Other Canadian transplants who made the move with Randle are the restaurants' operations manager Drew Smith and culinary director Steven Chute.
Smith describes the ambiance 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,” Smith said. “With the use of lighter greens, pistachio and golds to make it feel elegant—everything plays together.”
Randle added that the staff is a key element to the overall atmosphere.
“We try to have people join our team who have a good level of energy and high degree of hospitality, so it complements the rest of the atmosphere.”
The menu is created in Canada by Moxies 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 they try 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 five minutes from the location and advised it would be a good choice.
“The beauty of the restaurant captures [customers] to start with,” Randle said. “Then, once we have them here, our food quality and hospitality bring them back.”
Moxies must tries
The Salmon & Avocado Cobb Salad ($22) has crisp iceberg lettuce, bacon, soft-boiled egg, feta, ranch and sun-dried tomato dressing, and rustic croutons.
The Chipotle Mango Chicken ($27) with a sweet and smoky dry rub is served with lemon quinoa, seasonal vegetables, and an avocado and salsa fresca.
The Cucumber Cobbler ($13) has Tito’s Handmade Vodka, Midori, lime, Tyku cucumber sake, Liber & Co. ginger, and mint.
Moxies, 1472 Main St., Southlake.
817-764-2767.
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.
Smith describes the ambiance 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,” Smith said. “With the use of lighter greens, pistachio and golds to make it feel elegant—everything plays together.”
Randle added that the staff is a key element to the overall atmosphere.
“We try to have people join our team who have a good level of energy and high degree of hospitality, so it complements the rest of the atmosphere.”
The menu is created in Canada by Moxies 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 they try 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 five minutes from the location and advised it would be a good choice.
“The beauty of the restaurant captures [customers] to start with,” Randle said. “Then, once we have them here, our food quality and hospitality bring them back.”
Moxies must tries
The Salmon & Avocado Cobb Salad ($22) has crisp iceberg lettuce, bacon, soft-boiled egg, feta, ranch and sun-dried tomato dressing, and rustic croutons.
The Chipotle Mango Chicken ($27) with a sweet and smoky dry rub is served with lemon quinoa, seasonal vegetables, and an avocado and salsa fresca.
The Cucumber Cobbler ($13) has Tito’s Handmade Vodka, Midori, lime, Tyku cucumber sake, Liber & Co. ginger, and mint.
Moxies, 1472 Main St., Southlake.
817-764-2767.
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.
