Moody's Delicatessen & Provisions
True artisan craftsmanship is the motto of this Waltham, just outside Boston city limits, restaurant with a claim to fame as the best place in and around Beantown to eat and buy locally and sustainably produced charcuterie. The massive wood-fired oven keeps churning out perennial favorites such as Wagyu Steak Frites and seasonal flatbreads. In this hard to get a reservation busting at the seams urban hotspot, the mastermind behind this flagship location, Joshua Smith, recently expanded to include a crudo and raw bar in Waltham, as well as a daytime only Boston deli for take-out.
The Waltham Backroom menu includes at least 30 cured meats, cheeses, fish selections including a super “Ceviche Mixto” and “Hamachi Tiradito” (avocado, ginger, yuzu & tobiko), and the never left the menu "Never the Same Wagyu Meatballs” that are ALWAYS a killer plate to share (or not). Along with some pastas, the yummy “Bacon & Eggs” (bolgonese, tons of black pepper, Mafaldine pasta & a poached egg), or the locally inspired, farmer’s market, seasonal pasta special, this menu has pescatarians and carnivores covered. Do order wine. Let the waiter know your likes and something outstanding, even if you’ve never heard of it, is bound to arrive at the table. The Serghesio Barbera is definitely worth ordering the whole bottle.
Eat Sunday brunch at Moody’s and you may not need to eat again until Monday. The portions are huge, definitely sharing size, so come hungry and ready to eat off each other’s plates.
Worth mentioning: the service is every bit as good as the food.