clock menu more-arrow no yes

Filed under:

Joshua Smith Is Building a Meat Empire on Moody Street

The Moody’s Deli brand will expand yet again

Moody's Deli
Moody’s Deli
Facebook

Moody’s Delicatessen & Provisions has made a mark in its short three years in business. The Waltham deli’s creator, chef Joshua Smith, has added a wine bar called The Backroom to his repertoire, along with a deli counter inside Gordon’s Fine Wines and Liquors in Downtown Crossing. Plus, his charcuterie can be found at restaurants throughout the region. Now, Smith has a new retail spot in the works for Waltham, as Boston Magazine reports.

The as-yet unnamed storefront will be a few doors down from Moody’s in a space formerly occupied by a Haitian grocery. Here, Smith plans to sell a full selection of smoked meats along with baked goods produced by Moody’s team member Luke Fetbroth.

Expect to see things like pulled pork, racks of ribs, wagyu beef brisket burnt ends, and sausages, plus Southern-inspired items like habanero cheddar biscuits and apple streusel buttermilk biscuits, Bavarian-style pretzels, doughnuts, cookies, and more.

And Smith already has further expansion in mind. According to Boston Magazine, he's keeping an eye on Moody Street real estate for the right spot to open an oyster bar.

Elsewhere on Moody Street, Brewer's Tap & Table is opening shortly, courtesy of Matt and Nancy Sargent, who owned Phantom in Vermont.

Update, 9/15 11 a.m.: The new spot will not have any seats, "just tons of baked goods and smoked meats," Smith told Eater. It will have a section of condiments to complement the focus on barbecue, sausage, baked goods, and more. The deli will still offer sliced meats for sandwiches and will now be open on Sundays starting at 8 a.m.

Moody’s Chef Josh Smith to Open a New Waltham Market and Bakeshop [BM]
Moody’s Delicatessen & Provisions Coverage on Eater [EBOS]

Moody's Delicatessen & Provisions

468 Moody St, Waltham, MA 02453

Sign up for the newsletter Sign up for the Eater Boston newsletter

Sign up for our newsletter.