FEATURED RESTAURANT

Moody's Delicatessen & Provisions


At Moody's Delicatessen & Provisions, true artisan craftsmanship is at the heart of our business. Whether it's their dry-aged meats (methodically prepared each day) or farm fresh veggies (hand-selected at the peak of ripeness), they strive to prepare the highest quality foods at all times.

Located in the heart of Waltham on Moody Street, their flagship location is home to the original Moody's Deli, as well as the chic, upscale wine bar and restaurant, The Backroom. Their deli has expanded into the heart of Boston as well, with their new Backbay location. Their newest venture is El Rincon de Moody's, a small, casual taqueria featuring our world-class meats located right next door to their Waltham location.

Joshua Smith, Chef

Joshua Smith, the North Carolina native and charcuterie aficionado behind Moody’s Delicatessen and Provisions, began his culinary career learning artisanal charcuterie at Dean and Deluca’s flagship store in Charlotte, NC. Under the tutelage of French Master Chef Charles Semail, he first began to produce sausages and pates.

Smith moved to the West Coast and worked his way up the coastline at a range of establishments including boutique eateries, large-scale food and beverage operations, and fine dining restaurants before landing at the Four Seasons Olympic Hotel in Seattle. He learned team organizational skills and kitchen management – valuable knowledge that would pay dividends in his future.

An opportunity arose in Charlotte, North Carolina, and Smith found himself returning home to run a popular kitchen under Chef Dale Ray of the Nobles Restaurant Group. Charcuterie was a main feature on the restaurant’s menu, and Smith was excited about the prospect of taking his charcuterie skills to the next level.

It was around this time when the West beckoned once again. Smith was recruited to set up the food and beverage program for 5 restaurants in a resort development near Lake Tahoe. He met his future wife, Tracy, in small town called Truckee near the resort, and they married not long after relocating to Boston.

Back on the East Coast, Smith reconnected with the Four Seasons Hospitality Group, serving as Sous Chef at the Four Seasons Hotel Boston, where his charcuterie was constantly featured on the menus of both the Bristol Lounge and the late, great Aujourd’hui.

Next, he helped Michael Schlow successfully launch Tico, his Latin American restaurant in the Back Bay, as Executive Chef. Under his guidance, the restaurant won Esquire’s award for Top 20 Best New Restaurants in America and also received great reviews from other local and national media.

Smith founded New England Charcuterie with the intention of making artisanal meats right here in New England, creating old world meats for both retail and wholesale.

In November of 2013, Moody’s Delicatessen & Provisions opened in Waltham as a home for Smith to showcase his meats and share his passion for charcuterie. Since opening, Moody’s and Smith have been featured on the cover of Boston Magazine, in The Boston Globe, in Edible Boston, and on both Chronicle and Phantom Gourmet.

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