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MOXIESMUST TRIES 1 Salmon & Avocado Cobb Salad ($22) has crisp iceberg lettuce, bacon, a soft boiled egg, feta, ranch and sun-dried tomato dressing, and rustic croutons. 2 Chipotle Mango Chicken ($27) has a sweet and smoky dry rub, lemon quinoa, seasonal vegetables, and an avocado and salsa fresca. 3 Cucumber Cobbler ($13) has Tito’s Handmade Vodka, midori, lime, TYKU cucumber sake, Liber & Co. ginger and mint.
DINING FEATURE
This Salmon & Avocado Cobb Salad is among the dishes available at Moxie’s in Southlake.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT NEWSPAPER
Moxies Local owner brings Canadian concept to Southlake W hen Paul Randle moved fromWinnipeg, Canada, to Texas in 2016, he opened the rst U.S. Moxies franchise in Dallas. BY KAREN CHANEY
Moxies, which is located on Main Street, receives a lot of foot tra c from Southlake Town Square.
The menu is created in Canada by Executive Chef Brandon Thordarson. “We’re a little bit of everything. We say we are globally inspired,” Chute said. Exemplifying a range of diversity, the menu includes Vegan Tofu Lettuce Wraps ($18), The Loaded Cheeseburger ($19), Red Thai Curry Bowl ($16) and Linguini Arrabiatta ($21). “We’re very big on high-quality ingredients presented with love,” Randle said. “We have 200 prep recipes, and everything is prepped in house. We search for quality ingredients no matter where we have to go.” Chute said that the goal is to use local ingredients as much as possible. “As far as presentation, we’re always trying to get better every day,” Chute said. Randle said one reason they chose to open the Southlake restaurant was because General Manager Ben Madrid lives ve minutes from the location and advised it would be a good choice. “The beauty of the restaurant captures [custom- ers] to start with,” Randle said. “Then once we have them here, our food quality and hospitality bring them back.”
Since then, his company, Eatz Hospitality, has opened additional U.S. franchises in Houston, Miami and, in 2020, Southlake. The company also has sites in Scottsdale and Fort Lauderdale slated to open within the year, he said. There are about 60 Moxies locations in Canada, 14 of which are owned by Randle. Other Canadian transplants who made the move with Randle are the restaurants’ Operations Manager Drew Smith and Culinary Director Steven Chute. Smith describes the ambience at Moxies as being energetic, which, in part, is derived from the textiles used throughout the restaurant. “We fret over every detail to make sure it works together to feel warm, classy and coastal,” he said. “With the use of lighter greens, pistachio and golds to make it feel elegant—everything plays together.” Randle adds that the sta is a key element to the overall atmosphere. “We try to have people join our teamwho have a good level of energy and high degree of hospitality, so it complements the rest of the atmosphere,” he said.
From left are: General Manager Ben Madrid, Culinary Director Steven Chute, local owner Paul Randle and Operations Manager Drew Smith.
Moxies 1472 Main St., Southlake 817-764-2767 http://us.moxies.com/restaurant-locations/ southlake-texas/southlake Hours: Sun. 10 a.m.-11 p.m., Mon.-Tue. 11 a.m.-11 p.m., Wed.-Thu. 11 a.m.-midnight, Fri. 11 a.m.-1 a.m., Sat. 10 a.m.-1 a.m.
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