Moxie's Uptown Opening

Canadian restaurant chain from Dallas Stars owner joins Uptown revival

Canadian restaurant chain from Dallas Stars owner joins Uptown revival

Moxie's, red Thai curry
Moxie's international-inspired menu includes the red Thai curry bowl. Photo courtesy of Moxie's

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas. Moxie's is a "premium casual" chain with more than 60 branches across Canada. Its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move on Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro & Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.

Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.

Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori, and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeño-lime dip.

Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.

There will be weekend brunch with pancetta and cheddar Benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry, and sparkling water; and the Paloma, with tequila reposado, fresh lemon and lime, and grapefruit soda.

An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.

In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.

Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.

Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.
Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. The Dallas location is going into the former Arcodoro and Pomodoro space at the corner of McKinney and Maple avenues, just a few steps from Shake Shack.
Moxie's describes its culinary theme as "international-inspired dishes created with local ingredients," with local purveyors such as Empire Baking Co., Ascension Coffee, and Lone Star Meats, who will provide USDA prime steaks.
Executive chef is Brandon Thordarson. Menu items include sushi cones with tempura shrimp, fresh avocado, nori and ponzu; red Thai curry bowl with stir-fried vegetables, jasmine rice, and curry-buttered naan; seared ginger tuna salad with ahi tuna, edamame beans, avocado, daikon, cashews, and cucumber ponzu emulsion; and Korean fried cauliflower with spicy gochujang pepper sauce and jalapeno lime dip.
Craft cocktails and the wine list are overseen by Moxie's national beverage director, sommelier Kim Spence.
There will be weekend brunch with pancetta and cheddar benedict and Sicilian sausage hash with poached eggs. Beverages include pomegranate beet soda with pomegranate beets, shaved cucumber, cranberry and sparkling water; and the Paloma with tequila reposado, fresh lemon and lime, and grapefruit soda.
An ample dining room and lounge will include more than 20 televisions and live indoor trees. A wraparound patio and outdoor bar will accommodate up to 160 people.
In Canada, Moxie's has been noted for its pattern of hiring "Moxie's girls," not quite a Hooter's, but with appearance being key. Some servers have said they're forced to wear high heels.
Dallas franchisee is Paul Randle, who touts the restaurant's location, saying, "Opening at The Crescent is the perfect way for Moxie's to join the popular Uptown dining scene.”

November is the due date for Moxie's Grill & Bar, opening its first location in the United States at The Crescent in Dallas.

Moxie's is a "premium casual" chain with more than 60 branches across Canada; its owner is Tom Gaglardi, proprietor of the Dallas Stars. The parent company, Northland, also owns hotels and Denny's in Canada.
Moxie's is making a move in Texas; a branch will open in Houston in 2017. T