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The Boston Globe



Moxy in Portsmouth, N.H.

PORTSMOUTH — Our dinner at Moxy was ruinous. It has been nearly impossible to forget the shockingly good, farm-to-fork bites we devoured.

It’s no wonder chef Matt Louis is racking up heady accolades for what he calls his “modern American tapas.” Recently nominated for Food & Wine magazine’s People’s Choice for Best New Chef 2013, Louis brings an ultra-locavore ethos and New England tradition to tapas-style dining. The result: Even the simplest dishes — think: chili-scented kale chips with pumpkin-sunflower seed granola bites — deliver something special.

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