Quail a la plancha
Angie Quebedeaux
Quail a la plancha

Modest Rogers

Cuban pork with cilantro rice
Angie Quebedeaux
Modest Rogers Kitchen & Bar features a great combination of Venezuelan, Spanish and Mexican cuisine with a Texas flair. The chef behind this concept is Modesto (Mo) Rodriguez, an El Centro alum, who has worked at other well-known Dallas restaurants, Nonna and Carbone’s, as a sous chef. The menu is small, but there are plans to expand it to include other dishes that have inspired Rodriguez throughout his life. For a main entrée, you’ll be hard-pressed to choose. The most unique dish on the menu is certainly the Nantucket scallops in butter with fried corn ribs. Another popular dish is the Rosewood Ranch wagyu carne asada served with chimichurri, marbled potatoes and arugula salad. The scallop tartare and baked tortilla comes with five chunks of baked authentic quiche-like Spanish tortilla topped with sea scallop tartare, tomatoes, garlic and paprika; a truly unique presentation.

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