{"id":43548,"date":"2026-10-05T14:05:22","date_gmt":"2026-10-05T14:05:22","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/43548\/"},"modified":"2026-10-05T14:05:22","modified_gmt":"2026-10-05T14:05:22","slug":"the-moseley-at-south-station-tower-a-first-look-at-the-new-restaurant","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/43548\/","title":{"rendered":"The Moseley at South Station Tower: A first look at the new restaurant"},"content":{"rendered":"

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

Episcope Hospitality runs the restaurant. Chicago-based David Morton, a scion of the Morton\u2019s steakhouse family, leads the firm. Episcope\u2019s portfolio includes The Landing at New York City\u2019s PENN 1 tower and The Water Park development in Arlington, Va.<\/p>\n

The ninth-floor restaurant spans nearly 10,000 square feet with seating for over 200 guests. It\u2019s open for lunch, dinner, and private events.<\/p>\n

\u201cIf South Station is a welcome mat, we want to be the welcome hug,\u201d Morton says. \u201cAt the risk of trying to be something for everybody, we want to be something for everybody. \u2026 Our hope is that it\u2019s a place you can come to a few times a week.\u201d<\/p>\n

\"TheThe expansive bar at the Moseley dwarfs bartender Shay Carrick.John Tlumacki\/Globe Staff<\/p>\n

Chef Tindaro Losurdo was previously the vice president of culinary operations at Rosa Mexicano Restaurants and executive chef at Abe & Louie\u2019s in the Back Bay.<\/p>\n

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. <\/p>\n

\"TheThe tuna hamachi poke bowl with sushi rice, wasabi peas, pickled Fresno pepper, avocado, radish, and soy-lime vinaigrette.John Tlumacki\/Globe Staff<\/p>\n

As for the atmosphere: Think stately, but not stuffy.<\/p>\n

\u201cIt 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,\u201d he says. <\/p>\n

Mainly, Morton hopes that this is a comforting standby for a busy transportation hub.<\/p>\n

\"TheThe charred heirloom cauliflower at the Moseley.John Tlumacki\/Globe Staff<\/p>\n

\u201cWe really hope to be that day-to-day option. To me, in 2026, success looks like: \u2018Let\u2019s just go to the Moseley because it\u2019s always good. It\u2019s always predictable. They know us; we know them. And, if it\u2019s full, we know they can get us in.\u2019\u201d<\/p>\n

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.<\/p>\n

\"BartenderBartender Shay Carrick serves a proper spritz at the Moseley.John Tlumacki\/Globe Staff<\/p>\n

Kara Baskin can be reached at kara.baskin@globe.com. Follow her @kcbaskin.<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s steakhouse family, leads the firm. Episcope\u2019s portfolio includes The Landing at New York City\u2019s PENN 1 tower and The Water Park development in<\/p>\n","protected":false},"author":2,"featured_media":43549,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[332,396,389,302],"class_list":["post-43548","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-new-york-city","tag-new-york-city-restaurants","tag-nyc","tag-nyc-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117388687687267329","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/43548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=43548"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/43548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/43549"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=43548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=43548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=43548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}