Cut will provide affordable, rentable rehearsal spaces for musicians and music teachers.
The Cut team also includes industry veterans Sylvia Cunha, Director of Marketing; Liam Anastasia-Murphy, Venue Manager; Samantha Goddess, Controller; Angela Curcuru, Beverage Director/Events Coordinator; and Sam Koufman, Restaurant Manager.
