Two Local Restaurants Give Menus Fresher Look
Two local restaurants have updated their menus.
Modern Market, Preston Hollow Village
Sometimes you have to start from scratch, and that is exactly what the culinary minds behind Modern Market have done with its breakfast menu.
The new menu debuted nationwide this past weekend.
“Our name is Modern Market and with a name like that modern is important,” Chef Nate Weir, director of culinary, said. “We want to be a restaurant that stays ahead of trends and not behind them.”
Other than a few small changes, Weir said the breakfast menu he created five years ago had been largely the same and felt a little disconnected from the rest of the eatery’s menu.
The restaurant’s new breakfast menu is filled with fresh, scratch-made fare to fuel the day. Modern Market also introduced the jammy egg, a soft-boiled egg with a perfectly golden yolk, found in the Sunrise Bowl or available alongside avocado toast. (We stopped by Saturday for a taste and especially enjoyed the tart Super Berry Oatmeal – that blueberry chia jam was life – and the Colorado Burrito, which just about melts in your mouth.)
“The new breakfast is filling, it’s prepared fast and it makes you feel good. That’s what the rest of our menu is about, so that’s what breakfast should be,” Weir said.
Kona Grill, NorthPark Center
Kona Grill, an upscale restaurant brand known for its global fusion of contemporary American favorites and award-winning sushi, recently celebrated its 25th anniversary with 25 new menu items and handcrafted cocktails. The new offerings are available at all locations, including NorthPark Center.
“At Kona Grill, we strive to create a diverse dining experience for our guests through globally-inspired dishes while remaining true to what’s most important––providing fresh, high-quality meals prepared from scratch,” said James Kuhn, COO of Kona Grill. “Our new menu additions allow guests to gather around their local table and enjoy foods from around the world without booking a flight, making lasting memories through everyday dining moments.”
Kona Grill’s new menu includes a variety of flavorful starters, libations, and entrees such as Hawaiian Pomfret topped with macadamia nut romesco sauce and lemon arugula garnish.
New dessert creations like a Yuzu Lemon Tart and Chocolate Butter Cake are prepared, baked and plated in-house daily.
“Kona’s new menu speaks to guests’ growing desire for dishes inspired by flavors and cuisines from around the world with familiar flavors they know and love,” said Timothy Griffin, Director of Culinary Innovation at Kona Grill. “Modern guests’ palates are diverse and sophisticated, and we think our menu should reflect that––innovating clever flavor pairings and unique food plating techniques while utilizing ingredients from across the globe that give everyday meals a sense of adventure.”
