MOXIE
An appetizer order is up for the two banquette seats next to us. A plate of marinated tomato bruschetta. Fresh basil, bright yellow and red tomatoes tossed in vinaigrette and sprinkled with fresh Parm on toasted Tuscan bread. Simple. Gazing enviously at that bruschetta, my dining companion exclaims loudly, “Wow! That looks amazing!” The serious-looking man digging into the bruschetta lights up. “Yes,” he responds, grinning. “It’s wonderful.” In that moment, a bustling dining room flowing in drinks and warm plates of elevated comfort food becomes just a bit smaller and more personal. That’s the feel inside this warm, narrow dining room, the bar opposite banquette tables.
It’s not surprising that co-owner Tamela Greene specialized in “customer experience and programming” during her 17 years at Harley-Davidson, where her wife/business partner Anne Marie Arroyo worked in management. They say customer feedback is key to shaping the Moxie experience, and that includes the menu. “Community” is a driving force for the couple. They’re committed to Whitefish Bay, which is also their home. Branding is pivotal as well. The word “moxie” suggests savviness or gumption. This place has struck a chord with diners, and it has those comforting plates to thank for it. Moxie excels at hearty soul-satisfying plates like roasted or sautéed fish (the daily salmon, a highlight) and pastas including short-rib Bolognese rigatoni. And there are enough starters offered here – brandied liver pâté to great flatbreads topped like you would a pizza – to make an excellent meal out of them.