Moto, Chicago


Molecular gastronomy may not be new, but the bonkers creations of celebrity chef Homaro Cantu never fail to surprise.

His kitchen at Moto utilises lazers, helium, inkjet printers that produce edible surfaces, ion particle guns, liquid nitrogen, produce from the restaurant’s own aeroponic farm and ingredients that chemically reprogram your tastebuds to think sour = sweet and vice versa.

As a result, deceptively familiar-sounding dishes like Greek salad actually come served as the liquid essence of cucumber, tomato, onion and oregano in a pipette, in turn embedded in a cube of feta cheese. The Cuban pork sandwich comes disguised as a half-smoked cigar, complete with grey-black ash.

Meanwhile Cantu’s longer-term projects include a beer with alcoholic effects that wear off after 20 minutes.

The restaurant is nestled in the loading docks and historic warehouses of Fulton Market. Its so-called ‘molecular tasting room’ is a simple, unflashy space. Here, the food is the focus; the space has no need of gimmicks.

Written by - Photo by Ulterior Epicure

Readers who enjoyed
this article also liked:

  • Iglu-dorf, Switzerland

    Unleash the Inuit inside by spending a night in a real life igloo.

  • Ferrari artwork, Monte Carlo

    Monte Carlo can be a depressing place if you’re not a millionaire, but Villa Sauber has an exhibit that is guaranteed to make you smile.

  • Indoor caravan hotel, Berlin

    Fancy a caravan holiday without having to worry about weather, damp or nasty chemical toilets? How about an indoor caravan site.


By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.