As days get shorter and colder, Boiseans are putting paddle boards and hiking boots into storage and reconnecting around warm meals and festive gatherings. At the Modern Bar, the season is officially open with a new menu and a new kitchen and bar team—delivering the same, long-standing Modern tradition of hospitality and excellence.
The menu features seasonally appropriate, locally-sourced dishes with depth, warmth, and unexpected taste notes. Pan-seared scallops in a deconstructed chowder, a cauliflower appetizer with a bright sparkle of lemon and pepperoncini, a rustic apple tart tatin with caramel and crème fraiche ice cream are just a few of the standouts.
Behind all this goodness is husband-and-wife team Chef Kelly Grindstaff and Ariel Vazquez. Kelly and Ariel were brought on to run the Modern’s food and drinks program early this summer, but this new menu is the work of their combined creative genius, serving as their formal introduction to Boise’s food community.
The new team is aware of the standard of quality set by the staff that opened the Modern and put it on the foodie map, locally and beyond. “We’ve been told multiple times how big the shoes we’re filling are, and we’re excited to show Boise what big feet we’ve got,” said Ari.
The restaurant is open Sunday through Thursday, 4:30 p.m to 9 p.m., and to 10 p.m. Friday and
Saturday. The bar is open Sunday through Thursday, 4:30 p.m. to 10 p.m., and to 11 p.m. Friday and Saturday.