Food & dining


Moody’s is spreading out

Chef Joshua Smith at his Moody’s Delicatessen & Provisions in Waltham.
Aram Boghosian for the Boston Globe
Chef Joshua Smith at his Moody’s Delicatessen & Provisions in Waltham.

Updates: Protein powerhouse Joshua Smith, who runs Waltham’s Moody’s Delicatessen & Provisions and The Backroom at Moody’s (468 Moody St. at Chestnut Street), has expanded into the old Santa Banta Indian space (458 Moody St. at Chestnut Street), adding 70 seats. His menu is bigger now, too, with oysters, crudo, and “seafood charcuterie” (smoked bluefish pate, salmon bacon on herb toast). Spread out and eat your meat.

Coming Soon: Legal Sea Foods will open Legal Fish Bowl at Boston’s Quincy Market Building this spring (4 South Market St). Feast on an assortment of fish-forward signature bowls, plus create-your-own options, with sesame ginger tuna poke over jasmine rice; salmon poke over brown rice; shrimp with lo mein; and hoisin-glazed salmon. There are chicken and vegetarian choices, too, plus Legal’s classic clam chowder. The first Fish Bowl opened in Kendall Square in 2017.

In carnivorous news, a second location of Boston Chops is preparing for a late March opening (52 Temple Pl. at Washington Street), taking over the historic Old Colony Trust Bank building. Boston Chops Downtown Crossing builds off of the South End original — live large with a 20-ounce Chateaubriand, an 18-ounce bone-in rib-eye, and unusual creations like oxtail croquettes and a baked potato loaded with poutine. For the Instagram inclined, take note: There’s a “social media table” where shutterbugs can take photos of their food beneath carefully engineered lighting. Owners Chris Coombs and Brian Piccini (Deuxave, dbar) worked with social media influencers, architects, and professional photographers to create the $10,000 table. No filters required, it seems.


Chef Brandon Baltzley and his wife, Laura Higgins-Baltzley, will turn their Cape Cod pop-up, The Buffalo Jump, into a permanent café and restaurant beginning on April 27 at Coonamessett Farm in Falmouth. Baltzley has a bad-boy image — he wrote a memoir, “Nine Lives: A Chef’s Journey From Chaos to Control,” about playing in a heavy metal band and cooking at high-profile restaurants like Chicago’s Alinea all while battling drug addiction. He also cooked at Brookline’s late, lamented Ribelle. Things have changed. At the family-friendly Buffalo Jump, he’ll serve breakfast and lunch daily, as well as a $75, five-course dinner menu three nights per week. The café has 32 seats, plus about 300 more outdoors. Look for veggie-focused plates during the day — “it’ll be 80 percent vegan or vegetarian,” he says — and a mixture of Portuguese and native Cape Cod cuisine at night (smoked mussels, linguica).

Kara Baskin can be reached at