Frommer's Review
If you think food is meant to be experienced with all the senses, book a table at Moto, home to Chicago's most jaw-droppingly original dishes. Chef Homaro Cantu, who worked with Chicago celebrity chef Charlie Trotter for 4 years, calls his cuisine "avant-garde with Asian influences" -- but what he's really interested in is taking dining beyond just eating. Dishes here are interactive experiences. For example, he entwines fresh herbs in custom-designed corkscrew-handled spoons, which allows the scent of the herbs to waft toward diners as they eat. For the ultimate made-to-order dish, an insulated box cooks a piece of fish right at the table. Cantu's got a sense of humor, too -- during a raw food course, he uses a "virtual aroma device" to emit a subtle smoky scent, and sometimes the menu itself is edible. Dining here is strictly degustation, with a five-course, seven-course, and "gastronomic tasting menu" of up to 18 courses. Courses are creative but not necessarily filling, so be prepared to snack later if you choose the five-course option. The restaurant itself has a minimalist Zen feel -- here, all the drama is at your table.
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