Archive for February, 2010


We now do delivery

Anthony Pigliacampo — Thursday, February 18th, 2010

modmarket-delivery-mapThe thing I miss most about living in NYC  is that EVERY restaurant would deliver food to you.  It was an awesome service that I took advantage of quite often.  Living in Boulder, the only food I know of that will deliver to my house in South Boulder is BAD chain pizza places.  Not exactly my cup of tea.  We had wanted to try delivery with Modmarket since the day we opened, but it has taken us a while to sort everything out so that we could give it a shot.  Starting today, we are delivering food within the red dashed lines on the top of this post.  Basically, if your address has Boulder as the city, we can deliver to you.  It takes about 45 min (really depends on how close you live/work to our store) from when you call till we get to your door.   The fee is $4.00 per delivery, which seems pretty reasonable to us, especially if more than one person is on the order.  To place an order, just call us at 720. 663. 9440 and we will get things going for you.   With the weather predicted to be COLD and YUCKY over the next few days, it might be a good time to turn on the Winter Olympics, dial up Modmarket and enjoy some pizza and soup without leaving the couch!  Oh, one more thing – the hours for delivery are everday 11am till 2pm and 5pm till close!

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The best gluten free pizza in Boulder

Anthony Pigliacampo — Thursday, February 11th, 2010

I am not going to lie, it is hard to find tasty gluten free pizza.  Since day 1, we have been focused on getting a gluten free option that was as good as our regular dough.  Our old dough definitely got good reviews, but to be honest, they were mainly from people who only eat gluten free stuff regularly.  To raise the bar on gluten free pizza is not hard.  We were not satisfied though, we wanted something that even people who can eat gluten could eat and say that it tasted fantastic.  Last week we started serving up a new version of our gluten free dough.  It is the first gluten free anything i have even tasted that equals the taste of our regular dough.  It is downright amazing.  I actually prefer its taste and texture on a few of our flatbreads (MEX) to our regular dough.  We have had numerous customers think that we gave them a regular pizza instead of gluten free b/c it tastes so good.  Swing by, try it out and email us and let us know what you think.  I am pretty sure it is the best gluten free pizza in Boulder right now, curious what everyone else thinks!

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Why our pizza wait times have increased a little bit

Anthony Pigliacampo — Thursday, February 11th, 2010

The more astute among you may have noticed that our wait times for pizzas has increased a little bit in the last week or two.  There is good reason for this.  We recently came to the conclusion that our pizza was good, but not great.  So we starting tweaking an experimenting to try and move from the good to great column.  The good news is that our flabread pizzas have really improved in the last week or two.  Our dough is much lighter in texture and taste, our cook is more even and we are getting a nice artisan look as they come out of our oven (which is running at a much hotter temperature now).  The bad news is that we are still learning the ins and outs of building our pizzas with this new dough and occasionally when we really get slammed, it is difficult to hit the same sub 5 minute wait times we have always had.  We are pretty confident that as our team gets used to the new system, speeds will improve accordingly, but until then, thanks for being patient.  I assure you, the extra minute or two you are waiting for your pizza is well worth it :-)

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