Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
inventolux

Moto Restaurant - Chicago

Recommended Posts

Here are the rest of the pics

gallery_30892_1584_77571.jpg

Maki in the 4th dimension

gallery_30892_1584_3356.jpg

Lobster and orange(carbonated)

gallery_30892_1584_54249.jpg

gallery_30892_1584_90033.jpg

Beef

gallery_30892_1584_53123.jpg

Edible literature Explorateur

gallery_30892_1584_23547.jpg

Freeze Dried Pina Colada

gallery_30892_1584_79148.jpg

Doughnut Soup


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

Share this post


Link to post
Share on other sites

I think I understand where the staff at Moto is coming from in there approach to the style of cuisine they are undertaking: pushing the envelope, setting new standards, enlightening us with new ways to cook, present, and eat our food. However, their comes a point in which you have to reevaluate what you are doing and assess if the quality of your product is suffering from your desire to search for new frontiers.

I have never eaten at Moto and probably never will, but I am sure that the food tastes pretty damn good. However, with all the pictures I have seen from the people who have dined there and posted them here the food looks downright disgusting. Some dishes look so bare with a few items on a huge plate or a pile of mess smeared on a plate.

I am sure I will get ripped by a lot of people because of my opinion, but to me food has to look good as well as taste good. Alinea, although some of the combinations seem a little gross to me, makes their plates look appetizing and beautiful. Moto is charging a heck of a lot of money, too much, for what looks like a pile of slop on a big white plate.

I am prepared to take my lashings now, :wink:

Share this post


Link to post
Share on other sites
I think I understand where the staff at Moto is coming from in there approach to the style of cuisine they are undertaking: pushing the envelope, setting new standards, enlightening us with new ways to cook, present, and eat our food.  However, their comes a point in which you have to reevaluate what you are doing and assess if the quality of your product is suffering from your desire to search for new frontiers.

I have never eaten at Moto and probably never will, but I am sure that the food tastes pretty damn good.  However, with all the pictures I have seen from the people who have dined there and posted them here the food looks downright disgusting.  Some dishes look so bare with a few items on a huge plate or a pile of mess smeared on a plate.

I am sure I will get ripped by a lot of people because of my opinion, but to me food has to look good as well as taste good.  Alinea, although some of the combinations seem a little gross to me, makes their plates look appetizing and beautiful.  Moto is charging a heck of a lot of money, too much, for what looks like a pile of slop on a big white plate.

I am prepared to take my lashings now,  :wink:

In fairness to Chef Cantu and his staff the food is much more visually appealing than amateur photos can ever make it out to be. That is the case even though the above photos are really quite good. The presentations are generally minimalist and spare, in a techno way consistant with the cuisine. The biggest problem photographically, however, is the lighting. It is relatively dark in the restaurant and very difficult to take good flash-less photos. I tried when I was there, but gave up. My photos did not turn out well. :sad:


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

My apologies to Chef Cantu if my photos did not capture his dishes. Frankly, to say they look like a pile of slop on a big white plate is not accurate. I think that you should reconsider that judgement and I would like to see your ability to plate. I also think that to make statements like that without dining at the restaurant is ridiculous. If you have the passion to post that opinion then go to Moto to prove yourself right or NOT. I have eaten there with 6 other diners and everyone liked it and would return. Moto is a great dining experience and you need to give it a try and then make your judgements.

Good Eating,

Molto E

p.s. Your post on March 16, 2004-I thought you said that you had never eaten at Moto? :wink: You also have said many other complimentary remarks concerning Cantu in other posts?

Trotter "scrapped" plans for London WAY before 2002, so just wondering where you're getting your info.

When I read people saying they know so much or worked in some places it seems so obviously not true and since this is a site where no names are used you could say just about anything!

I think that in this case inventolux does know what he is talking about being that he was Trotter's sous chef for 5 years or so. By the way inventolux, I had dinner at Moto the other day and it was awesome. I really believe you and chefg are going to push dining into a new realm whether people like it or not. I really like your approach to wine, when I walk into a place I want to put my trust in the chef's hands and let them guide me as they wish. It was an experience!

