THIS RESTAURANT IS CLOSED Modus Supper Club

THIS RESTAURANT IS CLOSED Modus Supper Club Restaurant Review:

Almost everything about Modus Supper Club has changed, including the chef, the menu and the target clientele. Proprietor-sommelier Scotty Johnson has kept the sophisticated décor but overhauled nearly all else to make Modus more accessible and eater-friendly. Johnson and chef Mike Liotta have managed to keep some of the adventurous items, while smartly adding more everyday foods that please a wider audience. Adventure seekers will order from the small bites section. Our favorite is the bite-size bacon-wrapped dates with Ossau-Iraty cheese. Also of note is the steak tartare terrine made with chopped cornichons and served with garlic aïoli, arugula and capers. Salads give Liotta the chance to use seasonal produce, like watermelon radishes, persimmons and figs. The biggest menu change is the mix-and-match area, where diners can choose their meat (or chicken or seafood) and pair it with sauces and sides. This concept works well. We recommend the osso buco (firm yet fork tender), the meaty swordfish steak and the crisp-on-the-outside, rare-on-the-inside salmon. Favorite sides include the pea tendrils with bacon and cippolini onions as well as the cauliflower gratin. The menu includes a section of pastas; of note are the hand-made, three-cheese tortellini with pesto cream and roasted mushrooms, as well as the red wine-braised chicken lasagna. Desserts have also done a 180; the highly stylized European pastries have been replaced by familiar choices like heirloom apple tarte Tatin and chocolate-bottomed crème brûlée.