Healthy Invasion

Dallas cements status as healthy restaurant nexus with arrival of Modmarket

Dallas cements status as healthy restaurant nexus with Modmarket

Modmarket
Modmarket from Colorado is the latest "healthy" restaurant chain to hit Dallas.  Photo courtesy of ModMarket
Modmarket salad
Modmarket menu includes salads such as this one topped with beets. Photo courtesy of modmarket
Modmarket
Modmarket salad

Yet another new healthy-ish restaurant chain called Modmarket is coming to Dallas, with four branches scheduled to open in the next eight months, including one at the new Preston Hollow Village complex at US 75 and Walnut Hill.

Modmarket — for "modern" plus "market"— is a Colorado newbie founded in 2011 by Anthony Pigliacampo and Rob McColgan, former engineer and financial guys described by one magazine as "two triathletes with an environmental conscience who confess to being obsessed with nutrition."

There are currently eight Modmarkets in Colorado.

As previously announced, the first branch in Texas, and the first outside Colorado, will open in Flower Mound, to be followed quickly by a second location at Preston Road and 121 in Plano.

But the exciting development is the opening of a restaurant almost-inside the loop, in the same mixed-use complex that will also boast a Trader Joe's, along with apartments, shops and a three-story office building. That Dallas branch, confirmed by its presence on the company's website, is slated to open in late 2014 or early 2015, along with a fourth location opening in Southlake.

Modmarket joins an exciting and suddenly off-the-charts trend of "healthy" restaurant chains opening in Dallas, including Seasons 52 and LYFE Kitchen, which it most closely resembles. Like LYFE, its service model is fast-casual, and most items are under $10. It's also transparent with nutritional information; receipts come with a nutritional breakdown of your meal.

The menu has kale, of course, in a salad with quinoa, and a vegan ginger tofu plate. One salad, called the wintergreen, combines spinach with apples, dates, walnuts and roasted potatoes in an agave-herb vinaigrette. Sandwiches are served on ciabatta bread and include fillings such as arugula with mozzerella cheese; a salmon club; and chicken with sriracha and peanut-mango sauce. Eight "brick oven" pizzas can be ordered in whole or half versions, on whole-grain crust as well as gluten-free.
 
For anyone trying to "eat right" or go vegan or avoid gluten or count their calories, Dallas has, inexplicably, become the place to do it.
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