Longtime friends Justin and Sophie Wright and Scott and Lorena Pellegrini have been talking about opening a restaurant together for about as long as people in Vergennes have been asking for a bagel spot. This winter, both are happening.
Cafe Modo will be a daytime-and-dinner biz in the Kennedy Brothers space most recently occupied by the Holt, with Justin, 45, and Scott, 46, as hands-on operating partners. They’ll serve coffee and bagels four days a week and pizza two nights a week to start, the duo told Seven Days.
It’s a more casual concept than one might expect from two couples whose collective experience spans some of Vermont’s best restaurants. They all met more than a decade ago while working at Hen of the Wood in Waterbury and Burlington, and Justin was opening chef at the Tillerman in Bristol.
“The alchemy of the four of us comes from fine dining, but we’ve stripped some of that back to find what works in the modern-day environment,” Scott said. They’ll launch with a hybrid counter-service model, a lean staff and a minimalist, all-electric kitchen.
Both couples have ties to Addison County: The Wrights live in Lincoln, and Sophie and Scott grew up together in Bristol. Once they decided on Vergennes for their restaurant, they spent almost two years seeking the right location.
The multilevel Kennedy Brothers space “presented this very clear daytime vibe,” Justin said. On the way into downtown Vergennes from both Route 7 and the nearby Amtrak station, the building houses offices and a gym.
It’s also just half a mile from Todd Hardie’s new Champlain Valley Grain Center, a multifaceted facility he’s building to support local, organic grain growers. Cafe Modo will partner with the Grain Center to source freshly milled organic flour, which will shine in naturally leavened bagels and pizza dough that “has that whole-grain personality and flavor,” Justin said.
Bagels will be Montréal-style, boiled with honey rather than malt. For toppings, expect various cream cheeses, whipped feta, a vegan spread and open-faced bagel sandwiches. Espresso drinks will feature coffee from local roasters.
Cafe Modo’s pizza will belong to the “new-school sourdough” realm, Justin said, inspired by his time cooking in California’s Bay Area, with classic toppings. Other nighttime options will include whole-roasted fish and chicken; Caesar, Greek and spinach salads; and wine, beer and classic, “unfussy cocktails,” Scott said.
Sophie, 35, and Lorena, 43, are currently using their design expertise to transform the sprawling, industrial-looking yet light-filled space. The Cafe Modo team hopes to be open by the holiday season. Look for updates at cafemodovt.com.
This article appears in September 30 • 2026.
Got something to say?
Send a letter to the editor and we'll publish your feedback in print!
