Cafe Society

Boulder's ModMarket is branching out to Denver

ModMarket, the wedding-white fast-casual space that hawks healthy brick-oven pizzas, sandwiches, soups and salads at 1700 28th Street, in Boulder's Twenty Ninth Street outdoor mall, is adding a second ModMarket location, but not in Boulder.

The restaurant, owned by Rob McColgan and Anthony Pigliacamto, is coming to Denver -- specifically, to 1000 South Colorado Boulevard, in the same landing strip where Pinkberry, Tokyo Joe's and the Cheesesteak Connection have already planted roots.

"It's a really good opportunity for us, and people in that area have been telling us that they're really excited to have another healthy food alternative in Denver," says Pigliacamto. "Boulder has a million healthy options, and we think that opening in Denver will resonate with diners there, too."

The space, which is slated to open in early December, just broke ground, and Pigliacamto says that the snow-white decor of the Boulder store won't carry over to the Denver address. "We'll have an open kitchen where you can see everything being prepped, just like in Boulder, but the decor will be warmer, with reclaimed Colorado beetle-kill wood from Frasier and Grandby and marble counters," explains Pigliacamto. The menu, however will remain largely the same. "We may try to find some Denver farms to work with, and the menu may be slightly different, but we'll still do our great sandwiches, salads, soups and pizzas."

And if the Denver store does as well as the Boulder one, Pigliacamto won't stop there. "We'll keep the ball rolling as long as the stores continue to do well," he says.

For more info, call the Boulder ModMarket at 720-663-9440.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lori Midson
Contact: Lori Midson