Today we’d like to introduce you to Mo Rodriguez.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
We started doing pop-ups back in 2018 as Mo’s Plancha with the goal in mind to make it into a brick and mortar. We were always on the lookout for a second-generation restaurant in Dallas and this past year we were lucky enough to find the space where we currently reside. I was the sous chef at Carbone’s off of Oak Lawn for 5 years and then was promoted to Nonna so I have been cooking now for about 6 years but with the ultimate goal to break out and do something on our own. With my wife, Kathryn Rodriguez’s encouragement and family we decided to make the jump and start Modest Rogers Kitchen and Bar. We opened September 16 and haven’t looked back ever since.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road. Starting a business during a pandemic, not having investors, inflation, distribution and labor shortages, etc. It has been a real mess to work through but we continue to fight. We’ve had some bumps on the road that have scared us but the only thing we can do is put our heads down and work. We are waiting for our TABC License which will help us in the revenue since but it’s still tough out there. Trying to find a balance has been challenging to say the least.
Appreciate you sharing that. What else should we know about what you do?
My goal is to introduce Latin flavors to this city I love, to show that it doesn’t always have to be Tex-Mex but to also appreciate our roots while being able to try new things. We’re not reinventing the wheel here; we just want to serve a good product from good sources that care about the products they sell so in turn we can give our guest that best product around. We try to match that with the flavors that we create and I think that’s what makes us. We’re also excited to have everyone join us on this journey of growth; as a business and as a chef. I want to be the place where we stay creative and see what dishes this small kitchen can provide.
Before we go, is there anything else you can share with us?
We are a very small restaurant. We can only seat 24 people in our dining room and our restaurant is more of a house than a commercial space so we will have some issues we hope that everyone can see that and be patient with us. We of course are always looking to bring comfort so we do focus on trying to make do with the things we have to provide a fun and enjoyable atmosphere. But with time hopefully, no one will be the wiser.
Contact Info:
- Email: modestrogerskitchenandbar@gmail.com
- Website: modestrogers.com
- Instagram: @modestrogers
- Facebook: @modestrogers
- Twitter: @modestrogers
Image Credits
Kathryn Rodriguez
Carne Asada
