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NOCA Provisions is closing its doors; Moody’s Delicatessen and Back Room is back

Closings: Cozy Cambridge coffee shop NOCA Provisions (156 Rindge Ave. at Middlesex Street) will shutter on June 16, says owner Robert Harris.

“This has been developing over the last two to three months. It’s kind of like a bad relationship: Once you know that you’re moving out, it’s a little more of a relief,” he says.

The café specialized in savory breakfasts and sweets: popovers draped in lox or smoked sea trout, frittatas, and scones.

“The location was tough,” he says of NOCA, set back on Rindge Avenue without much foot traffic.

Happily, Harris will continue to operate his two other Cambridge businesses: A Season to Taste catering and the Table at Season to Taste, where James Beard award nominee Carl Dooley runs the kitchen.

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Openings: Moody’s Delicatessen and Back Room (468 Moody St. at Chestnut Street) has reopened with co-founder and owner Dan Revers at the helm. (Partner Joshua Smith left earlier this year.) Executive chef Jeff Howe comes from L’Andana and Teatro.

The revamped menu revisits the meaty meals for which Moody’s was known, and also veers into pastas and grilled seafood — carbonara fettucine, king crab bucatini, grilled swordfish.

Look for a soon-to-come restaurant in the former El Rincon de Moody’s space next door, too.

Meanwhile, North End restaurateur Nick Frattaroli (Tony & Elaine’s) has refashioned sister restaurant North Square Oyster (5 North Square) as Ciao Bella, now open for business. Ciao Bella focuses on Italian-American food, but a North Square Oyster Bar within the restaurant will serve a pared-down seafood menu with crudos, oysters, and lobster rolls, overseen by executive chef Pierce Boalt Juckett (Select Oyster Bar).

Speaking of seafood: if you’re visiting with dolphins and turtles at the New England Aquarium this summer, stop into the new Reef Bar (1 Central Wharf), serving local and sustainable fish, sandwiches, and salads. Enjoy bluefish pâté, salmon pastrami, and cod brandade. If you’d rather not eat your seafaring pals, try a plant-based vegan board with smoked beet carnitas and pickled vegetables. Drinks have cheeky names: Cool off with the Cunning Cuttlefish, with rum and ginger, or the Myrtle, with tequila, hibiscus, ginger, and lime.

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Beer: Visit the Charlestown Navy Yard’s Anchor at Shipyard Park (1 Shipyard Park) from now until November for beer, wine, and panoramic skyline views. They’ll feature beers from every New England state, including Down the Road (Massachusetts) and Long Trail (Vermont); 90 Cellars provides the wine. Pair your libations with lobster rolls, BLTs, and baked treats. Bring your kids and pets for lawn games, giant checkers, and Jenga.

KARA BASKIN