Towards the end of April, Waltham will have a new addition to its dining scene when Moody's Delicatessen & Provisions opens the doors to The Backroom, a full-service restaurant addition to its charcuterie storefront and deli.
The doorway leading to the new space is tucked away to the left of the deli counter. After passing through it, diners will find themselves in an intimate dining space full of many thoughtful details.
The bar space, which takes up most of the room and is one of the main focal points, is surrounded by high, slate-blue leather chairs. The top of the bar is a worn and faded metallic material that makes it seem like it's been there forever. In the center of the generous bar are two large deli slicers, which are sure to see much use. Just behind the slicers, wines are stored as well as served on tap. Circling above the bar, almost in library fashion, there's a ladder on wheels, providing access to bottles of wine stored around a high shelf at the top of the bar.
To the left of the bar and just before the kitchen, there's a window that leads to the deli. The kitchen is galley-style, wrapping around the entire length of both spaces, and the eye can't help but be drawn to the dramatic copper wood-burning oven. Just before the oven, a tall shelf separates the dining room from the kitchen and houses a very detailed assortment of serving dishes, from colorful Staubs in varying sizes to small cast iron and porcelain servers and miniature pots. The standouts are the cutting boards that come in all sizes, shapes, and colors and were handmade by people at the Pine Street Inn as part of one of their job programs.
Opposite the bar, marble four-tops sit under yellow lights, against a stone wall. On the back wall, what looks to be a mirror turns out to be a television. Along the front of the space, and just before the doorway that leads back to the deli side, a row of banquettes sit just under the front windows, providing additional seating. Among all of the marble tables, there's one in the corner that is made from steel. Topping the tables, locally-made heavy leather placemats will sit under dishes.
Boston Magazine shares a peek at the menu, including dishes like "never the same" meatballs, bourbon-bathed pork belly, an "ultimate" charcuterie board, rye risotto, and more. Until the new space opens later next month, pop into Moody's for a sandwich and sneak peek of the action — and see why chef/owner Joshua Smith was named Eater Boston's chef of the year in 2014.