Modern Market to Debut Second Phoenix-Area Store

    Industry News | May 31, 2017

    Modern Market will open its second Phoenix area location June 3 at 4901 E. Ray Road, Suite 100 in Ahwatukee Foothills Towne Center. Modern Market serves artisan fare without the pomp—simple counter service with amazing, scratch-made food that nourishes your mind and body. The newest restaurant joins the Old Town Scottsdale location and makes 26 total units for the company.

    Modern Market is giving away free food for a year to one lucky winner. Follow them on Instagram (@modernmarket) and keep an eye out for the contest announcement. Business hours are from 8 a.m.—9 p.m. daily. Breakfast is served until 11 a.m. each day.

    Modern Market takes a holistic approach to food and health, with a focus on food quality. By making food from scratch, Modern Market avoids added sugar and bad fats, and through attention to sourcing, they rule out chemicals and dangerous ingredients no one can pronounce. (The company searched for two years to find pickles that did not contain sodium benzoate.)

    Locally, these vetted sources include Arizona favorites such as Cartel Coffee Lab, Abby Lee Farms, Four Peaks Brewing and Duncan Family Farms.

    Modern Market offers a variety of breakfast, lunch and dinner options to prevent menu fatigue. Breakfast includes egg platters, egg sandwiches and scrambles made with pasture raised eggs and nitrate-free meats as well as whole grain waffles. Beyond handmade soups and fresh salads packed with superfoods, Modern Market serves homestyle platters: a perfectly balanced plate of protein, vegetable and starch. Expect toasted sandwiches and brick oven pizzas made with a high protein crust and cheese without the chemicals. The inclusion of vegan, vegetarian, gluten-free and kids’ dishes make it easy for groups and families to eat together without breaking the bank. All Modern Market entrees cost around $10.

    Sustainability applies to more than just the food at Modern Market. Owners Anthony Pigliacampo and Rob McColgan believe in a sustainable staff as well, paying a living wage and providing free meals for employees on the job.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.