Forum: The Heartland · Post Preview: #546854 · Replies: 22 · Views: 811


Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

Share this post


Link to post
Share on other sites
My apologies to Chef Cantu if my photos did not capture his dishes. Frankly, to say they look like a pile of slop on a big white plate is not accurate. I think that you should reconsider that judgement and I would like  to see your ability to plate. I also think that to make statements like that without dining at the restaurant is ridiculous. If you have the passion to post that opinion then go to Moto to prove yourself right or NOT. I have eaten there with 6 other diners and everyone liked it and would return. Moto is a great dining experience and you need to give it a try and then make your judgements.

Good Eating,

Molto E

p.s. Your post on March 16, 2004-I thought you said that you had never eaten at Moto? :wink: You also have said many other complimentary remarks concerning Cantu in other posts?

Trotter "scrapped" plans for London WAY before 2002, so just wondering where you're getting your info.

When I read people saying they know so much or worked in some places it seems so obviously not true and since this is a site where no names are used you could say just about anything!

I think that in this case inventolux does know what he is talking about being that he was Trotter's sous chef for 5 years or so. By the way inventolux, I had dinner at Moto the other day and it was awesome. I really believe you and chefg are going to push dining into a new realm whether people like it or not. I really like your approach to wine, when I walk into a place I want to put my trust in the chef's hands and let them guide me as they wish. It was an experience! 

  Forum: The Heartland · Post Preview: #546854 · Replies: 22 · Views: 811

Lactic-way to go! I guess you forgot how much you liked Moto. Did inventolux turn you down for a job or stage? :laugh:

Share this post


Link to post
Share on other sites

I had the same menu as Molto when I ate there a few weeks ago. Chef Cantu came out to say hello and we loved the food and the service - very professional but upbeat.

The cocktails beforehand at the bar were incredible, too!


Patti Davis

www.anatomyofadinnerparty.com

Share this post


Link to post
Share on other sites

Moto 3.0

To visit a visionary restaurant three times in six months might seem like an instance of American excess, but in visiting Moto again I have watched Homero Cantu grow from a (remarkable) enfant terrible to a more confident and mature gustatory stylist. To what to attribute such a salutary change, I can not state with confidence, but perhaps one can only have so many food fights before tiring of the cleanup.

Our party selected Moto's ten course menu ($100 plus $60 for the wine progression). (We had fifteen dishes in slightly over four hours). The food was recognizably Homero's creations, but for most of the dishes the tricks and experiments were no longer the point - but contributed to the overall seductive delight of the dish. With but a single exception the versions of those dishes that I had eaten before were markedly improved. Moto now seems firmly about the food, and less about deconstruction theory. I hope that the chef will not take it ill that I was quite pleased not to be served any "dipping dots" - a few iced goes a long way. At times Moto August 2005 seems a more traditional restaurant than Alinea, as often as not to its credit. (Chef Cantu has not reached the same level of confidence in flavors and savors of Chef Achatz, but, as I wrote previously, Cantu is a work in progress).

Matthew McCammon is no longer Moto's general manager and wine director, and I miss his presence. He was uniquely able to select both appropriate and memorable wines for the chefs creations. He has been replaced by Matthew Gundlach, who does an admirable job. One of the nine wines (a luscious, off-sweet Vignalta "Alpianae" Coli Euganei Fior d'arancio, Veneto 2002) was superb. It was filled with lichi and honey notes without the sticky, too-honeyed tastes of lesser Sauternes. The Kesselstatt Mosel Riesling, an Australian Two Hands Shiraz, and a Domaine Schoffit Gewurtztraminer were also very pleasurable for a summer dinner. A Movia, Ribolla from Brda (Slovenia) was worth trying, assertive and full of spice. I missed the Warwick Pinotage (from Stellenbosch, South Africa), promised on the website and one of the very best of the post-Apartheid South African wines, which was replaced by a good, but not terribly special Paulliac, Chateau Behere (it is supposed to have an aroma of pencil lead, but I couldn't taste that as much as the berries that are also characteristic). The big bust of the evening was a harsh and flat Spanish Bodegas Pucho, Bierzo 2003, served with the bass course. The pairing was linked to the bacon in the sauce, but this was not a wine that attracts me (I am not enamored by Spanish reds, other than, sigh, Sangria).

