I haven’t been keeping track of all the twists and turn with respect to Moody’s . . . but general outline (some specifics/order could be off) . . . .
Moody’s Deli making their own cured meats, awesome sandwiches, all good
Expands to include Moody’s Backroom - just for dinner, same chef, same great food
Expands into new space to create a taco place - same chef, good tacos, didn’t do great
Changes Taco place into The Pollo Club - same chef, good chicken, I think the concept did well
Expands “Backroom” to include a new space and includes a crudo bar - same chef (their crudo was just okay IMHO)
Something happens, chef leaves (don’t know the relationship between the chef/owners/investors), chef opens New England Charcuterie which still makes the same great cured meats
Stays open as Moody’s for a long time, then a year or so again changes name to Molti (don’t know why) - we never went but no idea how the new concept was doing. . . and then wham - closed.
It was never quite the same once the main Chef left, but it also didn’t go immediately downhill or anything. So no idea if it was a struggle with the investors, poor business, rising rents, covid . . . no idea.