WILLIAMSBURG-Moody’s Kitchen on Merrimac Trail in The Edge District is returning to its original business model following a temporary shift due to the ever-changing landscape of the restaurant industry.
“The original concept for Moody’s Kitchen was to be a commissary for Cochon on 2nd and a full-service off-premise catering division,” wrote Chef Neil Griggs, who operates both establishments, in an email to patrons on May 21. “Starting Monday, May 23, we will revert to the old business plan. Our catering division is already doing very well and has many weddings and business functions in the pipeline. We will focus our attention on marketing and executing top-of-line catering services for the community and eliminate all al a carte activity at this time.”
In February 2021, Moody’s Kitchen temporarily switched to a more market-style establishment, selling meats and seafood a la carte from a display case. The business first opened in May 2020 during the height of the pandemic.
“Williamsburg had a very tight labor market prior to the pandemic, but today it is so much worse and is playing a significant role in reducing services that make economic sense,” Griggs said. “Entry-level jobs are now commanding 25 percent to 40 percent increase in pay if you can find an actual person. From 2019 to 2022, economics has drastically changed. Without boring you with all the details any further, Moody’s Kitchen is going to make another large pivot.”
Griggs went on to say, “I’m saddened by this closing and will be looking hard at ways to provide some take-out services from Cochon. We need a little time to catch our breath and study new ways to provide limited take-out from Cochon, including cocktails from David’s bar. We will also be studying weekly meal plan options to be picked up at Cochon.”
Moody’s Kitchen is located at 7129 Merrimac Trail in Greater Williamsburg while Cochon on 2nd, the fine dining establishment Griggs also runs, is located just down the road at 311-106 Second St.
