367 replies to this topic

[slkinsey]

You will find that the chef at Moto is very much a fan of cooking sous-vide.

Sounds like an interesting place. I'd love to check it out.

[viaChgo]

The scallions are sous vide

I'm sorry, I don't understand. The scallions were cooked sous-vide? And if so, how do you know - is it stated on the menu?

The server told us in his explanation that the scallions were cooked in the sous vide method. There were quite a few items during the course of the meal that were cooked in this method.

[inventolux]

Please somebody post a picture - anything - Chef, toss us a bone!

OK - language difference maybe - scallions sous-vide in the flatware - what do you mean by that? You mean the scallions were cooked sous-vide and then placed in the flatware?

I just speechless - I can't believe that Chicago - where I grew up - is ready for this kind of cuisine - very cool.

We have our photographer coming in next tuesday and will be adding pics to our website. We also have a vitual tour of the restaurant that should be up and running by the end of feb. I will also be updating the menu daily on the website when I write our menus for daily service so you will get a daily account of everything happening at moto. Chat later, my fish requires attention.

Edited by inventolux, 28 January 2004 - 10:07 AM.

[Aurora]

We haven't set up the specific date yet, but Ronnie and his wife and I are looking at some time in the next two months. You in, Nero?

You didn't invite me, but I want in on that. Where Nero goes, I go.

Congratulations Invento and Hobbes. I know you have been working very hard. I can't wait to see what you've done with the place.

[M65]

very disappointing meal i must say, sad that it lacked any talent or flair, waitstaff has a lot of attitude,sad, i really wanted this place to suceed. really sad

[GordonCooks]

very disappointing meal i must say, sad that it lacked any talent or flair, waitstaff has a lot of attitude,sad, i really wanted this place to suceed. really sad

The competition speaks! Please expound.............impassively please.

Edited by GordonCooks, 29 January 2004 - 05:36 AM.

[cbarre02]

M65, What was it that didn't satisfy you?

[niterider]

very disappointing meal i must say, sad that it lacked any talent or flair, waitstaff has a lot of attitude,sad, i really wanted this place to suceed. really sad

Perhaps you should try it again, my experience was mindblowing. I have dined at El Bulli, Michel Bras & Pierre Gagniare and I can say with total confidence that this place is on its own level. From the "virtual smoke" box, to the bass baked tableside, everything was truly delicious and very inventive. I have reservations twice next week and I cant wait. I have already dined there twice and recieved 2 totally amazing experiences worth every cent.

Edited by niterider, 29 January 2004 - 10:30 AM.

[Lady T]

We haven't set up the specific date yet, but Ronnie and his wife and I are looking at some time in the next two months.  You in, Nero?

You didn't invite me, but I want in on that. Where Nero goes, I go.

Oh hell's bells, YES, ma'am -- if I didn't make it clear, anybody who's interested is welcome! Only one proper and honest warning: I'm setting up to review the place and whoever's in is gonna have to put up with my usual scribbling and cooing and purring and snarling and muttering.

[hjshorter]

15) saffron & cardamom
saffron ice cream in cardamom soda. Like a root beer float but so much better.

This sounds incredibly good.

[VeryApe77]

I have dined at El Bulli, Michel Bras & Pierre Gagniare and I can say with total confidence that this place is on its own level...I have reservations twice next week and I cant wait.

There isn't any need in your life for a food taster/PA/butler is there?

[Cusina]

Interesting that there are such differing reviews here.

Lady T, I'm waiting for yours. It will be good to see what you think and live vicariously through your experience. Take lots of pictures!

To the chefs: best of luck with your new venture. The menu appears to be highly creative and I applaud you for that.

[klinger75]

I just speechless - I can't believe that Chicago - where I grew up - is ready for this kind of cuisine - very cool.

Chiacgo has been privy to this cuisine for over two years.

It is called Trio and it is in Evanston.

Seems like alot of influence on Motos menu came from Chef Achatz.

Just a thought.

[Aurora]

We haven't set up the specific date yet, but Ronnie and his wife and I are looking at some time in the next two months.  You in, Nero?

You didn't invite me, but I want in on that. Where Nero goes, I go.

Oh hell's bells, YES, ma'am -- if I didn't make it clear, anybody who's interested is welcome! Only one proper and honest warning: I'm setting up to review the place and whoever's in is gonna have to put up with my usual scribbling and cooing and purring and snarling and muttering.

