Celebrate Easter weekend in the heart of Fort Worth with brunch at il Modo. The menu features Carrot Cake Waffles with toasted coconut, walnuts, warm spices, and whipped bourbon cream cheese, alongside a Deviled Egg Flight with crispy prosciutto, Parmesan crisp, hot honey, and chives.

Savory highlights include Carbonara Pizza with guanciale, egg yolk, black pepper, and Parmesan, Smoked Salmon Avocado Toast with grilled sourdough, arugula, shallots, capers, and lemon olive oil, and Lemon Crab Linguine in a white wine lemon sauce with fresh crab and chives.

Pair it with espresso, fresh juices, or brunch cocktails in a setting that feels warm, polished, and easy to enjoy with friends and family.

Get ready to roll up your sleeves and dive into the art of pasta making! Join us for hands-on pasta classes at il Modo where we delve deep into the pasta making process, explore its rich history, and send you home with a delectable recipe card to recreate the magic. Hurry, space for this exclusive event is extremely limited, so secure your spot early!

If you’re interested in booking a private pasta making class for team building or a special event, please reach out to us at [email protected]. Our classes can accommodate up to 12 people, offering a personalized and immersive experience for your group.

Click the button below to see dates and purchase tickets!

Ease out of the workday and into Cicchetti Hour at il Modo, the award-winning Italian gem tucked inside the Kimpton Harper on Main Street. Every Monday through Friday from 4 – 6 PM, the bar rolls out specially priced pours of Italian wines and pitch-perfect classics—Negronis, Aperol Spritzes, Old Fashioneds, and more—while the kitchen turns out crave-worthy bites like ham-and-provolone panini, cacio-e-pepe potato chips, spiced Marcona almonds, and chef-curated boards of artisan meats or cheeses. Claim a seat, watch downtown Fort Worth hum, and let il Modo’s effortless charm recalibrate your afternoon. Great drinks, easy snacks, no rush—that’s how happy hour should feel.