Listed below are links to reviews of Moto Restaurant from around the web.
[ more from 10best]
"A restaurant town in the truest sense of the term, Chicago extends far beyond Polish sausage, deep-dish pizza, and world-class steaks. Thanks to corner vendors and legends like the original Pizzeria Uno, Gino's East, Gene and Georgetti, and Mortons, thos..."
[ more from atourtable.blogspot]
"Another signature technique of Chef Cantu is using carbonation in unexpected ways. Take our next course, called simply Champagne and King Crab, for example...."
[ more from biteclub.pressdemocrat]
"Our tour of the Moto kitchen even required special eye protection and a laser demonstration. Pinch me, Alice, I'm dreamin'!..."
[ more from centerstagechicago]
"Robert Oppenheimer, drops food bombs like frozen yuzu spheres (Japanese citrus fruit), carbonated oranges, Krispy-Kreme-flavored doughnut soup and savory Dippin Dots in flavors like Kentucky fried ice cream. A night at Moto is a full on curiosity stimulat..."
[ more from chicago-hotels.tripadvisor]
"We had a wonderful meal there last week, with my husband & two teenage sons. We had the 7 course meal, and my husband and I had the wine progression as well (thank goodness for cabs!..."
[ more from chicagobites]
"Bridget and I embraced the madness of a 20 course meal with wine pairings at chef Homaro Cantu's restaurant, Moto. The evening was at times wonderful, weird and always educational...."
[ more from chicagomag]
"Wylie Dufresne's WD-50 is New York's closest equivalent to Alinea and Moto in over-the-top gastronomy. The chef, though a protégé of Jean-Georges Vongerichten (of Vong), seems influenced more by Ferran Adría...."
[ more from dailycandy]
"main dining room, the lounge’s selections are just as notable: the Very Descriptive Cheese Course (the name and description of the cheese are printed on top in edible ink), Beans and Rice (puffed wild rice with scarlet runner beans and ice cream), a..."
[ more from feistyfoodie.blogspot]
"The next dish, scallop tempura with carbonated fruit, was a big disappointment for me. My main complaint about tempura/breaded & fried foods is that the breading tends to be on the thick side...."
[ more from frommers]
"If you think food is meant to be experienced with all the senses, book a table at Moto, home to Chicago's most jaw-droppingly original dishes. Chef Homaro Cantu, who worked with Chicago celebrity chef Charlie Trotter for 4 years, calls his cuisine "avant-..."
[ more from gayot]
| "Chef Homaro Cantu breaks all the rules, blazing trails that are both uncharted and titillating for those who view dining as a theatric, multi-sensory affair. Really, he does not experiment with the food as to disfigure the ingredients, but instead has inv..." |
1 reviews
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[ more from men.style]
"They are redefining taste, appearance, and even the definition of ingredients, and their cuisine integrates everything from the frigidity of outer space to the fecundity of the forest floor...."
[ more from search.cityguide.aol]
| "With Randolph Restaurant Row crowded with superb supper spots, the off-the-beaten-path Fulton Market is now becoming the hip dining destination for the see-and-be-seen crowd. Moto, an Asian-influenced, avant-garde restaurant, is the latest to hit the area..." |
5 reviews
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