MOXY Awards
2009
Alive Magazine:: Best Grilled Cheese with our Tomato Bisque
RFT :: Best Eclectic Dining
2008
Eric Brenner chosen as a Top Chef in St. Louis
St. Louis Magazine A-List Eric Brenner wins
Chef of the Year
2006
RFT Awards
Best Chef - Eric Brenner
Best Creme Brulee - MOXY
Best Decor - MOXY

Food Network
Check out my recipe for 'Roasted Chicken with Truffle Sauce' at the Food Network website:
www.foodnetwork.com

Eating In St Louis
There is a new book out by Patricia Corrigan called "Eating St. Louis - the Gateway City's Unique Food Culture". I contributed a bit to the book (on the restaurant scene).
It is at Borders and other bookstores in the "local interest" section. Check it out!

Celebrating Our 6th Year in Business!

Moxy Lounge!!!
Please call Linda for scheduling your special event.
314-361-4848.

Sauce Review On M Lounge

Private parties can be booked any night of the week and the exclusive use of the spacious room is guaranteed.

Menus are developed for each individual party. All beverages are priced upon consumption.


Bistro Hours
Mon - Thurs
11:00AM - 11:00PM
Friday
11:00AM - 12:00PM
Saturday
5:00PM - 12:00PM
Bar open 'till 1:00AM

General Information
Moxy is a cozy 50 seat non-smoking bistro with additional patio capacity of 50. Reservations are recommended, especially on weekends. We do not reserve patio seating or lunch parties under 5. Please call ahead.

Covered parking is now available in the BJC garage on Laclede just across Euclid.

Moxy Bistro
4584 Laclede
St. Louis, MO 63108

314.361.4848
314.361.4854 fax

Reviews:
Sauce Magazine's Chef Talk w/ Eric Brenner
Sauce Mag's Chef Talk w/ Eric Brenner

Chef Brenner's Latest Restaurant/Kitchen Design Accomplishment - Araka
Ladue News Review On Araka

KSHE Food Dudes
KSHE Food Dudes Video

Sauce Magazine Review on M Lounge
Sauce Review On M Lounge

KMOV Channel 4, 'Sauce on the Street' with Catherine Neville.
KMOV Channel 4, 'Sauce on the Street' with Catherine Neville

Moxy Rated 4 / 5 Stars in the Wash U student Paper

Click here to see a comprehensive list of Moxy's reviews, including the acclaimed "St. Louis Magazine’s Best New Restaurant 2005" article.

 
  Scotch Tasting
June 20th
At Moxy
In conjunction with Seven Rivers Highland Society, a non-profit organization in the St. Louis area, and Glazer's Midwest, Moxy is pleased to invite you to a unique evening of scotch, friendship, music and conversation.

Space is limited to 50 people and is filling up fast. The cost is $35 per person and all proceeds will go to the Seven Rivers Highland Society.
www.sevenrivers.us

The guest speaker will be Bill Meyers who will talk about each of the six single-malt scotches being served. There will be entertainment and light fare to compliment the different scotches. This is the first of a series of four scotch tastings to be held this year at the M Lounge. There will be special pricing for all the featured scotches that evening, so if you would like purchase bottles, they will be available at that time.

With the rousing success of the inaugural Tasting this past March the Seven Rivers Highland Society, Glazer's Midwest, and Moxy Bistro are announcing the second Scotch Tasting of 2009 in the M Lounge.

Thanks to all who attended the last soiree and we invite you all to join us on Saturday, June 20th, 2009 in the M Loungefor a tour of the Speyside region of Scotland. Featured will be the following spirits:
Craganmore, 12 year
Craganmore Distillers Edition
Glenfarcles, 12 year
Glenmorangie Astar
Glenrothes Select
Macallans Cask Strength

As before, there will be special pricing for these scotches available on June 20th only.

Tickets will be $35 per person. For those who wish to attend the Tasting and not partake of the spirits, the tickets are $10 per person.

We will be serving traditional Scottish fare.

The festivities will commence at 7:00pm.
The address for the M Lounge is 4582 Laclede, 2nd Floor, St. Louis, MO 63108
Please call us at 314.361.4848 or stop by Moxy Bistro at 4584 Laclede to purchase your tickets.

We hope to see you in June!
If you can't make it this time, remember, there will be two (2) additional Tastings this year. One on September 19th, and the last on December 5th.

Happy Spring and
Best regards,
Eric Brenner

Food Dudes
on KSHE 95
Chef Brenner was a participant in the "Food Dudes" radio show on KSHE 95 with friends Favazz, Boozie, Chef Chris Van Norman and instructors from the primary sponsor, Le' Cole Culinaire. The live original broadcast aired Thursday December 18th and included Eric's bacon/chocolate chip cookies, just in time for Christmas (the recipe can be downloaded at www.kshe95.com).

January 22nd -"Recipes and a live video clips from the show will be available here soon.

The February 12th installment will highlight Moxy for Valentines Day and focus on sexy, cool dinners for two. It will most likely include chocolate as well. Be sure to tune in monthly.

Isle of Capris Casino
Lady Luck
Caruthersville
Chef Eric has been working throughout the months of May and June to facilitate a re-branding of the Isle of Capri's fine dining steakhouse concepts in Waterloo, IA and Bettendorf, IA. Stay tuned for more info.
Moxy Consulting has been very busy preparing to open the Isle's first re-branded food service operation in tandem with the ongoing vision provided by strategic partners, the Kuhlman Design Group. Chef Eric and service manager, Haris, have been visiting the location to ensure the quality and integrity of food and service. Look for a great dining experience the next time you head South on I-55, exit 19 (East). It'll the best place for food & fun anywhere in the tri-state area.

New $35 Fixed
Price Dinner
Choose any entrée and two other courses
See menu for details.

Kitchen
Conservatory
featuring Chef Brenner
Chef Brenner is currently teaching cooking classes at the Kitchen Conservatory. Please check his schedule at
kitchenconservatory.com

L'Ecole Culinaire Advisory Board
featuring Chef Brenner
Chef Brenner has been added to the Advisory board of both L'Ecole Culinaire and his alma mater, the Forest Park Culinary Program. Meetings are held to provide input on advancing curriculum and offering expertise on the everchanging landscape of the professional chef.