Category - ‘Our company’

Modmarket Highlands Ranch Opens Friday, May 23

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008 Opening Pics


We are extremely pleased to be opening our first Highlands Ranch location this Friday, May 23. It is our eighth Colorado restaurant, and it joins others in Longmont, Boulder, Denver and surrounding communities. 

On grand opening day, the first 50 guests in line will each receive a $25 Modmarket gift card. Various prizes, including a one month free supply of popchips, IM=X Pilates Highlands Ranch gift certificates, yoga mats and other healthy living items, will also be awarded throughout the day to those who register at the restaurant.

“The Highlands Ranch community is made up of active, health conscious families and professionals who value the same things we do – delicious, affordable, healthy food served in a nice environment,” explains Anthony Pigliacampo, Modmarket co-founder. “They have graciously welcomed us and seem just as excited as we are to be serving their neighborhood.”

Modmarket Highlands Ranch Contact:
537 W. Highlands Ranch Parkway



A chance to eat free food and help us train

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Register Now

Help us train our team at the new Modmarket in Highlands Ranch!

We are organizing a series of training sessions Tuesday, May 20 and Wednesday, May 21 and need your help in providing “live fire” rehearsals for our new staff. The menu will be slightly limited, but the food and drink will be completely FREE!

Each session has a limited number of spaces, so sign up now.


Note, you can register for only one event, and all attendees will need their own unique reservation.

Our training sessions will also double as a fundraiser for The Kitchen Community. A $5 donation at the register is suggested and 100 percent of the proceeds will benefit the organization.

Additionally, we are excited to have Tesla Motors as our special guest during the May 21 dinner sessions. They will provide free test rides to attendees!

We can’t wait to show you our beautiful new restaurant and feed you some delicious food!


Meet Our Spring Menu Lineup

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Today we introduced our spring menu lineup! Nine new seasonal items have been added to the roster and are replacing our winter dishes. Additionally, for the first time in Modmarket history, fish is a menu option.

Spring Lineup

Spring menu additions include:

Sandwiches (Replacing Sweet Potato Goat and Red Chicken Melt)

  • The Sonora – Spiced roasted sweet potato, grilled leeks, jicama lime slaw, green onion vinaigrette on ciabatta
  • Salmon Club – Citrus grilled wild caught Alaskan salmon, bacon aioli, fresh basil, tomato, arugula on multigrain

Pizza (Replacing Smoky Chorizo)

  • Spicy Rooster – Peanut mango, sriracha marinated chicken, three-cheese blend, red bell peppers, green onions, peanuts, Thai basil, cilantro

Salads (Replacing Winter Cobb)

  • Roasted Beet – Roasted red and golden beets, pickled shallots, feta, pepitas, lemon maple vinaigrette over spinach

  • Salmon Niçoise – Citrus grilled wild caught Alaskan salmon, sugar snap peas, kalamata olives, red onions, roasted potato, hardboiled egg, lemon maple vinaigrette over mixed greens

Soups (Replacing Tuscan White Bean and Potato Leek)

  • Curry Yellow Split Pea – Onion, carrot, celery, garlic, tomato, yellow split pea, curry, coconut milk, vegetable stock, sea salt, pepper, fresh basil, bay leaf, olive oil

  • Broccoli Cheddar – Broccoli, potato, onion, cheddar, celery, garlic, parsnips, spinach, shallots, rosemary, oregano, salt, pepper, water, cream, bay leaf, lemon juice, olive oil

Sides (Replacing Broccolini and Mediterranean Quinoa Salad)

  • Garlic Sugar Snap Peas – Roasted sugar snap peas, garlic, thyme

  • Jicama Lime Slaw – Jicama, carrots, cabbage, chili lime vinaigrette

“We like to keep our menu fresh and as seasonal as possible,” explains Anthony Pigliacampo, Modmarket co-founder. “Not only do we get tired of eating the same thing day in and day out, we know our guests do too. And as seasons change, we prefer to adapt our menu based on readily available ingredients. It helps us stay current and gives our guests a variety of new foods and flavors to try.   

“I am very excited about our spring menu items, especially the introduction of salmon,” continues Pigliacampo. “We have never offered seafood before, but between our own interest, sourcing the best seasonal salmon and sustained guest requests, we decided this was the season to do it. There is truly something for everyone in this rollout, from spicy to citrus to sweet. I think customers will be just as pleased as we are.”