We settled in to consume Chef Cantu's edible menu, swimming in a cream risotto of puffed rice. We can gave our chef little extravagance, an idea that overwhelmed its pleasant taste. No chef treats his Amuse Bouche more amusingly than Homero.

The dinner began with what may be the finest of the forty or so dishes that I have had at Moto: Champagne & King Crab. What made it definitive was that it was a riff on traditional haute cuisine. It was a dish that would only barely have been out of place at Everest or even Lutece. The chef presents small piles of perfectly sweet and delicate king crab in pools of sweet pea puree, precisely flavored with a touch of jalapeno. Nestled under our serving implements (a fork and a spoon, to be clear) was a dollop of exuberant citrus cream. Every bite was a delight. The delight was in part the glorious taste and in part that Chef Cantu didn't feel that he needed to strain to stick a finger in the eye of the culinary establishment. This was a transcendent dish. (Perhaps it is significant that my preferred dish from my five course April menu was also the first: white elf mushrooms with pearl onions).

The second course - a Lesson in Cuitlacoche (huitlacoche by another name) - may become a superb course. Now it suffers from a certain pretension, a work in progress. On the bowl's side is a cuitloche smear (an unappealing brown daub). In the center of the bowl servers pour a nitrogenated saffron foam over popcorn (?!). Perhaps I am not a honors student at Moto U. but I require remedial assistance. The dish seemed, like some earlier attempts, to be done for its own sake. Cuitlacoche has such a distinctive taste and texture that pureeing it was a shame, but perhaps we should be grateful that the chef didn't retreat to his inkjet and create an edible image inspired by a dish of "corn smut." Don't even think it.

One of the most striking dishes of the February Little Three Happiness 21 course extravaganza (the "raccoon-athon," forever memoralized by Time) was Cantu's "Lobster with Freshly Squeezed Orange Soda." This latest version was far more satisfying and demonstrated that the rough edges of Moto are smoothed. As I recall the earlier version, the Lobster and the carbonated orange were given equal stature, but why? We hope for lobster dreams. This lobster was given top billing with the tingly orange comic relief. The poached lobster (again, precisely fresh) was enrobed in a velvety celery root (buerre blanc?) sauce, with a tight scoop of brown butter ice cream. Perhaps ice cream and lobster can't work, but it did this warm weekend. The orange was homage, not sabotage. As in the opening preparation, Cantu creatively rethought haute cuisine, rather than discovering victuals on some other planet. It is cheering to see that dishes are critically rethought.

Because of the passion of one of our party - "Sweetbreads & Cheese Grits", a dish on the grand menu - was added to our menu and it was a jewel. The sweetbreads were prepared in a tempura batter and nestled with cheese grits. Cheese grits and sweetbreads belong together, not at all offal (yes, I'm deeply ashamed). With the presence of collards, sweet potato, and Krispy Kreme Soup on the menu one wonders whether Chef Cantu is pursing a southern strategy.

We turned to "Artichoke, Balsamic and Macadamia" - one bite wonder. Some at the table didn't find the artichoke flavor sufficiently intense, but with vinegar this good, who would notice. We did, but it didn't prevent a highly satisfying bite.

The next course, "French Fry (Sweet) Potato Chain Links, Sweet Potato Pie and Veal Breast," was another revision from the first menu, and, again, a far superior version. (I had found that earlier version, more curiosity than culinary). This was much better realized, and the chef is coming to reveal his attention to core ingredients, in this case veal breast. If the chain carving lacked the intricacy of winter, but the dining satisfaction was higher. Veal goes well with sweet potatoes in a pairing that might otherwise be startling.

At the moment that the artichoke bite was served, our servers revealed Cantu's Magic Boxes. Tonight he slow cooked sea bass: "Bass With a Grilled Tomatillo Broth." Again it was a remarkably improved version of "Bouillabaisse Deconstructed then Reconstructed Tableside." Even the titles reveals a shift from technology to cuisine. The bass was sited in a subtle broth with the happy addition of chantrelles, paprika, jalapeno, and bacon. It rivaled the king crab for its elegance, and it, too, was a dish of which any chef would be proud.

