Best of Boston

At Moody’s, even the bologna sandwiches are on another level. That’s because owner Joshua Smith crafts everything in house—salumi and sausages, sure, but also the pickled peppers, pimiento cheese, and swipe of herb mayo on your Pullman loaf. And this year, the tireless chef is expanding his meaty empire with a state-of-the-art curing facility down the road, meaning his New England Charcuterie cold cuts will not only be more readily available in Boston—they’ll also be hitting the national stage.