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Finally got to try The Backroom at Moody's, an excellent restaurant tucked in the back of one of Boston's best delis. Amazing charcuterie as expected …
Confessions Of A Chocoholic
The Backroom
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Charcuterie: Just as good as in the early days of the delicatessen, if not better. I think this is the thing they do best and the best value at the Ba…
PigTrip
The Backroom
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The Backroom is open for Wine Bar. The Backroom serves European dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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2 Reviews on “The Backroom”
Finally got to try The Backroom at Moody’s, an excellent restaurant tucked in the back of one of Boston’s best delis. Amazing charcuterie as expected (my favorite was the chorizo) but I also had a really spectacular ribeye steak. It came with Brussels sprouts and creamy grits. Great cocktail selection, very nice ambiance, and excellent food. Highly recommended! confessionsofachocoholic.com
Charcuterie: Just as good as in the early days of the delicatessen, if not better. I think this is the thing they do best and the best value at the Backroom. Two meats, two cheeses (we ordered 2+1 but got 2+2) all distinct and deeply flavored with the additions of sweet or spicy components. They throw in bread both plain and grilled, pickled onions and mushrooms, and strawberry jam.Scallops: Wow, $18 gets you three small scallops (moist but not gushing) and some nicely grilled asparagus and fennel that should’ve been closer to about half the price.Meatballs: The chef sent these out to us, maybe because the scallops were tiny, maybe because I was taking photos; who knows. These were very, very good: tender, slightly smoky, gamey in a good way and topped with shavings of cheese far superior to what you get at your typical red sauce joint. The meatballs are made from the butt ends of the salamis, sausages, etc. While I love meatballs, I rarely order them as an appetizer, so this turned out to be a VERY pleasant surprise, and I’ll be ordering them in the future.Brisket: I’m not sure what to think. It looked like steak and felt a little like steak, served as four slices ($36), about a half inch thick, on a cutting board. Tenderness was good without being the meltingly tender you get at BT’s (Sturbridge), Hometown BBQ (Brooklyn) and other elite brisketeers. Plenty of fragrant smoke and a light drizzle of chimichurri sauce to contrast the heaviness with brighter notes. An included bowl of broccoli gratin on the side was excellent, bringing just the right amount of crunch and more grill flavor.Frites: Not quite as thin as shoestring, but then with lots of skins and potato flavor, a little dry. A creamy orange semi-spicy dipping sauce straight out of central casting got the job done.Service was very good. There were some waits but table interaction with Renata was great.One man’s pricey-but-good is another man’s good-but-pricey. While all of it was good and some of it was excellent, and I’m obviously someone willing to pay a premium for quality, the real question is, how does it stack up against others at this price point? Time will tell. It’s definitely good enough to head back, and I’ll do a blog post with more detail once I’ve tried the smoked chicken, the mussels, more salumi and at least one flatbread. pigtrip.net