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Chicago Molecular Gastronomy Restaurant Moto

Homaro Cantu talks about the amazing dishes he creates in his restaurant. Get more info on Moto on Savory Cities: http://www.savorycities.com/chicago/restaurant/moto/945-w-fulton-market

Duration : 0:2:50


[youtube 47qgz4ToBfE]

This entry was posted on Thursday, October 1st, 2009 at 6:29 am and is filed under restaurants. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “Chicago Molecular Gastronomy Restaurant Moto”

  1. as a chef i think …
    as a chef i think it is important to push the boundaries of cuisine. But i think at the point when i was standing around wearing sun glasses while my infra red class 4 laser extracted vapor from my freeze dried orange powder to create a “rich caramel laserized orange quality in the wine”and answering phone calls from NASA id think only 1 thing : SOMETHING, SOMEWHERE WENT HORRIBLY WRONG. pretentious food for trend followers who have too much $ and an el ulli cookbook.

  2. Maple Syrup it …
    Maple Syrup it makes everything taste good even frozen pancake.

  3. Just ate here …
    Just ate here tonight… GREAT! Expensive — but worth it!

  4. looks cool, but how …
    looks cool, but how does it taste?

  5. An American Fat …
    An American Fat Duck?

    I’m intrigued. I’d love to eat here.

  6. I didn’t really …
    I didn’t really like the restaurant… was there two months ago

  7. Really cool
    Really cool

  8. MenloMarseilles on October 1st, 2009 at 6:29 am

    Beets.
    Beets.

  9. Definetly …
    Definetly interesting.

  10. Because a friend of …
    Because a friend of mine mentionned to me
    I didn’t mean to be deregatory to a whole nation

    Apologies , I love AMERICA.

  11. Excuse my french, i …
    Excuse my french, i meant worst ,not worth .

  12. Pancake, maple …
    Pancake, maple sirup, candies,
    you american’s still F…. don’t get it.!!!
    Cuisine molleculaire is to make food better,not worth !!
    An old chef of mine talking about vaccum pack food used to tell me ” if you put Sh…. in a vaccum bag,you just get better cooked Sh….. in the bag.

    froggiechef

    froggiechef

  13. he totally is .. …
    he totally is .. but not well

  14. You just have to be …
    You just have to be careful as far as your hands ;) I actually had to do this before i had an awful skin thingy and they had to lay that stuff right on the pulse point of my picture….6 dozes! @OUCH

  15. can i go back and …
    can i go back and help concoct???? ;)

  16. funky food.
    funky food.

  17. Andromanche1337 on October 1st, 2009 at 6:29 am

    Not wearing hats in …
    Not wearing hats in the kitchen in Illinois is a no no. :P

  18. Andromanche1337 on October 1st, 2009 at 6:29 am

    I didn’t see that …
    I didn’t see that one. What was the ingredient they battled with?

  19. is the chef wearing …
    is the chef wearing mascara?

  20. Una copia barata de …
    Una copia barata de Ferran Adrià…..

  21. Keep your liquid …
    Keep your liquid nitrogen containers covered with vented lids whenever possible, to prevent O2 from the outside forming LOX in the LN2. The idea of cake crumbs soaking in increasingly greater concentrations of LOX, gives me the willies!!
    Carl

  22. Awsome ! Can’t wait …
    Awsome ! Can’t wait for the 3D printer :D

  23. he was on Iron Chef …
    he was on Iron Chef America. it was a great battle against morimoto. Homaro ended up winning

  24. Is it Kosher?
    Is it Kosher?

  25. Great video !! But …
    Great video !! But you should wear safety glasses when you put items in and out your bath of LN2. BTW a “Class IV” laser is a laser with a output power of greater than 500mW, it has nothing to do with laser beam being invisible or not.
    Carl

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