Following this highpoint came the meat dish - "Beef with collards." This was a new dish, and it rather modest. I wished for a more assertive hunk of flesh, but it was not to be. This was a good dish, but would have been better if it hadn't come after the masterful fish in a box. Admittedly in a ten course meal, this is the point that some diners are slowing down, but the presentation seemed designed to display the corkscrew silverware rather than the meat.

As we slide towards dessert, we were presented with "Spanish Strofoam, Manchego & Chorizo," one of the two least successful dishes of the evening. When visiting Moto in February, I was agape at the presentation of butter flavored packing peanuts. What seemed inspired in February seemed annoying in a larger dish that should be about taste. Diners might appreciate these startling snacks at the start or end, but let us be semi-serious. When mixed in a complex dish with cheese, sausage, bayleaf jelly, apple butter, the dish - despite astonishing visual appeal - didn't work in its own terms or as a means of presented Cantu's unique signature, which at the consumption had become somewhat soggy. If this is eye candy, I might diet.

Our palate cleanser was a surprising drink of watermelon and cilanto essences, as processed through a centrifuge to purify it. Some chefs might have been satisfied with a strainer, but perhaps Argonne National Laboratory was free. However achieved, the combination of strong fruit with herbal flavors was a stunning success. In its glass, one was recalled the shimmering light of absinthe, making this green fairy magical.

"Doughnut soup" is a Moto signature: essence of Krispy Kreme. If this won't gain Moto a James Beard award, it is a rich pleasures of dining at Moto.

The first dessert was my least favorite dish. Honesty demands that I confess that I find desserts at Moto generally less compelling than the main courses. And so it was with "Strawberry, Rice Pudding, Peanut & Soy Ice Cream." I might have dodged the bullet had I announced that I am not supposed to eat soy (Nobody should eat soy, but that is a rant for another day). The crisp topping was soggy and the flavors seemed neither bright or compelling.

We were blessed by a more compelling dessert - "Fettuccine Alla Dolce" - slightly sweetened pasta with a light basil thyme sauce, and milk chocolate ice cream. If it was not the most satisfying dessert, it was delightful, again with a proper herbal note to cut the sweetness.

The final touch was a lovely take on a white chocolate truffle, filled with a liquid mango-ginger center. Delicious. The ginger recast the otherwise mundane mango liqueur.

A recognition of the defensible boundaries of haute cuisine is transforming the Cantu style. This was the first moment that I felt ready recommend Moto to any friend who enjoys fine dining, even if they lack a background in Jacques Derrida's mischievous deconstruction. It is satisfying to see that Chef Cantu can paint within the lines, only straying when he must, and not when he wants. I edge Moto 3.0 to 3.5 stars; yet I suspect that I may never award four stars. If I do I would enjoy the experience measurably less.

Moto

945 West Fulton Market

Chicago, IL 60607

312-491-0058

Cross-posted on LTHforum, eGullet

Soon to be dangerously outfitted with digital camera. Can the blogosphere be far behind?


Edited by gaf (log)

Share this post


Link to post
Share on other sites

Very nice, honest, well-written post. I can relate to most of what you had to say except for your opinion of Spanish reds. Oh well, diversity is what keeps the world interesting!


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

I had the pleasure of dining at Moto last week on a visit to Chicago from Oregon. What a delight! Had the 10 course dinner with wine pairings that included several of the items in the photos above. I'd read this thread before we went, so was a bit more prepared for what was in store than the couple seated next to us. It was fun to watch their reactions.

The nitro popcorn in the soup was so much fun and so good to eat. The popcorn was even perfectly seasoned! Didn't care too much for the donut soup - but enjoyed the whimsey of it anyway.

I was impressed by the quality and downright beauty of the service.

I'd love to go back and go for the 20 course next time!

Share this post


Link to post
Share on other sites

The new website...moody. very moody. I love it. Immensely. Its a much better/clearer representation of what the restaurant and chef Homaro are achieving. Its just fantastic. Check it out.

motorestaurant.com

Trevor Williams.

