This falls under the heading of Places I'd like to Go...Just haven't
had the chance:
WTTW's (Channel 11) had a restaurant feature on "Chicago Tonight" called Moto, a truly "unique, science-based culinary dining experience."
945 w. Futon Market
Chicago, Illinois 60607
He's part Charlie Trotter - and part Mr. Wizard -- but he's certainly
not your average, ordinary chef...he's the Chicago proprietor of one the
hottest restaurants in the country... Chef Homaro Cantu
at Moto goes so far out on a limb, no one's ever used the word "restraint"
to describe him. His kitchen is unlike any other. The garde-manager-a cool,
well-ventilated area where cold dishes are prepared-is dwarfed by four cylinders
(two of carbon dioxide, one of helium, and one of liquid nitrogen) that
look big enough to power a space probe. There are stacks of strange-looking
clear boxes that might contain lab mice. But no; they're Cantu's self-cooking
ovens, which thanks to an ingenious layer of polymer, retain heat for up
to six hours if unopened. Cantu brings a box to 350 degrees in an oven,
slides in a piece of fish, and then it's delivered to your table, where,
through a couple of courses, you watch it cook. Right now he's thinking
of food that levitates. He is working on ways to invisibly support food,
including injecting helium into foams and spherical encapsulations that
would be lighter than air. Cantu is also thinking about an inflated ball
of helium that will spin and release food-friendly perfume. Aroma, you understand,
is the next frontier," Says one reviewer.
(This is one place we're definitely going to have to get a reservation to eat at --So...If you're ever coming to Chicago, Len & Brock, we're going!)
To read further about this most unusual restaurant click on the "more" button below.
"The son of an engineer, Cantu says he's always had an interest
in mechanics. "I still ask all the questions that every kid asks, " he says.
"Whatever you think can't be done might be entirely possible. It should,
at least be investigated." And investigate he does: Thus far, he has applied
for 30 patents - for everything from a cylinder that carbonates solid food
to a pressurized polymer box that steams fish at your table. And while the
chef admits that theatrics play a role in the Moto experience, he's not
kidding when it comes to his global food. "The flavor needs to be there,"
he says. "Otherwise it's nothing more than a circus act.
"Moto is an Asian influenced, degustation focused restaurant dedicated to the avant-garde cuisine of Chef Homaro Cantu. At moto dining is an interactive, multi-sensory experience unlike any other. Our minimalist decor - warm whites accented with chocolate and cinnamon - allows diners to focus on the main attraction: Chef Cantu's food. With his philosophy of pushing the limits of known taste, texture, and technique, Chef Cantu provides our guests with a truly unique and exquisite dining experience."
"They're young. They're smart. They've got impeccable restaurant pedigrees and imagination to match. And now three talented Chicago chefs are leading a science-based culinary revolution from their lab-like kitchens," says reviewer, Jonathan Black.
Check out a peek at the Menu for MOTO at this link. Sounds like dining experience unlike any other.
Karen on 02.03.05 @ 07:09 AM CST