The Moseley at South Station Tower: A first look at the new restaurant

The Moseley will open on Monday, bringing fine dining to the long-awaited, 51-story South Station Tower (680 Atlantic Ave.).

Episcope Hospitality runs the restaurant. Chicago-based David Morton, a scion of the Morton’s steakhouse family, leads the firm. Episcope’s portfolio includes The Landing at New York City’s PENN 1 tower and The Water Park development in Arlington, Va.

The ninth-floor restaurant spans nearly 10,000 square feet with seating for over 200 guests. It’s open for lunch, dinner, and private events.

“If South Station is a welcome mat, we want to be the welcome hug,” Morton says. “At the risk of trying to be something for everybody, we want to be something for everybody. … Our hope is that it’s a place you can come to a few times a week.”

The expansive bar at the Moseley dwarfs bartender Shay Carrick.John Tlumacki/Globe Staff

Chef Tindaro Losurdo was previously the vice president of culinary operations at Rosa Mexicano Restaurants and executive chef at Abe & Louie’s in the Back Bay.

Morton describes the menu as casual fine dining, and dishes are straightforward: pan-roasted chicken, filet mignon, cavatelli Bolognese, miso black cod. Morton is especially fond of the tuna hamachi poke bowl.

The tuna hamachi poke bowl with sushi rice, wasabi peas, pickled Fresno pepper, avocado, radish, and soy-lime vinaigrette.John Tlumacki/Globe Staff

As for the atmosphere: Think stately, but not stuffy.

“It can look and feel maybe almost more hotel-esque, but with a lot of warmth, care, friendliness, and professionalism, in a casual format. If you just want to pop in with jeans and a T-shirt, great. Or you could host a spectacular 200-person event,” he says.

Mainly, Morton hopes that this is a comforting standby for a busy transportation hub.

The charred heirloom cauliflower at the Moseley.John Tlumacki/Globe Staff

“We really hope to be that day-to-day option. To me, in 2026, success looks like: ‘Let’s just go to the Moseley because it’s always good. It’s always predictable. They know us; we know them. And, if it’s full, we know they can get us in.’”

The Moseley is open from 11:30 a.m. to 9 p.m. on weekdays and on Saturdays from 5 p.m. to 9 p.m.

Bartender Shay Carrick serves a proper spritz at the Moseley.John Tlumacki/Globe Staff

Kara Baskin can be reached at kara.baskin@globe.com. Follow her @kcbaskin.