Innovative chef Homaro Cantu of Moto uses lasers and liquid nitrogen for the "food engineering" in his kitchen.
From the restaurant's website:
"Inventive. Innovative. Artistic. Imaginative. Thought-provoking. Futuristic. Inspired. All words used to describe Homaro Cantu's Moto, an internationally recognized leader in the world of molecular gastronomy."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"Food Network addicts know world-famous executive chef Homaro Cantu, an alum of Charlie Trotter's, from his bouts on Iron Chef America. Chicagoans, however, know him through his famous Warehouse District spot, where he has assembled an innovative menu that's sure to satisfy. (At times, literally: Cantu has served an edible menu, which stands out among his more zany concoctions.)"
— Chicago Tribune, *** (Excellent)
"In a few short years Moto chef Homaro Cantu has earned a global reputation as one of the most gonzo practitioners of 'molecular gastronomy.' His Fulton Market restaurant is a surprisingly subdued showcase, one small, dimly lit dining room and bar. But perhaps that makes sense: The food supplies the bells and whistles."
— Martha Bayne, Chicago Reader
Innovative chef Homaro Cantu of Moto uses lasers and liquid nitrogen for the "food engineering" in his kitchen.
From the restaurant's website:
"Inventive. Innovative. Artistic. Imaginative. Thought-provoking. Futuristic. Inspired. All words used to describe Homaro Cantu's Moto, an internationally recognized leader in the world of molecular gastronomy."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"Food Network addicts know world-famous executive chef Homaro Cantu, an alum of Charlie Trotter's, from his bouts on Iron Chef America. Chicagoans, however, know him through his famous Warehouse District spot, where he has assembled an innovative menu that's sure to satisfy. (At times, literally: Cantu has served an edible menu, which stands out among his more zany concoctions.)"
— Chicago Tribune, *** (Excellent)
"In a few short years Moto chef Homaro Cantu has earned a global reputation as one of the most gonzo practitioners of 'molecular gastronomy.' His Fulton Market restaurant is a surprisingly subdued showcase, one small, dimly lit dining room and bar. But perhaps that makes sense: The food supplies the bells and whistles."
— Martha Bayne, Chicago Reader