Scribble away, grand Lady. It wouldn't be a true meal with you if you weren't scribbling. I wouldn't have it any other way.

[chefg]

I just speechless - I can't believe that Chicago - where I grew up - is ready for this kind of cuisine - very cool.

Chiacgo has been privy to this cuisine for over two years.

It is called Trio and it is in Evanston.

Seems like alot of influence on Motos menu came from Chef Achatz.

Just a thought.

Klinger:

How are you?

OK, I feel the need to comment on this now while it is still in it's early stages. I have said this before, when people commit to work outside of the box they unintentionally enter a smaller box. I assure you Moto's cuisine is as original as Trio, as the Fat Duck, as Veyrat, as Gagnaire and so on. So chef Cantu has attached rosemary to silverware, does the intentional olfactory sensation become a link to Trio's lobster with rosemary vapor. NO. When something is new it is scrutinized, analyzed, and deconstructed. People will find the common demoninators where they want. They will try to imobilize the movement. They will corrupt the style to the point where they disable themselves from enjoying a wonderful meal because they overthink it. Please, go to Moto, come to Trio, these are restaurants that are taking risks, introducing a style of cuisine new to this country. We should all be happy that Chicago is now leading the country in culinary innovation.

Edited by chefg, 30 January 2004 - 12:47 AM.

[GordonCooks]

OK, I feel the need to comment on this now while it is still in it's early stages. I have said this before, when people commit to work outside of the box they unintentionally enter a smaller box. I assure you Moto's cuisine is as original as Trio, as the Fat Duck, as Veyrat, as Gagnaire and so on. So chef Cantu has attached rosemary to silverware, does the intentional olfactory sensation become a link to Trio's lobster with rosemary vapor. NO. When something is new it is scrutinized, analyzed, and deconstructed. People will find the common demoninators where they want. They will try to imobilize the movement. They will corrupt the style to the point where they disable themselves from enjoying a wonderful meal because they overthink it. Please, go to Moto, come to Trio, these are restaurants that are taking risks, introducing a style of cuisine new to this country. We should all be happy that Chicago is now leading the country in culinary innovation.

Chefg, nice post. It's nice to see a little comradery in this competitive business.

You've got class my friend

[Craig Camp]

Klinger:

How are you?

OK,  I feel the need to comment on this now while it is still in it's early stages. I have said this before, when people commit to work outside of the box they unintentionally enter a smaller box. I assure you Moto's cuisine is as original as Trio, as the Fat Duck, as Veyrat, as Gagnaire and so on. So chef Cantu has attached rosemary to silverware, does the intentional olfactory sensation become a link to Trio's lobster with rosemary vapor. NO. When something is new it is scrutinized, analyzed, and deconstructed. People will find the common demoninators where they want. They will try to imobilize the movement. They will corrupt the style to the point where they disable themselves from enjoying a wonderful meal because they overthink it. Please,  go to Moto, come to Trio, these are restaurants that are taking risks, introducing a style of cuisine new to this country. We should all be happy that Chicago is now leading the country in culinary innovation.

chefg - I cannot agree more with your comments. Coming from the wine side of things this is the same problem cutting edge winemakers experience. Everyone wants you to belong in a box. As a writer I succumb to this all to often in trying to construct articles - you tend to put what people do into a box in an attempt to communicate easily. Those of us who are writers should be inspired by chefs and winemakers that expand horizons and incorporate that same passion in our writing.

[klinger75]

I want to be clear that I was not taking a stab at Chef Homario or Moto, nor did i intend to, but was just stating my observations

Grant Thanks for the post,

[maggiethecat]

We haven't set up the specific date yet, but Ronnie and his wife and I are looking at some time in the next two months.  You in, Nero?

You didn't invite me, but I want in on that. Where Nero goes, I go.

Congratulations Invento and Hobbes. I know you have been working very hard. I can't wait to see what you've done with the place.

And where Ronnie and Julie and Susan and Nero and Dawn go -- I feel honored to trail along --if the date's out a couple of months.

And, my Lady, if you were not planning to take your notebook, I'd make you write notes on, say, the back of my phone bill. You remain, seriously, my favorite restaurant reviewer.

[Fresser]

Congratulations, Inventolux and Hobbes!

