Moxies Restaurants is preparing to make a striking entrance into Washington, D.C., with plans to open a flagship restaurant by year’s end. The brand has tapped Brandon Thordarson, formerly its Executive Chef and Director of Culinary, to serve as owner and franchise partner for the new location. Over his decade with Moxies Restaurants, he helped oversee key U.S. launches in Dallas and Houston. Now, Thordarson will carry the brand’s culinary identity into the nation’s capital.
“It’s incredibly rewarding to apply my experience here in Washington,” Thordarson said in the official announcement. “There’s nothing quite like Moxies Restaurants — our focus on high-quality food, cocktails, hospitality and atmosphere with an incredible vibe sets us apart.” His vision for the D.C. location is one of a vibrant community hub, where evening diners and weekend celebrations coexist under one roof.
The new restaurant, located at 1111 20th Street NW just south of Dupont Circle, will occupy more than 8,000 square feet and feature a modern dining room and striking bar design. The space is crafted to support both lively gatherings and more intimate nights out. Guests can anticipate chef-driven dishes paired with handcrafted cocktails and signature hospitality unique to the Moxies Restaurants experience.
Joanne Forrester, President and COO of Moxies Restaurants, affirmed the choice of Thordarson for this new venture. “Brandon’s dedication to Moxies Restaurants and his deep understanding of our brand makes him the perfect leader for our Washington, D.C. debut,” she remarked, positioning this launch as a key component of the chain’s U.S. growth ambitions.
This move aligns with broader expansion plans. Earlier announcements show Moxies Restaurants targeting multiple U.S. markets, including upcoming sites in Texas, Florida, and other high-potential metro areas. The D.C. opening represents both a new geographical milestone and a demonstration of the franchise model’s appeal in major urban centers.
For franchise investors and restaurant industry watchers, this development underscores how culinary leadership and brand alignment are central to scaling hospitality concepts. The D.C. outpost may well serve as a model for future premium-casual entries into sophisticated markets, blending design, food, and atmosphere under a franchise vision.
