“There is a little sort of negative connotation, like ‘She wants to own the Fenway, she wants to be the queen of the Fenway,’ ’’ she said. There’s also the challenge of becoming too associated with one part of the city, as if it’s your turf. “I would lose everything at this point in my career.” “We have moments talking about what if something really bad happened in our neighborhood?” Faison admitted. In light of events like the Marathon bombing, she said she sometimes worries about the risk of having several restaurants in close proximity. She has two spots in the neighborhood, Sweet Cheeks and Tiger Mama, and will open her third, Fool’s Errand, in January.ĭoubling down on one location hasn’t been without some fears and consequences. While clusters like Smith’s literally feed off each other, chef Tiffani Faison says her Fenway restaurants operate as islands, rarely interacting. “It’s house made - it’s just house made two doors down.” “We get to use the infrastructure that we already built,” Smith said. And early next year, he’ll begin selling smoked meats and baked goods just a few doors down from the original deli, using the deli’s ovens for all his baking.
This year, he opened his 10,000-square-foot New England Charcuterie meat processing operations in a warehouse just a few miles from Moody Street. Smith’s concept quickly took off, enabling him to acquire the storefront next door and open The Backroom wine bar in 2015. So he headed west to make, cure, and sell his own aged meats, opening Moody’s Delicatessen & Provisions in 2013 with fewer restrictions in the suburbs.
#Capo boston cracked#
Was a response, in part, to the fact that Boston’s public health inspectors have cracked down on chefs making their own sausages and pates. Chef Joshua Smith’s takeover of Moody Street in Waltham
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