-Kendall College-


eGullet Ethics Signatory

Share this post


Link to post
Share on other sites

Interesting. Speaking as a software and user-interface design professional, that site is one of the worst restaurant websites I have ever seen. It violates just about every rule of good interface design that has been painstakingly developed over the past few years.

I like the restaurant and admire Mr. Cantu very much, mind you.

The new website...moody.  very moody.  I love it.  Immensely.  Its a much better/clearer representation of what the restaurant and chef Homaro are achieving.  Its just fantastic.  Check it out.

motorestaurant.com

Trevor Williams.

-Kendall College-

Share this post


Link to post
Share on other sites

I like it. I would have liked more food pictures, however.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites
I like it. I would have liked more food pictures, however.

If you click on the either three of the "five course" "ten course" or "GTM" buttons under the cuisine heading over and over again, it rotates the pictures. Impressive photography, btw.

And noambenami, speaking as a user, I had no problem navigating the site and I found it pretty much representitive of what I exerienced at Moto. Almost futuristic in presentation. Then again, I am no expert. I don't think many people who go to restaurant websites are though.

Share this post


Link to post
Share on other sites
And noambenami, speaking as a user, I had no problem navigating the site and I found it pretty much representitive of what I exerienced at Moto. Almost futuristic in presentation. Then again, I am no expert. I don't think many people who go to restaurant websites are though.

Ok, as a professional let me point out a few things about the site:

1. Its huge - anyone with a screen smaller than 1024x768 won't be able to see the whole thing. I ran into this problem showing the site to an artist friend.

2. It has a completely pointless splashscreen. Countless usability studies have confirmed that splashscreens are annoying to users.

3. When you initially enter the site, the navigation goes completely bonkers, with huge amounts of pointless scrolling of the menus at left. Confusing and jarring.

4. If you go to the GTM section and then click on cuisine at bottom, the photograph doesn't update to the correct five course photo.

5. Navigation doesn't work in a consistent way. For example, clicking anywhere in the main window will sometimes take you to the highlighted section, but sometimes it won't. Furthermore, the approach of making the entire window a navigation bar is unusual, confusing, and prevents further drill-down for information.

As far as I can tell, what happened here is that the "clickable" area for, for example, the cuisine section, extends only to the middle of the main window. So, if I'm in the techniques section, it looks like I can click on a "technique" section, but I actually end up in "cuisine"! This is, frankly, completely fu**ed. No navigation system I have ever seen on the internet works like this, it simply makes no sense at all.

6. Following up on #5, when there is text in the main window, its in a font size that is way too small on a high resolution screen and there is often simply too much verbiage. The clumsy navigation system prevents the site from having a clean paging system...or perhaps a paging system was incorrectly deemed unnecessary.

7. The site navigation is plastered all over the place, at bottom right, at top left, at middle left. Just inelegant. Furthermore, the site is 3-levels deep in places and there is no way to hit the back button! If I click on something in the main window, thinking it'll take me somewhere, and I get sent to, for example, the "cuisine" section, that bumps me up two levels and over one. It'd be a hassle to get back to where I was before.

The photos are nice...though, all of us here are equally into food porn.

The site is certainly not hard to navigate, its just very clumsily built, at least from a professional's point of view. To draw a food analogy, its like looking at a badly thought-out course that has potential. Someone without a knowledge of food would say "oh, I like it fine", where I would respond "oh, but it could have been so much better."

Share this post


Link to post
Share on other sites

Those are all interesting points. The ones I feel should be taken care of will be and I thank you for your input. However I feel the site represents moto as whole. We arent here to follow "countless studies". We are here to move against that. From a cooks perspective, (home, professional etc.) that come to moto, I feel we are taking care of their needs first. And the site has been created with a lot of input from the chef driven team at moto, so if they think its groovy, then I think its groovy.

Remember. its supposed to represent us, not the mass public. If we wanted to tap into the mass public I would open 20 other restaurants, put a drive thru in the back of the restaurant and then create a site that looks like this.

But I like most of your suggestions. If you are looking to do some web design, shoot me an email, I have some friends you can chat with.

I like it. I would have liked more food pictures, however.

If you click on the either three of the "five course" "ten course" or "GTM" buttons under the cuisine heading over and over again, it rotates the pictures. Impressive photography, btw.

