The home base restaurant of Chef Eric Brenner closed in April of 2010. We have compiled some of the accolades that we garnered over seven years in operation. Moxy Bistro transformed into Moxy Consulting and new alliances have propelled our involvement in the foodservice industry to new realms beyond a single address. Please peruse these pages as the trajectory of Eric’s career morphs into a broader area of impact.”





MOXY Awards
2009
St Louis Magazine:: VOTED BEST SOUP & SAND!!!!
Alive Magazine:: Best Grilled Cheese with our Tomato Bisque
RFT :: Best Eclectic Dining
2008
Eric Brenner chosen as a Top Chef in St. Louis
St. Louis Magazine A-List Eric Brenner wins
Chef of the Year
2006
RFT Awards
Best Chef - Eric Brenner
Best Creme Brulee - MOXY
Best Decor - MOXY
2004
RFT Awards - Best New Restaurant
Sauce Magazine Chef of the Year"

Food Network
Check out my recipe for 'Roasted Chicken with Truffle Sauce' at the Food Network website:
www.foodnetwork.com

Eating In St Louis
There is a new book out by Patricia Corrigan called "Eating St. Louis - the Gateway City's Unique Food Culture". I contributed a bit to the book (on the restaurant scene).
It is at Borders and other bookstores in the "local interest" section. Check it out!

Reviews:
RFT's Tip of the Tounge
River Front Times Featuring Moxy Bistro


Sauce Magazine's Chef Talk w/ Eric Brenner
Sauce Mag's Chef Talk w/ Eric Brenner

KSHE Food Dudes
KSHE Food Dudes Video

Sauce Magazine Review on M Lounge
Sauce Review On M Lounge

KMOV Channel 4, 'Sauce on the Street' with Catherine Neville.
KMOV Channel 4, 'Sauce on the Street' with Catherine Neville

Moxy Rated 4 / 5 Stars in the Wash U student Paper

Click here to see a comprehensive list of Moxy's reviews, including the acclaimed "St. Louis Magazine’s Best New Restaurant 2005" article.

Moxy on Facebook


Moxy on Twitter

 
 

Alumni St. Louis asks the eternal question: What'd you eat in high school?
"Brenner has stoked Alumni's menu with a plethora of gluten-free options, no doubt inspired by his work at BOLD but also perpetuating a trend he started at Moxy."

Click here to read more

Eric Brenner of Alumni Featured on KSDK
"Celebrating the places, the food, the smells, the people that have made this city great," explained Eric Brenner, Chef/GM of Alumni St. Louis.

Click here to read more

Vegan Onion Tart
Vegan onion tarts are a great, healthy way to have a little dessert with your favorite meal. Find out how to prepare a Vegan onion tart with help from a trusted chef in this free video clip.

Click here to see the video

Food Informants: A Week In The Life Of Eric Brenner, Chef Of Gluten-Free BOLD Organics
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many different corners of the food industry. Know someone who would make a great Food Informant? Tell us why.

Article on huffingtonpost.com

OUT & ABOUT: Bold Organics Chef Eric Brenner Demos Allergen-Free Recipes at the New Dierbergs Market at Des Peres
After a recent move to New York City to focus more of his attention on Bold Organics, a dairy- and gluten-free frozen pizza collaboration with Washington University alum Aaron Greenwald, chef Eric Brenner brought his culinary talents back to St. Louis on Sat., Aug. 25, for a special cooking demonstration at the newly opened Dierbergs Market at Des Peres.

Article on feaststl.com

Bold Organics pizza plan gets high marks from customers
Less than two years later, his line of Bold Organics pizzas is now being sold nationwide in 1,600 grocery stores and counting. They can be found in the freezer section in chains such as Dierbergs, Food Lion and Whole Foods as well as small specialty retailers.

Article on stltoday.com

Gluten-free Fried Chicken
Chef Eric Brenner, from Bold Organics, will do a cooking demonstration Saturday, August 25 at Dierbergs in Des Peres. The store is located at 1080 Lindemann Road.

Article on ksdk.com

Longtime St. Louis Chef Eric Brenner Moving to NYC to Focus Full Time on Bold Organics Pizzas
Chef Eric Brenner has announced he's leaving St. Louis and moving to New York, where he'll be working full time for Bold Organics, the organic gluten- and dairy-free frozen pizza business he helped launch last year with fellow entrepreneur Aaron Greenwald, a Wash U alum.

Article on feaststl.com

Former Moxy Chef Eric Brenner Named Chief Culinary Officer at BOLD Organics
What happens to a chef after his or her dream of owning a restaurant is over? Open a new restaurant? Work for someone else? Change careers? If you're Eric Brenner, the chef-owner of Moxy, which closed in 2010, you take advantage of opportunities as they arise. Article on stlmag.com

Robust Catering
with Chef Eric Brenner

See our Catering Page that explains the merging of Robust Wine Bar and the talents of their many certified sommeliers with the culinary skills of Chef Eric and the bartending service staff of Moxy. It’s a winning combination that can bring all the goodness to your home, office, or special event.

Molly's In Soulard
See our consulting page for review from
Eric’s latest consulting job…Molly’s in Soulard! www.mollysinsoulard.com

Isle of Capri Casinos
Lady Luck
Chef Eric is the official Chef Consultant for the Isle of Capri Casinos including the new Lady Luck Casinos. He has been working with the Isle since May of 2009 in re-branding many of their restaurants, buffets, and other food venues. Check out the Consulting page to find out more about his achievements with this formidable company.
Isle Casinos Cooking Blog

Kitchen
Conservatory

featuring Chef Brenner
Chef Brenner is currently teaching cooking classes at the Kitchen Conservatory. Please check his schedule at
kitchenconservatory.com

L'Ecole Culinaire Advisory Board
featuring Chef Brenner
Chef Brenner has been added to the Advisory board of both L'Ecole Culinaire and his alma mater, the Forest Park Culinary Program. Meetings are held to provide input on advancing curriculum and offering expertise on the everchanging landscape of the professional chef.

 

 

 


 

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