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Their experimental assortment of courses changes frequently, and includes carbonated food that fizzes in your mouth, hot soup that gives off cold steam, and corkscrew-shaped utensils that contain aromatic herbs. The chef is also working to perfect food that floats above the plate.
I would love to hear more from anyone whose eaten there!
...the sushi made by Mr. Cantu, the 28-year-old executive chef
at Moto in Chicago, often contains no fish. It is prepared on a Canon
i560 inkjet printer rather than a cutting board.[motorestaurant.com...]
nice idea tho ..if it ever gets here they'll call it nouvelle nouvelle cuisine and charge 50.00 euros a plate for the entre :(..
maybe the worlds thinest pizza for those on a diet?