And noambenami, speaking as a user, I had no problem navigating the site and I found it pretty much representitive of what I exerienced at Moto. Almost futuristic in presentation. Then again, I am no expert. I don't think many people who go to restaurant websites are though.


Edited by inventolux (log)

Future Food - our new television show airing 3/30 @ 9pm cst:

http://planetgreen.discovery.com/tv/future-food/

Hope you enjoy the show! Homaro Cantu

Chef/Owner of Moto Restaurant

www.motorestaurant.com

Share this post


Link to post
Share on other sites

Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?


"cuisine is the greatest form of art to touch a human's instinct" - chairman kaga

Share this post


Link to post
Share on other sites

what is YOUR gauge for ranking? The answer to that question will answer your question.

Trevor Williams

-Kendall College-


eGullet Ethics Signatory

Share this post


Link to post
Share on other sites
. . . If we wanted to tap into the mass public I would open 20 other restaurants, put a drive thru in the back of the restaurant and then create a site that looks like this . . .

LOL!

Thanks, chef, for taking the time to explain to us the emotional forces which have affected the creation and evolution of your site.

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites
Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

Well, in terms of a "special/unique" experience - certainly. I don't think the service or the food is as refined... but I think as a whole, it's of comparable culinary significance as the others. Of the ones you listed, Avenues is my favorite... by far... my experiences at Trotter and Tru round out the bottom of the quartet. (Here, I am speaking in terms of total package).

As for Moto's new website - whoever made the comment about it being enormous and unwieldly - I AGREE - just like the restaurant's food portioning... :blink:

U.E.


“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

Share this post


Link to post
Share on other sites

I briefly caught a glimpse of an add on the food channel about a new show or some already existing show that would be talking about new technological ways of cooking and I thought I caught glimpses of Cantu from Moto in Chicago. I overheard the add talking about edible menus out of risotto. I have not seen this add again. Does anyone know what i'm talking about or have any more info?

Share this post


Link to post
Share on other sites
I briefly caught a glimpse of an add on the food channel about a new show or some already existing show that would be talking about new technological ways of cooking and I thought I caught glimpses of Cantu from Moto in Chicago.  I overheard the add talking about edible menus out of risotto.  I have not seen this add again.  Does anyone know what i'm talking about or have any more info?

Not sure, but it may have been Eat This with David Lieberman. Perhaps this is the episode in question. The recipe for Strawberries and Brown Butter is credited to Moto. On the actual episode guide for the show, I cannot find this episode, which I'm guessing means it hasn't aired yet . . . not sure, though.

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites

it was that episode. It was part of the first week's episodes. I think it was episode 1 or 2. It was cool, but the buffering was way off and it sucks to watch a 4 minute clip in 5 second intervals.

Share this post


Link to post
Share on other sites
Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

Of course Moto is one of Chicago's finest, innovative chefs. If you haven't figured this out, you are not tasting nor noticing. Homaro is a unique talent that has comparisons with the best talents in Spain today. We are both enduring supporters. Moto excites the palate and offers an unusual dining experience. Judith Gebhart

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Porthos
      I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
    • By newchef
      So I've now found myself at the water's edge of Modernist Cuisine.  Specifically, using sodium citrate for emulsifying all kinds of cheeses.  What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later.  I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet.  I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
       
      I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan.  Has anyone been able to freeze sauce and keep it frozen for, say, a few months?  And not have to use carageenan?
       
      Thanks!
    • By WackGet
      Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.
       
      Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't.
       
      I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.
       
      So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?
       
      Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.
      E471 Mono- and diglycerides of fatty acids E481 Sodium stearoyl lactylate E482 Calcium stearoyl lactylate E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
        Thanks.
    • By mjbarnard
      I cooked two turkey breasts sous vide. This year had access to the Meater+ thermometer probe which I managed to vacuum seal in the bag without difficulty (it is small). Since it works wirelessly I was able to monitor and it records the internal temperatures at the thickest part of the breast.
      I thought the results were interesting. I cooked at 60C for 8 hours. I have always used https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever which gives long cooking times at lower temperature. I have found that as according to this page https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html that 55C gives turkey which is just a little too pink for most tastes. Over the last few years have increased the temperature up to 59/60 and I find it perfect - very moist and tender, but pale not pink.
      See attached images. I changed my mind a couple of times and started at 58 then 60 then 59 again, so ignore the slight variations. The thing I found interesting was that the thickest part (of a large breast) reached 55C in around 1 hour 40 mins and target of 59 in 2 hours 30 mins. Now I appreciate that sous vide is a combination of temperature and time or duration, but the data make me think that around 4 hours would be sufficient, as per the seriouseats table. I have previously used the chefsteps 55-58 for their much longer advised times, up to 12 hours and the meat is still quite pink at the end, so I dont believe 55 for 12 hours would effectively be the same.
      From now on I will watching the internal temperatures with interest. This has always been the (relative) unkown for sous vide amateurs. 


    • By chefg
      I have to say designing the Alinea kitchen has been one of the most exciting experiences thus far in the opening of this restaurant. I have been fortunate to have been “raised” in some of the best kitchens in the country. When I arrived at the French Laundry in August 1996 the “new kitchen” had just been completed. Often times you would hear the man talk about the good old days of cooking on a residential range with only one refrigerator and warped out sauté pans with wiggly handles. When I started about 50% of the custom stainless steel was in place. The walls smooth with tile and carpet on the floors. I recall the feeling of anxiety when working for fear that I would dirty up the kitchen, not a common concern for most cooks in commercial kitchens.
      The French Laundry kitchen didn’t stop, it continued to evolve over the four years I was there. I vividly remember the addition of the custom fish/canapé stainless unit. Allowing the poissonier to keep his mise en place in beautiful 1/9 pan rails instead of the ice cube filled fish lugs. Each advancement in technology and ergonomics made the kitchen a more efficient and exacting machine.
      When I returned to the Laundry this past July for the 10th anniversary I was shocked that it had metomorphisized once again. The butcher room was now a sea of custom stainless steel low boys, the pot sink area was expanded, the walk-in moved, and an office added to the corner of the kitchen. The kitchen as I left it in June of 2001 was beautiful and extremely functional, of course it is even more so now. It is the relentless pursuit of detail and concise thought that allows the French Laundry kitchen to be one of the best for cooks to execute their craft…..16 hours a day.
      This was good motivation.
      When it came time to design my kitchen I drew on experiences at Trio, TFL and other kitchens I was familiar with to define the positives and negatives of those designs. We were faced with a 21x 44' rectangle. This space would not allow for my original kitchen design idea of four islands postioned throughout the kitchen, but ultimately gave way for the current design which I think is actually better than the original. But most the important aspect in shaping the final design was the cuisine. Due to the nature of food that we produce a typical layout with common equipment standards and dimensions do not work. Here is where the team drew on our experiences from Trio. By looking at the techniques we utilized we came to several conclusions.
      1. A conventional range was not our main heat source. We do need the flat tops and some open burners for applications such as braising and limited stock work. But our overall use of this piece of equipment is somewhat low. Given that we wanted four open burners and two flat tops with two ovens I began to source out a reliable unit. We settled on the Molteni G230.

      2. Upon analyzing our other heat source needs we decided to place a large focus on induction. By utilizing portable induction burners we are allowed the flexibility to give as much power as needed to a specific station in the kitchen. Obviously induction’s radiant heat is very low, and this allows us to keep the temperature in the kitchen reasonable, yet the power is quite high. 31,000 BTU's of highly controlable heat. But the main reason for choosing this flexible source of heat is the fact that each chef typically employed at least four different cooking applications on a given night. This huge flux in technique and the realization that the menu would change entirely in 8 weeks time meant that we had to design a kitchen that could evolve on a nightly basis. And last, we are very specific with temperatures; induction makes it easier for us to hold a liquid at a predetermined temperature for long periods of time without fluctuation. They operate between 85 and 500 degrees farenheit. We did a great deal of research on the different producers of induction and favored Cooktek. The fact that they are the only U.S manufacturer of commercial induction cooking equipment and located in Chicago made the decision easier. Their innovative approach to induction may prove to be even more exciting as we are already talking about new product development in the future.

