Located within The Harper, Fort Worth’s first-ever Kimpton hotel, il Modo serves as one of the city’s newest culinary destinations bringing an Italian flair to the heart of Texas. Infusing traditional Italian dishes with innovative techniques and flavors, new Executive Chef, Greg Pawlowski has rolled out a set of menus for breakfast, brunch, lunch and dinner, as well as a robust schedule of seasonal programming from elaborate themed wine dinners to private pasta making classes in il Modo’s pasta room.
Born and raised in Michigan, Chef Pawlowski fell in love with the culinary arts at a young age, having learned many of his techniques from watching his native Italian grandmother cook for their family. He began his studies at the Culinary Institute of America in New York, before going on to work under Wolfgang Puck where he spent eight years perfecting his craft and opening four restaurants. He joins the team at il Modo as Executive Chef following tenures at hotel kitchens under notable brands such as Westin Hotels & Resorts and W Hotels. Headshots for Pawlowski can be found here.
“I’m honored to be joining the il Modo and Harper teams as their new Executive Chef,” says Pawlowski. “I’ve grown up with a deep adoration for traditional Italian cuisine and look forward to introducing Fort Worth locals and guests of the hotel to both familiar and unexpected takes on revered classics.”
With an innate instinct for Italian cuisine, Pawlowski re-envisioned the menus at il Modo infusing each dish with seasonal, local produce and his own modern flair. Guests will find exciting new iterations on the breakfast, lunch, brunch and dinner menus with the most significant changes available for dinner. Pawlowski refreshed the menu of Italian classics, while expanding on the pasta menu which takes advantage of the in-house pasta-making room and introducing new wood-fired pizzas. Standout menu items include the Rigatoni, a beloved favorite featuring dry-aged beef Bolognese, parmesan and basil, the braised Lamb Shank with parmesan polenta and romesco sauce, and the showstopping 42 oz Florentine Porterhouse, a massive bone-in cut of meat served for the table with roasted garlic and bone marrow butter. The beverage menu remains transient with the seasons, highlighting creative takes on traditional libations alongside a thoughtfully curated wine selection. All current menus are available here.
In addition to new menus at il Modo, The Harper announced a robust schedule of seasonal, culinary-focused programming and events. Offerings include elaborate themed wine dinners in the hotel’s private event space, kicking off in mid-March spotlighting classic Italian wines; Texas Tuesdays, featuring a rotating schedule of local spirits vendors; private group pasta making classes in il Modo’s pasta-making room, and more. The schedule of events will continue to be promoted on the hotel and restaurant’s social media channels, and pasta making classes are available for interested parties upon request.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.