Chicago Restaurants

Moto Restaurant Review

Mad-scientist chef Homaro Cantu has become a cult figure in the Windy City. His restaurant-cum-laboratory is sequestered in the city's still-working meatpacking district. Many of the techniques perfected in the basement kitchen have been put to use in the chef's work with NASA and corporate America. Inside the minimalist dining room patrons pay for the privilege of being guinea pigs. The spectacle begins with the menu—daily changing multicourse menus are available in 10- and 20-course options—which is printed on edible paper. Flavors are seared into wine glasses by an industrial laser, rigatoni is fashioned from lychee puree, and frozen flapjacks are "cooked" table-side on a liquid-nitrogen-filled box. The awe-factor is big but the portions are small.

    Restaurant Details

  • Jacket and tie.
  • Reservations essential.
  • Credit cards accepted.

Fodorite Reviews

Be the first to review this property

Free Fodor's Newsletter

Subscribe today for weekly travel inspiration, tips, and special offers.

· Forums Trip Reports

View more trip reports

·, , ,

  • 2 Brits Travelling USA July-Aug 2013

    ABOUT US.....

    We will both be 22 years old by the time we fly out and have recently completed university. We are coming over to the USA to experience the big cities, the bars, the beaches, the culture Read more

View more travel discussions

· News & Features

View more blog stories