![]() ![]() “I want to have New England Charcuterie be a household name, up there with Boar’s Head.”īut his empire really struck the big time with last year’s opening of the “Death Star,” Smith’s amusing nickname for New England Charcuterie’s new 10,000-square-foot, state-of-the-art production facility. “We want to bring our love and passion to cities all over,” said Smith, dropping New York City, Los Angeles, Napa and South Beach as potential sites for more Moody’s locations. Smith’s exacting eye and attention to detail already turned Moody’s from a cult favorite among foodies to an exponentially fast-growing operation, and these final pre-opening touches feel like dress rehearsal for future deli-industry domination. His determined thousand-yard stare darts around the room, constantly surveying the shop’s workers, from contractors building wall shelves to staffers stocking glass cases with top-grade New England Charcuterie cured meats, terrines and other items that range from the familiar (like pastrami) to the fancy (say, “pork & pistachio pate”). “The five-year plan is to have no less than five delis,” Smith said. ![]() Good news, gourmand carnivores: He’s already planning the next steps in his empire. It’s the Back Bay spinoff to his same-named Waltham deli-restaurant, one that has earned a loyal legion of fans for the mind-blowing artisanal meats Smith produces for thousands of customers (including many high-end local restaurants) under his New England Charcuterie brand. Next week, chef Joshua Smith opens the doors to Moody’s Delicatessen & Provisions in Boston.
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