Uptown News

Moxies in Uptown Dallas unrolls remodel with ultra-trendy tweaks

Moxies' Chipotle Mango Chicken with lemon quinoa, vegetables, avocado.

Moxies

A grand Uptown Dallas restaurant-bar got grander: Moxies, an upscale-casual concept founded in Canada and co-owned by Dallas Stars proprietor Tom Gaglardi, has received a refresh at its location at 100 Crescent Ct. #140, that includes some ultra-trendy additions.

The restaurant, which is Moxies without an apostrophe (and not Moxie's with an apostrophe), initially opened at 100 Crescent Ct. #140 in 2016, with a global menu and an energetic atmosphere.

In 2023, they initiated a renovation to bring the design up to the standards of newer locations across Texas, Arizona, and Florida. The chain also has locations in Plano and Southlake.

Upgrades at the Uptown location include marbled walls, contemporary art, and the use of lush greenery throughout. There's even a neon sign that says "I will if you will" - designed to be a backdrop for the obligatory selfie.

It would be immodest to brag but one feels compelled to note that, aside from the marbled walls, these features are restaurant must-haves that CultureMap documented in a groundbreaking story in January 2023. Then again, that groundbreaking story also included robot servers, a trend that did not age well.

Moxies spans 10,200 square feet, with seating for 300, and cultivates local diners, out-of-town diners, and cocktail connoisseurs. The space includes seating for 300, in a variety of configurations: an open-concept dining room, intimate lounge booths, and a wraparound patio. They're eager to host corporate, social, and wedding events, and will even do full restaurant buyouts.

Moxies Uptown Dallas New features at Moxies include a wall of greenery.Moxies

Director of Culinary and Beverage Chef is Brandon Thordarson and his menu favorites include:

Scottish Salmon, with ancient grains and lemon herb sauce
Chicken Madeira Rigatoni with mushroom & Madeira wine sauce
Chipotle Mango Chicken with lemon quinoa, vegetables, avocado, and salsa fresca.

Weekend brunch is also a very big thing with everything from Pancetta & White Cheddar Benedict to Avocado Toast.

Cocktails include the Hugo Spritz, Passionfruit Ranch Water, and the Pineapple Basil Margarita made with Mark Wahlberg’s Flecha Azul Blanco tequila.

Spokesperson Paul Randle says in a statement that the location holds a special place in their hearts as it was the first Moxies in the U.S.

"It opened in November 2016 and has been a tremendous success that has helped launch the Moxies concept into many other markets throughout the United States," Randle says.

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Omakase News

Downtown Dallas restaurant Sauvage expands with new dining twist

Sauvage

A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

"We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

Last week’s menu consisted of:

dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

You can make a reservation on Tock, or just walk in and grab a seat.

Caviar
They've also added a new version of their classic menu: no caviar.

"Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

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