inventolux

Sorry about that, I have been very busy.

This place is just what Atlanta needs.

Dude slow down, youre rockin the boat man. Want a job?

Take a baby beet, cast a mold of it, fill the mold with beet ice cream and serve a beet of ice cream.

I would say water content in general is my current nemesis. Extracting it without destroying cell walls to be more specific.

We will not offer a wine list per say, just wine progressions. Every tasting menu will have a new world and old world pairing offered with it. We feel the best way (and the only way) to experience moto is to allow us to set the parameters for wine and food pairing. A wine list would be futile when exploring this type of gastronomy, so we have decided to minimalize it altogether. It just makes sense from a financial and creative standpoint. As far as the future of moto.................. as long as every new team member is totally commited to forgetting their past experiences and retaining only a high level of attention to detail, moto will carry forth in an acceptable fashion. Idiscourage all of the cooks from reading cook books and only focusing on knowledge of ingredients. Techniques are things we can invent and reinvent. Thank you for your kind words, it means a lot. "Omar"

This it what its all about. It continues to be the main focus at moto, as the old saying goes.........do what you love and you will never work a day in your life. Are we fine dining? Yes, however I feel the days of strict dress codes are fading. If im about to drop 350.00 for two I want to wear anything I want. Are we globally influenced? Sometimes. Are we pushing the envelope? NO, but that day is coming. All we can do is continue to explore our imaginations, when reached that limit then the envelope will begin to stretch. That has to be our focus. Klinger, sorry you feel that way, im sure you will change your mind if you come in for dinner. The new shift in gastronomy is gaining speed, nothing can stop it from catching up with technology at this point. Gotta go, fun is calling.

If these price points begin to pop up elsewhere im out of a job.

That's not far from the truth actually since many of the modern day smiths are descended from sword makers. When public use of swords was outlawed in Japan in the late 1800s, many sword makers turned their talents to cutlery to make a living. The masamoto honyaki 330 cm can be obtaned from these guys if you bug them enough for less than 1000.00. (And it comes with a platinum band around the bull horn handle.) Just buy some akijame seafood just to let them know you mean business.

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.

I cant wait to serve all of you. You all breathe hope into tomorrows gastronomers. So welcome to our little corner in the universe.

This sounds very exciting. Hmmmmmmmm.........the napster of restaurant reviewing. Whether they want it or not, its here for good and its a good time to revolt.

My favorite part of the entire post. Most leaders fail to remember the importance of respect from the team. It has to come before everything else and must continually grow in order to open the doors to creativity.

The Ron Popeel "Hair In A Can" not that I would ever use it or anything. However it has its niche in todays hair systems.

My biggest pet peeve is when the fish fails to perform adequetely while cooking in front the guest.

I believe bacos is comprised of textured vegetable protein. Perhaps this may be a good starting point.

Great review stone, this looks like a great opportunity to brainwash all eGulleters into joining the raw revolution.

Speak not against the haute cuisine Chef Trotter serves Lest Bux condemn thy palate twice, with scowl Nor criticize poussin lest thou observe ‘Tis not a fish, but faith, a sexless fowl. Of wretched excess speak you not, china Plates and crystal stems aren't meant for censure, Such cosseting of a joyful diner Oft joins the food to enhance the pleasure. Of this debate, let one more phrase be spoke: Viz: Different strokes for different folks Hey busboy, you lookin' for a job? I think we could find something for you.

THE BATTLE FOR ADAM'S ATTENTION AT CHARLIE TROTTER'S a short play Stomach: Adam, you are at a very fine restaurant...now focus! Penis: Don't listen to him, stomach, you can totally score with Alex tonight if you yuk it up! Stomach: Score with Alex? Please. Penis: Shut up, stomach, and drink your Ame. Stomach: Ahhh, what a refreshing herb-infused fruit beverage! Alex: Ummm...Adam, you're talking to yourself again. Waiter: Would you like some wine with your Ame? Alex & Adam: No thanks. Penis: Make your move Adam! Sexuality: Ummm, Adam, you're gay. Penis: Shhh...you're ruining it! Sexuality: Oh come on, penis, he ordered a bellini. Stomach: Actually, I ordered that. Egullet: And you wondered why your meal was so expensive? THE END brutal

Im feeling a little brainwashed. Lets change the band. How about Leftover Salmon?

Thanks sammy, anyone else?

Just looking for some restaurant suggestions for my wife. No tourist traps please.

Made this with my class last week and we had a great time. Wish I had taken a picture...... Make a batch of Rice Krispie treats (You could put pop rocks in the treats?) Spray plastic gloves with non-stick spray. Make sure the gloves you use do not have powder in them! Put the R. K. treats into the gloves, making sure that all the fingers are full. Let R.K.'s cool. Cut glove open to reveal a Rice Krispie treat in the shape of a hand! By The Way...there is a restaurant here in DC called MiniBar that does a 30 course meal. One of the courses involves pop rocks, but I couldn't tell you how. Why does this remind me of The Addams Family?

do you have any other information regarding the treatment of their employees? feel free to pm me mike Im sure every restaurant has the occassional disgruntled employee. In fact, when it takes 2 weeks to produce pistachio cheese, conventional kitchen wisdom is nil. You will have some digruntled classically trained employees that believe fermented legumes are the apocalypse of gastronomy. For me, I dont want the apocalypse of gastronomy, just the repudiation of philosophical judgement. Its OK to dislike a restaurant or the ideology of its leaders, but respect for its purpose is key.

Oh no, MsRamsey, you took mine! As soon as I saw the topic name, I thought of the enormous Hung Far Lo sign, and I laughed... It's hard to believe that Hung Far Lo is for real, but I went there with some friends... interesting experience. Have you ever experienced their house drink? "The Hung Far Lo" What about the name "Closed"