Press & News

In January 2017, New England Charcuterie was profiled by Chronicle Joshua Smith talks charcuterie and creating jobs in Massachusetts at New England Charcuterie and Moody’s Delicatessen & Provisions. WATCH THE VIDEO
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Join us for an all-inclusive menu and Trillium tap takeover! We'll be at Trillium Brewery from 12-5 but then kicking off our own Tailgate in The Backroom at 6pm! Join us for a $40pp all-inclusive menu, Trillium on tap (yep), cash bar, and The Game #gopats TAILGATE MENU Our ...
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The Backroom at Moody’s named one of Boston Magazine’s Best Restaurants, 12/25/16 “With the opening of his dim and dapper wine-bar refuge next door [to Moody’s], Smith is finally able to explore the full spectrum of his talents, which he polished in the posh kitchens of ...
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Joshua Smith called out by Zagat as one of the 8 Under-the-Radar Chefs to Know in Boston, 12/5/16 “The Backroom at Moody's, the chic restaurant and wine bar attached to [Joshua Smith’s] well-regarded delicatessen, delivers hearty yet sophisticated New American dishes that are every bit as excellent ...
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Joshua Smith and Moody’s featured in The Boston Globe, 11/24/16 “Several restaurant groups … have found their destiny in density, opening eateries in clusters along one block or square. And they’ll argue that they’re not cannibalizing their business, but building on it….” READ MORE
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Thank you Boston Magazine for voting us Best of Boston 2016 Deli! “At Moody’s, even the bologna sandwiches are on another level. That’s because owner Joshua Smith crafts everything in house—salumi and sausages, sure, but also the pickled peppers, pimiento cheese, and swipe of herb mayo on ...
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Join us for a fun-filled night to raise money for Pan-Mass Challenge and learn to make sausage! This is a hands-on experience taught by Chef Joshua Smith. Eat, drink, be merry – and go home with 3-4lbs. of fresh sausage, an event tee shirt and small cooler. Every ...
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PAN-MASS CHALLENGE 2016 While we get back on the bikes, we are also bringing the ride into the kitchen. Through the summer, our Backroom menu will feature special dishes, the proceeds of which will benefit the Dana Farber Institute to help combat cancer. Come eat to support ...
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Join us for what Phantom Gourmet calls "one of the best meals of your life"! RESERVE YOUR TABLE AT THE BACKROOM: 781-216-8732 | reservations@moodyswaltham.com | OpenTable Watch the Phantom Gourmet feature now!
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The Boston Globe knows that Joshua Smith is building a charcuterie empire one link at a time! Read Full Article
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Joshua Smith - A 2015 StarChefs.com Boston Rising Stars! See Press Here
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In a more perfect world, every deli would have a wine bar full of hush puppies in the back. This is a good start. Behind door number 1: The Backroom, a veritable wine-and-charcuterie playground hidden behind Moody’s Delicatessen, opening tonight in Waltham. Let these truths be known: You ...
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The Backroom at Moody's Delicatessen & Provisions As its name suggests, chef-owner Joshua Smith tucks this 50-seat eatery in the rear of his Waltham market and deli, where the Tico serves a French-inflected menu featuring meats roasted on a copper spit, homemade pastas, and chops, fish ...
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Where to The Backroom, adjacent to Moody’s Delicatessen & Provisions. What for Cured meats, bold wines, and rollicking good cheer on Waltham’s Moody Street. The scene One drink away from frisky. Radiant couples flirt at the bar. Chef Joshua Smith, dapper in chef’s whites, fist-bumps friends. A ...
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Meet these prime pates and salumi, gathered from some of the best local restaurants and butchers. 1. Truffle Salami from New England Charcuterie ($27/lb. at Moody’s Delicatessen) One of New England Charcuterie’s most popular salumi come holiday time: heritage pork that’s rubbed down with Italian truffle salt, ...
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Charcuterie will always be the first love for Moody’s Delicatessen owner Joshua Smith. He started obsessing over the meats when he was a 19-year-old working at Dean & Deluca’s. “I was like, ‘I’m going to do this,’ ” he says. “Most people laughed and they said, ...
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We're super grateful for the recognition Boston Eater has given us. Check out all the fine press we've gotten from them this past year. See Our Press Here 2014 Eater Boston Chef of the Year Joshua Smith is a charcuterie wizard, and his products are popping up ...
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"Terrific old fashioned customer service and food that is so good and fresh it just can't be explained. It doesn't matter..." – Andy Velardi
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We're super psyched to be participating in this years Meatopia X: The Carnivore's Ball, Presented by Creekstone Farms Hosted by Michael Symon. Please join us for some insane meat, music and fun at Pier 92 on the Hudson River on October 19, 2014. For more informations check ...
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Photo by Michael Piazza To be clear, the word ” delicatessen” in Moody’s moniker is not meant to imply eats of the kosher Jewish variety (though after a bite of the piled-high pastrami sandwich or peppery corned-beef version, you may be convinced otherwise). No, this Waltham ...
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Give us a call and we'll prepare a package of our finest hand-crafted, artisanal meats. They're sealed and shipped safety around the country. Enjoy our local goodness, anywhere! To order, just call us at (781) 216-8732.
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