I happen to walk by Moto most every day now, since you're located in Chicago's Fulton Market district. This neighborhood is akin, I believe, to NYC's meatpacking district--lots of wholesale butchers and trucks milling around at 4 A.M. Some of the buildings are being converted into residential lofts, but the neighborhood retains a gritty, interesting feel.

I can't wait to join the rest of the Heartlanders when we dine there.

Anyone remember the scene at Chez Paul in The Blues Brothers?

[Louisa Chu]

viaChgo, thanks for the clarification on the scallions being cooked sous-vide.

inventolux, I'm waiting.

klinger - touche - I do apologize. I'd add that Trio's been around for more than 10 years now - but I know what you meant - under Mr. Achatz.

chefg, I'm happy - very, very happy.

[mikeczyz]

I went to moto last night. It's really, really cool. It's hard to put into words how exciting and fun it was. food tastes pretty good too! check it out while it's still byob if you need to save some cash. i brought a cheap alsatian pinot gris that i thought worked with the majority of the food.
mike

[Suzi Edwards]

i can't wait to eat here. i am planning my next trip to chicago and WILL be eating here.

please keep me drooling with lots of reviews...

[chefg]

Dinner at Moto on Tuesday night...brillant.......This is going to be fun.

[Sweet Willie]

I went to moto last night. .... food tastes pretty good too!

a few details?

[chifoodie]

I dined at Moto last week.

I wanted to love it, I really did, but alas, I did not.

Chef Cantu is to be commended for his efforts to be creative, but in many cases the creativity was overwhelmed by flavors that did not contrast or coexist well. This coming from an experienced fan of experimental cuisine including stops in Paris, London, NYC, San Fran, as well as the Trotter, Keller, Achatz and chefs of that calibur. When I write this review, these are the benchmarks I am comparing Moto to because: 1) of the degustation format and price, and 2) Chef Cantu's experience.

The herbacious utensils dish looks great, but the single bites they deliver are just OK. Without really making an effort to get your nose on right up on the herbs, it also doesn't work as an olfactory addition. The virtual smoke box, however, did work and was a pleasant addition to the dish.

Other dishes were plated by servers who needed plenty more experience... our server(s) was earnest, wanted to please, but simply seemed nervous and overwhelmed. He was also charged with plating some dishes at the table (the egullet-famous steamed bass in a box) -- and while the bass was a highlight (great flavor, perfect texture), the box interesting, watching the server struggle to gingerly remove the bass from the box and plate it elegently was something that I wish Chef Cantu could watch... I think he would come out and do it himself!

The atmosphere is stark, clean, and NYC. Techno music at 140 beats per minute drove the evening. An odd contrast for a long tasting menu, even such an experimental one. The waiters' black lab coats were a great thought -- very asian, somehow.

Some dishes were good, some others missed the mark entirely. On the whole, one was left feeling that this was a bit of a sterile exercise. Transitions from one course to another seemed slap-dash -- unrelated and surprising in a mixed-up way. One did not feel a sense of unified whole here..

I really hope the service and atmosphere improve. There are fixable problems here, and I love to see that another Chicago area restaurant has embraced this style of cuisine. Keep in mind that there was also no wine service yet and the restaurant has been opened only about a month.

I should also add that I am a long time reader of Inventolux' posts on this forum, and that I respect him (Chef Cantu) very much. I post this honest review in that light -- real feedback from a culinary fan.

I will personally give Moto another try, waiting a few months for them to get everything in order.

[NeroW]

Thanks for your review, chifoodie, and welcome to eGullet.

[cbarre02]

chefg...

How was dinner tuesday night?

[Alex]

Only one proper and honest warning: I'm setting up to review the place and whoever's in is gonna have to put up with my usual scribbling and cooing and purring and snarling and muttering.

So how is that different from any other time?

It sounds like Moto needs some time to pull a few things together, so two or three months from now would be about right for a general Heartland visit. Plus the weather will be so much nicer for us potential visitors.

Obviously I haven't been there yet, but please let me cast a vote for 86ing the techno music.

[Lady T]

Only one proper and honest warning: I'm setting up to review the place and whoever's in is gonna have to put up with my usual scribbling and cooing and purring and snarling and muttering.

So how is that different from any other time?

The rest of the time I snarl/mutter/purr/coo in complete sentences. And: the rest of the time I write legibly.