Edible Food Find: Little Sister (At The Cut)
Photos by Adam DeTour
In 2020, chef Joshua Smith and his wife, Ariel, opened Talise, a popular fine-dining, local-foodfocused restaurant on Annisquam’s Lobster Cove in Gloucester. Little did they know that five years later, Joshua would be slinging burgers at Gloucester’s downtown music venue, The Cut. It’s a place where legendary performers like Lenny Kaye have been known to stage dive into a raucous crowd.
No, the shift wasn’t a fall from grace for the Culinary Institute of America–trained chef, who previously worked alongside notable chefs Gabrielle Hamilton and Michel Richard. Rather, the couple saw it as a nice complement to their work at Talise and their other casual food venue in Rockport.
Their backstory begins in the early days of the pandemic, when Talise pivoted to takeout. Joshua added a burger to the menu, and it quickly became a customer favorite. Once Talise opened again for in-person dining, the burger was no longer a good fit with the other offerings.
The opportunity to reintroduce the sought-after burger came when hot dog joint Top Dog on Rockport’s Bearskin Neck closed in 2024. The Smiths took over the space, reopening as Little Sister to serve burgers and sandwiches—including vegan and gluten-free options—as well as daily specials such as fish and chips. The cozy spot, which seats 12 inside and 28 outside, is open from April through December.
What’s so special about the burgers? Joshua says, “I really like the West Coast In-N-Out–style burger made with thin patties of high-quality beef, and ours are similar. We press the patties against the griddle so the full surface area of the burgers sear, giving you a beautiful roast beef flavor in every bite.”
To satisfy demand, the menu includes a true smashburger—the Oklahoma burger—which has a thin, completely crispy, caramelized patty. Burgers are topped with house-made pickles and sauces, such as Russian dressing, various aïolis and a slow-cooked, caramelized onion purée. French fries are cooked in beef tallow to give them a rich umami flavor.
More recently, after a series of spring-time popups, a Little Sister “sibling” moved into the kitchen at The Cut. The 22,000-square-foot entertainment space is outfitted with multiple bars, a dining area, pool tables and a concert hall that accommodates 500 people. Since its 2024 debut, it’s showcased acts including Lenny Kaye, Los Lobos, Gang of Four, Buffalo Tom and Lez Zeppelin, as well as Willie “Loco” Alexander’s 81st birthday party.
The Smiths’ second Little Sister expanded its menu for The Cut, adding fish tacos, more sandwiches, salad and summer corn. To accommodate throngs of concertgoers who want to grab a drink and a quick bite beforehand, The Cut introduced ordering via QR code, says Tom O’Grady, The Cut’s managing director.
“Little Sister’s menu fits nicely with our fast-casual approach,” O’Grady says. “Now that I’m not running the restaurant here at The Cut, I can focus on the music and other entertainment.” In addition to presenting well-known music acts, The Cut now hosts comedians, tribute bands, trivia nights, private functions and local music, as well as community events.
Talise’s DNA is expressed in many aspects of both Little Sister operations. Kitchen crew members usually get their start working at Talise. Plus, there’s the same focus on high-quality ingredients. “Beef for the burgers comes from Schweid & Sons, the fish is from Gloucester and we use Martin’s potato buns,” Ariel says. “During the growing season, lettuce and tomatoes come from Cedar Rock Gardens in Gloucester and Iron Ox Farm in Hamilton.”
While Joshua clearly enjoys conceiving and executing Talise’s menu based on what’s fresh each day, he also loves the buzz of working the line on show nights at The Cut: “We get into a rhythm and produce a lot of high-quality food without compromising anything. I love seeing people enjoy the food that we’re truly having fun making.”
2 Doyle Cove Rd., Bearskin Neck, Rockport
177 Main St., Gloucester
This story appeared in the Fall 2025 issue.
