Moto is a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers and liquid nitrogen for freezing food.
Moto is run by Executive Chef Homaro Cantu and owner Alex Espalin. A sister restaurant, "iNG" is located next door, which serves "flavor tripping cuisine" based on the miracle berry, which makes sour foods taste sweet.
The Spring/Summer 2012 menu at Moto featured 15 courses, including "Reconstructed Corn," "Forest Foraging 2.0," "The Explosion," and "Smell the Glove." The meal begins with a menu without words, in which the 15 courses are downsized into bite-size portions, with the dessert courses made into savory versions so as not to spoil the palate.
- Bernstein, David (02-03-2005), When the Sous-Chef Is an Inkjet, The New York Times Check date values in:
- Walkup, Carolyn (01-09-2006), 'Molecular gastronomy' more than 'making paper' for Chicago's Moto, Nation's Restaurant News Check date values in:
- "Moto Restaurant 2012 Spring/Summer Menu". Retrieved 23 August 2012.
- Olmstead, Larry (2012-03-13), Just Released - The 100 Best US Restaurants, Forbes
- Moto Restaurant website
- Flickr gallery of a January 2006 meal at Moto
- Flickr gallery of a December 2005 meal at Moto
- Future Food television series starring Moto chefs
- Forbes Top 100 US Restaurants
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