Located on Park Street in Alameda, this restaurant is known for its incredible steaks, table-side Caesar salad, and Art Deco vibes. Let’s go inside because I want to introduce you to the head chef and the owner.
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From a Piedmont native, Emmy award-winning television journalist-turned-home matchmaker, part-time radio anchor, UCLA graduate, wife and mother of 3.
Donna Meadows is the head chef at Moxie Steak House, and Chris Seiwald is the owner. Thank you so much for talking with me.
So, what inspired the concept here at Moxie Steak house?
Chris: We had run a cafe here in Alameda for about 15 years. One day, she said, “I want to open a steakhouse.” Alameda is a meat-eating town, so we figured we could give that a whirl.
How would you describe the dining experience here?
Donna: Casual. Modern. Fancy. Not fancy.
Chris: It’s Alameda, so they can come in any way they want; they don’t look out of place when they’re dressed up nicely for a date out, and they don’t look too far out of place if they’re not. I don’t know if anybody has shown up in shorts yet. Everybody I bring here, they’re just super impressed by the food. The steak, as it turns out, is delicious. But then all the other bits and pieces that come along, are surprisingly good.
So what do you think makes Moxie different from other steakhouses?
Donna: Our sides are so unique compared to a traditional steakhouse. We do a delicate squash that’s roasted, and it has some pomegranates, ricotta salata and fresh mint on it. Very California cuisine as opposed to creamed spinach or mashed potatoes, which you can also have here.
Where do you get your beef and other ingredients?
Donna: The beef comes from two different farms. We do Santa Carota and Brandt Farms, which are both here in California.
How was your experience shaped Moxie?
Donna: You know, I’ve worked all around the world. I’ve worked for some incredible chefs. I was part owner of the Flying Saucer. I did a small stint at Chez Panisse. I worked at the Auberge Soleil. I was the pastry chef at the River Cafe in New York City. All of those different chefs were super talented and had different ideas in the kitchen of what they liked and their style. So my style has kind of developed from working with all these fabulous people.
Chris: The steak is delicious. The sides are delicious. The drinks are delicious. Give it a try and tell me if I’m a liar.
Lisa: I love that. Donna Meadows. Chris Seiwald. Thank you so much for talking with me.
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