S PO T L I GH T ON MOD P I Z ZA BREAK YOUR APPET I TE WI THOUT BREAKING THE BANK
your first visit that it’s a quickly growing chain, but with the logistics of how they operate, you can see why their success is exploding. Conceived in Seattle by the husband-and- wife team Scott and Ally Svenson, Mod was born from the need for a wholesome and efficient restaurant experience that won’t pillage your wallet. The pizza market is saturated, but the Svensons knew their ideals hadn’t been done justice by the existing restaurant industry. Their unique model allows them to share their newfound prosperity with their team. They pride themselves on having the highest pay rates possible for their employees to ensure the best service around, so all you need to worry about is how many napkins you’re going to need to finish the job.
Mod operates on a build-your-own pizza style that lets customers choose from over 30 toppings before the pie is woodfired to perfection in just minutes. You can load that baby up with as many toppings as you want, and the price won’t budge. Mod also gives you the calorie counts for its menu pizzas, so whatever nutrition plan you’re on, you can scale to fit in a Mod pie. Recently, I popped into the Regency Square Mod and visited with the manager, Isaac, who said the store has been going nuts ever since opening in October 2018. Which Mod pizza is the local favorite? According to Isaac, it depends. For men, it’s the meaty “Mad Dog.” For ladies, it’s a tie between the “Dominic” and the “Dillon James.” The sleeper, however, is the “Brutus,” which is Isaac’s personal favorite. Mod’s hip aura is balanced with fast and friendly service. Throw in the opportunity to polish off a cold beer, and they had me at hello. (At last check, they had Hardywood VIPA and Pils on tap.) You might not know on
For those of us who are pizza-inclined, I’ve found no better experience than Mod Pizza. My obsession with Mod started one December night as I sat in the Freeman High School auditorium watching my daughters’ chorus concert. I went to the concert straight from my office with no dinner, and from there, I was heading to Northern Virginia for a meeting the next morning. As my stomach growled, I wondered where I could grab a bite before leaving town. That’s when I saw it — a Mod ad in the concert program. I suddenly recalled my daughter, Sarah Ann, raving about Mod a day before. At intermission, I whipped out my iPhone and scanned the menu. The “pizza of the month” was “The Kevin,” a pie topped with pumpkin, arugula, mozzarella, Canadian bacon, “momma lil’s sweet hot peppers,” and a balsamic fig glaze. Oh boy, Mod was calling my name! I was not disappointed. After downing a medium “Kevin” like it was my job, I sat there and thought about Mod’s brilliant concept of unlimited toppings at lightning-quick speed.
SUDOKU
BISTECCA ALLA FIORENTINA
INGREDIENTS:
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Kosher salt and fresh ground black pepper, to taste
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2 bone-in porterhouse steaks
1/4 cup olive oil 2 sprigs rosemary
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Lemon wedges, for serving
DIRECTIONS:
4. Flip steaks and baste with remaining oil, using rosemary sprigs as a brush. If cooking in a pan, place sprigs next to steaks after basting. 5. Cook for 5–6 minutes for medium-rare. 6. Let steaks sit for at least 5 minutes, slice against the grain, and serve with bone. Inspired by Saveur magazine
1. 30 minutes before cooking, remove steaks from fridge to bring them to room temperature. 2. Heat a grill or large cast-iron skillet to high. While heating, brush steaks with half the oil and season liberally with salt and pepper. 3. Place steaks on the hottest part of the grill or pan and cook for 5 minutes.
SOLUT ION
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