BMW OF STRATHAM BLOG
If you’d love to share some great dishes for your great night, you may want to look for a tapas lounge. Luckily, Moxy Modern American Tapas is nearby and delivers exceptional flavors to their customers. They’ve received several great write-ups from publications like The Boston Globe, Business Insider, and even The Portsmouth Herald. See what all the fuss is about at Moxy Modern American Tapas.
THE BOSTON GLOBE
With sources and farms listed on the wall, each plate tells a story, from the New Hampshire mushroom tortellini with chèvre, sage, and roasted turnip, to the Maine scallops with aged copper, brussels sprouts, cranberry, and purple daikon. Start with the Moxy bread — grilled bread, grated tomato, and farm goat cheese — but save room for the whoopie pie sliders with chocolate dipping sauce.
food & wine
Something extraordinary happens to a day-old doughnut when you cook it on the grill: It becomes incredibly tender on the inside and nicely crisp on the outside. This technique works for other leftover breads and pastries, too, such as challah, pound cake or cinnamon buns.
TRAVEL + LEISURE
Locals like Susan Laughlin, New HampshireMagazine’s food editor, admire the clever presentations and serious farm-to-table philosophy. That, and travel-worthy tapas like the lacquered pork belly bites with pears and roasted pearl onions, and the DIY Johnny Cake Community platter of cornmeal pancakes, brown sugared pork shoulder, crispy onion, and pickled cucumbers. Don’t leave without the whoopie pie sliders.
JAMES BEARD FOUNDATION
James Beard Best Chef Northeast Semifinalist:
2018, 2017, 2016 2015
Whenever Chef Matt Louis adds a new "modern American tapas" dish to the menu at Moxy, it must do three things: be inspired by New England culinary tradition, highlight local food, and have a modern twist. And with small plates such as crispy Rhode Island calamari and New Hampshire rabbit pot pie, he achieves just that.
THE CHEF'S PLATE
Portland-worthy restaurants: Moxy, Black Trumpet, Street, The Friendly Toast
The so-called “food revolution” going down in Portsmouth has produced fantastic tapas bars like Moxy, bistros like Black Trumpet, sit-down street food restaurants like Street, and vegan eateries like The Friendly Toast. But if you’re more interested in liquid lunches, there are plenty of options there, too — the town even has its own beer festival for a reason. As for the shopping, you’ll find local fabric, candle, spice, and stationery stores, duh. But are these New Englanders quirky weirdos, too? We’ll let the “Tweed Ride” speak for itself.
Moxy offers imaginative small plates with a New England accent: Harvard beets with crème fraîche, johnnycakes with brown sugared pork shoulder and pickles, local rabbit over rye pasta, and chef Matt Louis’s famous whoopie pie sliders. Wash it all down with a tasting flight of Granite State beers served in canning jars.
WGBH CRAVING BOSTON
This modern American tapas restaurant serves up small plates like Maine Peekytoe crab with ramp top coulis, grilled ramps and marinated cucumber, and roasted beef bone marrow with onion jam, banana peppers and pea shoot salad on grilled bread. It's headed up by 2015 James Beard semi-finalist "Best Chef Northeast", Matt Louis, who was born and raised in the Granite State, but brought up in the kitchens of internationally acclaimed Thomas Keller. Moxy is a winner, bringing sustainably sourced, sophisticated (but un-stuffy) dishes to the Seacoast.
Come to Moxy ready to eat and willing to share. The large menu of "American tapas" uses locally-grown ingredients and in-house preserved jams, pickles, and chutneys. Word has it some of the meat prepared here even comes via MEat in Kittery.
EDIBLE NEW HAMPSHIRE
....As the restaurant tries its hand at farming, this table-to-farm effort is a new concept for the Seacoast. With the patience of chef Matt Louis and the dedication of Fileshea White, only good things can come from this initiative.
Matt Louis, chef and owner of Moxy restaurant in Portsmouth, has been cooking with Japanese knotweed, an invasive perennial herb that emerges early in the spring and forms dense thickets up to nine feet in height.
