2015 BEST New Restaurant, West
The Backroom at Moody’s
You’ve heard the hype: Walls made of limestone reclaimed from a French abbey. A copper spit for roasting chicken and suckling pigs. A $400 glass of Screaming Eagle. But let’s be honest: You’re really here for the meat—every juicy, wood-fired, artery-clogging bite. And from the smoky-sweet bourbon-bathed pork belly and tender Wagyu brisket to the sliced-to-order charcuterie platters, the sophisticated new wine bar within Moody’s deli is a carnivore’s dream.