Pop over to our menu to learn more about these new dishes and their ingredients:  


Meet Chef Nate

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While enjoying a meal at Modmarket, it is not uncommon to catch a glimpse of our director of culinary operations, Chef Nate Weir, dashing about our kitchens. He quickly moves from station to station, grabbing a handful of red bell peppers here and a few sprigs of basil there. You can see his culinary wheels turning as he runs through different flavor profiles creating the next Modmarket fan favorite.

If anybody knows a lot about unique flavors and foods, it is Chef Nate. He grew up mostly in Haiti where his parents worked as missionaries. Unlike many American kids his age, he did not eat sugary cereals for breakfast or food that came out of a box. His parents always cooked at home using the fresh fruits, vegetables and meats available in their city. This is where Nate’s love of cooking began, and he carried it with him into college.

After graduating with honors from the Farm to Table program at the Culinary School of the Rockies in Boulder, Colo., Nate worked for well-known restaurants such as Sobo American Bistro and Salt the Bistro. Then one day he applied to a posting for a new restaurant in town in need of a recipe consultant. That restaurant was Modmarket. The next thing Nate knew, he was overseeing culinary operations for the concept and has been doing so ever since.

I had the opportunity to sit down with Nate and pick his brain about food, cooking and his favorite meal of the day – breakfast:

Q: What does real food mean to you?

A: Farm to table dining is simply all there is to me. It is the way I grew up eating and cooking. Food should be fresh, whole and unprocessed. Period.


Q: What is one of your favorite kitchen tools?

A: I love my Dutch oven. I use it to cook rotisserie chickens, braises, short ribs, all kinds of things. It is definitely a go-to tool that everyone should have.


Q: What brand of knives is your favorite?

A: New West KnifeWorks. They are American-made, funky and cool!


Q: What is your favorite meal to prepare?

A: After growing up in Haiti, one of my favorite, feel-good dinners to make is a traditional Haitian meal. It will have fried goat, rice and beans, and fried plantains…so good.

I also have a wood-burning smoker at home and tend to get pretty serious about my BBQ. I have been known to stay up all night smoking the meat to perfection. I end up smelling like a campfire when I am done, but it is worth it!


Q: What is your favorite meal of the day?

A: I like them all, but if I had to choose I would say breakfast. A healthy, solid breakfast gets you going in the morning, and it is something to look forward to the night before. You cannot go wrong with eggs, whole grain toast and some veggies. Throw in some quality bacon or sausage now and then, and you have a great breakfast. No matter how busy we get, breakfast is never a meal we should skip.


Closing for Spring Training

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Our restaurants will be closed the morning of Thursday, May 8 while our teams train for our spring menu rollout.

The 16th Street Mall location will open at 10:30 a.m. All other locations will open at 11 a.m.

We are sorry for any inconvenience, but we know it will be worth it. The new menu hits stores Monday, May 12! 

Hiring all positions in Highlands Ranch

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A new stores means lots of new ways to join the Modmarket team.  Check out these jobs we are hiring for in Highlands Ranch – training starts soon, so apply if you are interested!



Real Food in the Real World

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Eating at Modmarket is just one part of a healthy, whole diet.  Purchasing, preparing and eating real food at home, especially when you have a family, is really important but can be intimidating to the uninitiated.

It can be more costly and time consuming than your current habits, particularly when you first adopt this new lifestyle. You may not know where to find ingredients you need or even what some of the ingredients are. (I felt like that when chia seeds became popular.) Don’t get frustrated or give up. There are many online resources that can help.

Some of our favorites are listed below. They take a real world approach to feeding your family at home. You will find everything from grocery lists to recipes to food challenges, plus some pretty inspiring stories from moms, chefs, food writers and registered dietitians.

Take a look and let us know if you have other recommendations:


100Days Logo

100 Days of Real Food: A real world blog that offers inspiration, tips, recipes and how-tos on feeding your family real food.


Ann Cooper

Chef Ann Cooper: She’s a “renegade” chef, an author, an educator and an advocate for replacing processed food with real food in school cafeterias. Her site provides numerous breakfast, lunch and snack recipes for the kiddos.


 Mark Bittman

Mark Bittman: Bittman is a New York Times Opinion columnist, the lead food writer for The Times Magazine, and a columnist for the Times Dining section. You will find important information about the food industry, recipes and tips on eating cleaner.


Kath Eats

Kath Eats: A registered dietitian, mom and bakery owner, this blogger offers a robust site that discusses more nutrition and food topics than you can possibly imagine.

Fake Food

Fake Food Watch: A careful look at the industrial food industry, food policy and activism by journalist and blogger Deborah White.