Off the Hook: Moody’s Delicatessen & Provisions to Open in Waltham
This deli has some meaty ambitions.
Chef Joshua Smith is planning a carnivorous takeover of Greater Boston. This month, the Tico and Four Seasons alum launches Moodyâ€™s Delicatessen & Provisions, a Waltham gourmet shop and deli offering piled-high sandwiches and specialty sundries, but thatâ€™s just the beginning. From a space in the back of Moodyâ€™s, Smith will produce a USDA-approved line of retail and wholesale charcuterie products under the label New England Charcuterie.
Itâ€™s something that the 37-year-old chef has been striving for since the age of 19, when he began working as a butcher at Dean & DeLuca. â€śIn my hours off the clock at restaurants, I would make pĂ˘tĂ©s and terrines to feature on the menu,â€ť Smith says. â€śIâ€™ve been successfully making these meats for a while now, and I want to legitimize it and wholesale it.â€ť
New England Charcuterie products (pictured) will be available at Moodyâ€™s and other local restaurants, and eventually at Four Seasons hotels nationwide. Why the permanent switch from life behind the hot line to a career crafting cured meats and rillettes? Smith says thereâ€™s a thrill to seeing how his homemade bologna, mortadella, hot dogs, and the like create a nostalgic longing in people. â€śTo be a part of that,â€ť he says, â€śis just so much more special than cooking a steak.â€ť
Moodyâ€™s Delicatessen & Provisions, 468 Moody St., Waltham.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/09/24/moodys-delicatessen-provisions-new-england-charcuterie/