Moody's BackRoom Reviewed by Phantom Gourmet

WALTHAM, MA - The Phantom loved Moody’s BackRoom, commenting “if you can find your way to this mysterious spot you’ll experience one of the best meals of your life.”

Phantom Gourmet recently had chef Joshua Smith on the show. Smith proudly showed off his 900-degree wood-fire oven that can cook meatballs in two minutes.

A number of incredible dishes were featured on the show but among the most impressive was the brisket.

“The brisket I think is one I’m really proud of. What we did is found the absolute best briskets we could find. We season them with salt, pepper, porcini. We slow roast these things over hardwood. Sous vide for two days and then [put them] over the wood fired grill. Put it in your mouth and it just explodes, it falls apart,” Smith told Phantom Gourmet.

Smith told the Phantom he also loves to see the impact his food has on the customers.

“It just makes me so happy every day to come in here and see the smiling faces. When I walk through the dining room at night the reactions! It’s so wonderful,” Smith told Phantom Gourmet. “We know people’s names, they know our names and we high-five and we say hi and everybody just has fun together and that’s amazing.”

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Photo courtesy of Moody’s Back Room