“With thousands of shoppers, [the Portsmouth Farmers’ Market] leaves me in awe every time. The energy, the community vibe, the direct interaction, relationship building, and the vast array of products available is just something so special I have never experienced anywhere else. Dozens of varieties of potatoes, carrots, beets, turnips, celery root, kohlrabi, salad greens, cooking greens, herbs, beef, pork, venison, lamb, mushrooms, cheeses, honey, maple syrup, kimchi, eggs, dairy...the list is endless.” —Chef Matt Louis, Moxy, Portsmouth, NH
Fileshea White, a server at Moxy, brought in foraged foods to chef Matt Louis last year, but this year she’s the farmer for a dedicated plot of land at New Roots Farm in Newmarket, making the field to fork connection even stronger.
WHDH WHAT'S COOKING:
RECIPE: SHORT RIB MARMALADE
BUSINESS NH MAGAZINE
Among the dishes Moxy is known for is beef short rib marmalade with grilled bread, pickled onions and shades of bleu cheese. The menu also features Moxy mini red hot dogs with bacon-fresno marmalade, cheddar, grain mustard; New England Dinner 2.0 with corned beef brisket, Napa cabbage, crispy potatoes, Raye’s maple mustard, pickled carrot and onion; and the Johnny Cake Community with cornmeal pancakes, brown sugared pork shoulder, house sauces, crispy onion and pickled cucumbers. It also offers whoopee pie sliders with chocolate dipping sauce.
If Portland, Maine, was the new Boston when it came to New England’s next burgeoning gastro scene, then Portsmouth is the next Portland, a small city hungering to enhance its renaissance through top-tier, farm-to-table dishes such as cornmeal crusted skate wing tacos served recently.
FOOD & WINE
Now Matt Louis, the chef at Moxy, an inventive restaurant in Portsmouth, New Hampshire, stepped toward my table. Slowly, grinning diabolically, he brandished a little decanter containing bubbling habanero broth. Louis trickled the liquid into a bowl containing the fixings for a soup: romanesco, brussels sprouts, calamari.
WMUR 9: COOKS CORNER
Chef Matt Louis of Moxy shows how to make this tasty meal.
Traditional flavors of New England are served with modern, world-class execution at Moxy in historic Portsmouth, N.H. We recently savored one of our most enjoyable meals of the year there.
Moxy offers American cuisine served tapas-style, “with a focus on the foodstuffs, history and culture of New England,” said chef-owner Matt Louis.
NEW YORK MAGAZINE
Sample remixed New England flavors at Moxy, which opened to national acclaim in 2012. Chef Matt Louis, a New Hampshire native who got his start at Thomas Keller’s French Laundry, puts 21st-century spins on ingredients that have been popular in these parts since Colonial days—take his crispy bravas-style “patatas Portsmouth” ($5) and housemade, Maine-style red hot-dogs ($12) in place of traditional chorizo. Hasty pudding, the ground-corn porridge that shows up in a verse of “Yankee Doodle,” is transformed here into frites, served with molasses barbecue and buttermilk dips ($5), while sailor favorite salt cod is done up Provençal-style in a whipped brandade, with lovage, smoked paprika, cured egg yolk, and grilled bread ($7). For dessert, try Whoopie pie sliders ($8) or the flight of puddings—Indian, honey, and buttermilk ($8). Even the drinks here are uniquely local: Look for the New English, made with Art in the Age rhubarb tea liqueur, Sweet Baby Vineyards pear wine, and Appleton Farms maple syrup ($9); or choose from the microbrew draft menu heavy on New Hampshire and Maine beers.
FOOD & WINE
Chef Matt Louis, three time nominee
NORTH SHORE MAGAZINE
As a food and drinks writer, I’m often asked by people where to go. Though my opinions are of course my own, I’m never shy about spreading the gospel of places that have won my palate of high standards. I’m not a picky eater, but quality and service are paramount to what equates to a positive dining experience in my book. It also helps when a chef manages to delight with inventive combinations of flavors. The cherry on top is a well-curated bar and modern cocktail menus (which means a nod to classics these days - no overuse of "tinis").
Richard Auffrey, The Passionate Foodie: For me, the top newcomers that I most enjoyed include: The Painted Burro in Somerville (with an amazing Yucatan Meatloaf), A Tavola in Winchester (killer Italian from Chef Ettore of Bistro 5), and Moxy in Portsmouth, NH (innovative Spanish-inspired tapas).