Moxies has spent more than three decades building a reputation for chef-driven food, handcrafted cocktails, and hospitality across more than 50 locations throughout Canada and the United States. Now, the restaurant brand has established a flagship presence in Washington, D.C., bringing its globally inspired menu and upscale casual atmosphere to the city’s Golden Triangle neighborhood.
Located at 1111 20th Street NW between Dupont Circle and Foggy Bottom, Moxies Washington, D.C. was designed to serve every occasion. Guests can stop in for lunch, dinner, Happy Hour, late-night bites, weekend brunch, or private events, all while enjoying a menu that blends American comfort food, steakhouse favorites, and Asian-inspired dishes.
For franchisee Brandon Thordarson, opening the Washington location represented far more than expanding an established restaurant brand. It marked the next chapter in a hospitality career that began decades earlier.
“My journey into hospitality started when I was nine years old,” Thordarson tells What Now Washington DC in an exclusive interview. “I took an evening bakery course for a high school credit, and that was the moment I fell in love with cooking.”
That early interest quickly turned into hands-on experience. By age 13, Thordarson was washing dishes at his aunt and uncle’s restaurant, beginning a career that would eventually take him through nearly every position in the industry.
“From there, I worked my way through every position in the restaurant business before becoming an Executive Chef and later Director of Culinary and Beverage for Moxies,” he says. “Owning my own restaurant wasn’t something I planned as a child, but I think it’s a natural progression for someone who is passionate about hospitality and wants the opportunity to build something of their own.”
Rather than creating a new concept from scratch, Thordarson chose to invest in a brand he had already helped shape. During his 14 years with Moxies, he played a key role in developing menus, overseeing the beverage program, establishing culinary standards, and refining the guest experience throughout the company.
“Moxies is an established restaurant brand, and I spent 14 years with the company in leadership roles before becoming a franchisee,” he says. “When the opportunity came to bring Moxies to Washington, D.C., it was something I couldn’t pass up.”
The nation’s capital also offered the kind of diverse customer base Thordarson believed would embrace the concept.
“Washington, D.C. is one of the most exciting restaurant cities in North America,” he says. “It has an incredible mix of residents, professionals, tourists, students, international visitors, and people from every corner of the world.”
He says the West End location checked every box.
“We felt the West End was the perfect fit for Moxies,” Thordarson explains. “It’s surrounded by hotels, offices, embassies, universities, and vibrant residential neighborhoods.”
That versatility is reflected in both the restaurant’s design and menu. Guests can gather for everything from business lunches and Happy Hour to date nights, brunch with friends, or watching a sporting event. The menu includes shareable appetizers, sushi, USDA Prime steaks, seafood, burgers, sandwiches, pasta, ramen, rice bowls, vegan offerings, and desserts, complemented by an extensive beverage program featuring handcrafted cocktails, wine, beer, and alcohol-free options.
“I believe Moxies fills a niche in D.C. by offering chef-driven food, handcrafted cocktails, exceptional hospitality, and a beautiful atmosphere that’s approachable for everyone,” Thordarson says.
Like many restaurant openings, however, bringing that vision to life came with its share of obstacles.
“Opening a restaurant is never easy, especially in a new city with no brand awareness,” he says. “Like every new business, we’ve had challenges, but the response from the D.C. community has been incredibly encouraging.”
Building the restaurant required raising capital, relocating his family, navigating construction delays, hiring more than 100 employees, and training an entirely new team.
“But that’s part of entrepreneurship,” Thordarson says. “The difficult days make the successes even more rewarding.”
Those successes are already taking shape. He says new guests continue discovering the restaurant through online reviews, neighborhood partnerships, corporate events, and word of mouth. Even more rewarding is watching them return with family and friends.
For Thordarson, the greatest satisfaction comes from seeing the restaurant become part of people’s lives.
“Without question, it’s seeing guests enjoying themselves,” he says. “Whether it’s celebrating a birthday, closing a business deal, watching a sporting event, or simply having dinner with family and friends, knowing we’ve helped create those memories is incredibly rewarding.”
Although his immediate focus remains on establishing the Washington restaurant as one of the city’s premier dining destinations, Thordarson believes the region offers significant room for future growth.
“I believe there’s tremendous opportunity for Moxies throughout the DMV,” he says. “Right now, our focus is making our Washington, D.C. location one of the best restaurants in the city, but we’d love the opportunity to continue growing the brand throughout the region in the future.”
For now, Thordarson is focused on introducing more people to the restaurant he helped shape for more than a decade. His goal is simple: create a place guests return to again and again, whether they’re celebrating a milestone, meeting colleagues after work, or simply looking for an exceptional meal served with genuine hospitality.
