moto - Chicago, IL

From innovative elixirs such as champagne strawberry soda to clever cuisine like the Kentucky Fried pasta, moto is a post-modern whirlwind that blew a gust of caloric creativity into the Windy City dining scene. In a kitchen led by Homaro Cantu, a world leader in "molecular gastronomy," moto is part laboratory, part playground where science, art and culinary ambition collide. Think we're joking? At this inspired incubation center, they use Class IV lasers and liquid nitrogen as cooking utensils. But don't worry -- it's all in skilled hands since "every chef is a waiter and every waiter is a chef."

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