      3. a. The complexity of the presentations and a la minute plate-ups of the food require a great deal of surface area devoted to plating. This was one of the most critical factors in determining the basic shape of the kitchen. The size of some of today's popular plates, the amount detail in each composition, coupled with the fact that producing tasting menus vs. ala carte means sometimes large waves of same dish pick ups made it necessary for us to have over 44' of linear plating surface.
      b. Virtually nothing goes vertical above the 36” counter top in the space. All food, plates, equipment, and dry good storage are contained by under counter units. There are a few exceptions such as the infrared salamanders, the three-door refrigerator, and the hood. This allows all the cooks a clear line of communication between each other and the front staff. It allows me an easy sight line to survey the entire kitchen’s progress with a quick glance.
      Given these two points it seemed obvious that we needed to combine the two and create custom pieces that would fulfill both needs. Large spans of plating surfaces with all food and equipment storage below. As you can see we ended up with two 22’ long units. Each function as a pass and under counter storage.
      The building is 21’ wide wall to wall. This allowed us just enough space to create two lines on each exterior wall with their passes forming a 60” corridor for the pick up of plates and finishing of dishes.
      4. We decided to add a station to the kitchen. At Trio we had five including:
      a. pastry
      b. cold garde manger
      c. hot garde manger
      d. fish
      e. meat
      Now that we had more space, and the ability to give each station multiple heat
      sources regardless of their location in the kitchen, we could spread the workload even further. We also realized it doesn’t make much sense to identify each station by classic French Bragade terms. A saucier did not solely cook meat with classic techniques and prepare various traditional stocks and sauces…in fact quite the opposite. This holds true with most of the stations, with the exception of pastry, but even they will have very unconventional techniques, menu placement and involvement in the kitchen systems. We will add a station that will be responsible for a large majority of the one-bite courses both sweet and savory.
      5.Given the size constraints of the building we realized a walk-in would not be possible in the kitchen. If we were to have one it would be in the basement. Having experienced this at Trio we decided to design the kitchen without a walk-in, making up for the space in various lowboy locations and a three-door reach-in. I experienced the walk-in less environment when I worked at Charlie Trotter’s. It is certainly different, but as with most things if done properly it provides a very efficient environment. It works best in situations where fresh products are brought in daily for that days use. And prevents ordering in large quantities. It also provides us with very specific units to house different items. We will utilize the 3-door refrigerator to store the majority of the vegetables and herbs along with some staple mise en place, and items that cannot be made in very small quantities like stocks. Raw meat will have it’s own lowboys as well as fish, dairy, and all frozen products.
      6. At Trio we found ourselves using the salamander a great deal. It is very useful for melting sugar, bringing on transparent qualities in things like fat and cheese, cooking items intensely on only one side, and it is a highly controllable non-direct heat source. Due to the air gap between the foodstuff and the heat elements the cook can control the degree of heat applied to the dish based on the technique he is using. It becomes a very versatile tool in the modern kitchen, so much so that we will install three Sodir infrared salamanders.

      Again, this is to insure that all the cooks have access to all of the techniques in the kitchen. As I said before it is important for our cooks to be able to sauté, simmer, poach, fry, grill, salamander, and freeze at the same time and sometimes for the same dish.
      We have a few unusual pieces of equipment in the kitchen; the most is probably a centrifuge. A few months ago Nick and I were driving home from a design meeting and ended up talking about signature dishes and menu repetition. Of course the black truffle explosion came up and he asked if I would have it on the menu at Alinea. I replied a firm no, but shortly thereafter said I would enjoy updating it. We threw around some tongue and cheek ideas like White Truffle Implosion, and Truffle Explosion 2005….I said it was a goal of mine to make a frozen ball with a liquid center….but then dismissed it as nearly impossible. Within a few minutes he said …”I got it…we need a centrifuge” His explanation was simple, place the desired liquid in a spherical mold and place on the centrifuge…place the whole thing in the freezer. Within days he had one in the test kitchen. I guess this is better suited for the kitchen lab topic that we will be starting in a few weeks…
      We are working on a upload of the kitchen blueprints. When those post I plan on going into more detail about certian aspects of the design. Doing so now would be pointless as the viewer does not have a reference point.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...