Dinner at Modesto features inventive appetizers and salads made with Farm 44 greens and fresh local ingredients, wood-fired pizzas, wood-fired meat and seafood dishes, pasta and dolce. Chef Hector Diaz uses recipes from his Puerto Rican grandmother, his travels all over Europe and his gut to create Italian favorites with a twist. Zuppa, Anti-Pasto, Primi, Secondi, wood-fired cuisine, pasta dishes and all paired with gorgeous, hand-selected wines and cocktails.