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AIn the new year, Tip of the Tongue is in the
mood to retreat to some favorite and familiar restaurants, such
as Moxy (4584 Laclede Avenue; 314-361-4848), which celebrated
its seventh anniversary on New Year's Eve.
In the tiny kitchen there, executive chef/owner Eric Brenner
and his staff prepare some of the most delightfully cozy and consistently
tasty dishes in town. And they've expanded the menu a bit to add
some lighter fare -- healthy eating is important to Brenner --
and a few other new items.
The "Fig & Pig" ($10), one of the current starters,
seems perfect for the season -- though probably not the lowest-cal
dish. (Hey, everything in moderation, right?)
"It's a smoked, crispy pork belly, and we do a fig and maple
glaze on it," Brenner says. "To offset it a little bit,
we put prosciutto on the plate, which is more lean."
Brenner says that about 90 percent of Moxy's menu is gluten-free
and assures us that he and his staff are willing and able to accommodate
all kinds of dietary needs. Going forward, Moxy's menu will likely
feature more lobster and more Italian and Southern influences,
he hints. In any event, the chef's goal is simple:
"I like to find those dishes that are just solid, that people
love and that they'll remember," he says. "You know,
we're seven years old now, and people still talk about our grouper,
and they still talk about the tomato bisque"
And for good reason: There is nothing cozier than that bisque
and its accompanying mini grilled cheese sandwiches. We're warming
up just thinking about them! (And that grouper? It's boss, too.)
Finally, take note: M Lounge upstairs is open on Friday and Saturday
nights now and will feature acoustic music soon.
Can you say "after-dinner drinks"?
Black Martini • by Randall Roberts
A walk from Moxy to the park after an exquisite Monday dinner is made premium by the companionship of St. Louis' most beautiful woman and the afterglow of the black martini, which the exuberant Central West End restaurant, celebrating its six-month anniversary, serves with chilled simplicity. more...
It Must Be Love • by Rose Martelli
Dear Moxy, You don't know me, but I've been hoping to meet a restaurant like you my whole St. Louis life. I've had my eye on you since you audaciously opened on New Year's Eve... more...
These Guys Have "Moxy" • by Joe Pollack
When a St. Louis chef returns from a visit to New Orleans, and he discusses it in terms like these – "I enjoyed the trip, and I ate very well, but you know? There weren't any vegetables." – St. Louis cuisine has definitely taken a large step into the 21st century. more...
Best New Restaurant - voted 4th place
Moxy • by Joe Bonwich
A 15-year-old of my acquaintance, my dining partner for a meal at Moxy, summed up the atmosphere quite nicely. "Dad," she said, "you're just not cool enough to eat here." more...
Moxy Contemporary Bistro • by Holly Silva
Moxy is somehow also the perfect name for a newish restaurant and bar in the Central West End, communicating the venue's confidence and trendy sophistication as no other four letters could. more...
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