I find people here have a love/hate relationship with chain restaurants. Some of them can be horribly bad (Montana’s Cookhouse and Kelsey’s for example), but there are a few gems here and there that actually serve decent food and have generally good service. One of these, in my opinion, is Moxie’s Classic Grill.
Moxie’s has been around for a while; in the last 6 years or so, they started trying to upgrade their image to target a younger crowd. New locations had a brand new look, complete with a fancy bar, dark seats and walls, greeters/hostesses with skimpy black dresses, etc. (At least their wait staff dress sensibly.) I go to Moxie’s despite this, as the menu was revamped too so that instead of just steaks and burgers you could get food that was a little more upscale. In addition to their normal menu, they also feature a short menu of seasonal dishes.
I tend to stick to the tried and true, namely the sirloin steak salad with goat cheese (“seared medium-rare steak, mixed greens, roma tomatoes and Québec goat cheese, tossed in a spicy tomato vinaigrette with a hint of tomato clam juice and served with banana bread”*). But every once in a while something on their seasonal menu catches my fancy, like the ahi tuna crisps (“sushi-grade ahi tuna seared rare in a sesame-dijon crust, presented on a ginger shiitake salad with crispy wontons and lemon aioli”*). This dish was so popular that it eventually popped onto their regular menu. That is not to say that everything on the seasonal menu is excellent; I’ve found it actually hit or miss, but the hits are worth the risk.
On a visit to one of the newer locations, I happened to have my camera with me and snapped a few pictures of the meal. My mother was with me that day, and we both happened to order items on their summer seasonal menu.
The macadamia crusted mahi mahi was a “mahi mahi filet roasted to perfection with a crust of crushed macadamia nuts and asiago cheese, perched on garlic mashed potatoes and sautéed fresh spinach.”* The fish was not as moist as we would have liked, but the entrée as a whole made a good meal. Continue reading