Modern Market Eatery launches its new Chef’s Picks July 17. The ingredient lineup includes heirloom cherry tomatoes, fresh corn, zucchini and baby patty pan squash.
The heirloom tomatoes are featured in the new Heirloom Tomato Toast, as well as in the existing Flatiron salad, Smoky Chicken bowl and Salmon Caesar salad. Fresh corn is the highlight of the new Summer Heat pizza and Corn & Poblano Chowder. And the zucchini and squash are new ingredients in the restaurant’s seasonal Fire Roasted Veggie Medley. The longtime menu staple, Chipotle Steak sandwich, also gets an upgrade with the addition of roasted onions and fresh mozzarella.
“Our summer menu celebrates our chefs’ favorite season,” explains Chef Nate Weir, director of culinary. “Using scratch-made, fresh-from-the-market ingredients, we are hand cutting sweet corn, heirloom cherry tomatoes, and baby squash, fire-roasting peppers, and tearing fresh herbs to put summer’s bounty on a plate. In addition to brand new items, we’re also reinventing some of our long time favorites into enhanced, more flavor packed versions.”
New Chef’s Picks
- Summer Heat Pizza: sweet corn puree, pepperjack and smoked mozzarella blend, ricotta, fresh jalapeño, Tender Belly bacon, sweet corn, fresh basil, chili oil
- Seasonal Fire Roasted Veggies: zucchini, baby patty pan squash, fire roasted broccoli, cauliflower, radish, carrot
- Heirloom Tomato Toast: avocado, sourdough toast, heirloom tomato, goat cheese, basil aioli, fresh basil
- Corn & Poblano Chowder: Sweet corn, smoky poblano and gold potato
