Where to Eat and Drink in Waltham

Photograph by Ruby Wallace-Ewing

OPEN NOW

Red Bird

361 Moody St.

The globe-hopping comfort dishes here—slow-cooked carnitas tamales (pictured above); lumache pasta tossed with sweet rock shrimp and chorizo; duck confit with root vegetable hash—would be right at home at Boston gastropub favorite Franklin Café. Which makes sense, since chef-owner Dan Stokes is a veteran of the restaurant. Be sure to peruse the cocktail list, which features creative combinations like the Red Light Special, a bright mash-up of homemade citrus-infused vodka, limoncello, and lingonberry syrup.

Photograph by Ruby Wallace-Ewing

EXPANDING

Moody’s Delicatessen & Provisions

468 Moody St.

Joshua Smith’s house-cured meats and breakfast sandwiches have developed such a following that he’s expanded into the space next door, with a full-service restaurant nicknamed “The Back Room,” slated to open this month. The dining room—the centerpiece of which is a butcher-block island for preparing custom meat boards—will feature wood-grilled meats, flatbreads (pictured above), and, of course, charcuterie.

Courtesy of Whole House Restaurant Group

OPENING SOON

Flank

1265 Main St.

For his second restaurant venture, WAAF morning-show host Greg Hill is bringing back the traditional “beefsteak” dinner—that is, the meaty -banquet-style feast, enjoyed sans utensils, that was popular in New York and New Jersey in the early 1900s. Scheduled to open by early fall on the former Polaroid campus, the restaurant will offer both family-style “beefsteak” options (eat ’em with your hands) as well as an à la carte steakhouse menu.

Photograph by David Salafia

LAUNCHING SOON

Dovetail Sake

99 Felton St.

The Bay State’s first sake brewery is releasing its first batches this spring. Cofounder and brewer Todd Bellomy (pictured above) has been crafting two sake styles: an unfiltered, cloudy nigori, and a dry, fruity junmai-shu. Though the brewery itself isn’t open to the public, Bellomy hopes to expose diners to his sakes and their byproduct, kasu (used for pickling), by bringing them to restaurants in Waltham and beyond.

Photograph by Ruby Wallace-Ewing

OPENING SOON

Brelundi

16 Felton St. and 185 Crescent St.

Developer Michael Colomba is bringing the flavors of his -native Sicily to Waltham with a restaurant concept that will serve three squares a day. Two locations—a counter-service space across from the commuter-rail station, opening this month, and a full-service venue in the Watch Factory complex, opening in May—will turn out street snacks like cassatelle, panelle, and Sicilian-style arancini (pictured above), in addition to pizza, lasagna, and Parmesans.