I am admittedly late to the Modmarket party. That’s why, when the invitation to check out the new Southlake location came up, I jumped on it.
Turns out, one experience is all it took to make me a Modmarket fan. I like the crisp interior and the Colorado beetle wood (lodgepole pine post-beetle kill). I like Sam, the Southlake GM; he’s a welcoming host who clearly cares about his restaurant and guests. I like the concept – a real food philosophy with total nutritional transparency. And I really liked the food.
Sam suggested I try a sandwich and salad combo, so I did, choosing the BLT+A and the Farmer Salad.
Sure, it was a pretty standard sandwich choice but the flavor was anything but usual, made interesting by a good basil aioli and a 7-grain bread by Colorado’s Izzio Artisan Bakery. The bonus: the exceptionally flavorful bacon is also nitrate-free.
The Farmer Salad was similarly simple but, again, surprisingly big on flavor. The roasted chicken was the standout here – much better than you’d find at competitive restaurants. Combined with grapes, feta, corn and almonds, it made for a salad that needed no more than a light portion of their tasty champagne vinaigrette to be crave-ably delicious.
It’s worth mentioning that receipts at Modmarket give you a complete nutritional profile of your meal. And it’s also worth mentioning that the Southlake location has done a gangbuster business since Week 1 and that more locations are slated for DFW in the near future. Personally, I’d like one as close to my home and office as possible.
Note: I was provided a meal, but all opinions and views are my own.