Dining is a Science Experiment at Chicago's 'moto' Restaurant (SPONSORED)
Katherinev123 — October 5, 2010 — Lifestyle
References: motorestaurant & kevineats
(SPONSORED) How do you take cuisine to the next level? Follow Chicago's 'moto' restaurant, one of Trend Hunter's favorite places, and apply Class IV lasers, ion particle guns and liquid nitrogen!
Chef Hamaro Cantu bases his cuisine concept on the philosophy of "food engineering." Dedicated to molecular gastronomy, his 'moto' restaurant is more a laboratory than a place for dining (there is actually a full research lab in the lower level!).
The menus are made of edible paper and dining is an interactive experience. Imagine smelling fresh herbs as you eat -- it's due to the corkscrew-handled spoon wrapped with herbs in your hand -- or watching a fish, housed in a polymer cooking box, sizzle on your table.
With such an innovative approach to cuisine, it's no wonder 'moto' also has its own television series, 'Future Food.'
This content series is brought to you by the All-New 2011 Kia Sportage. Welcome to the Next Level.
Chef Hamaro Cantu bases his cuisine concept on the philosophy of "food engineering." Dedicated to molecular gastronomy, his 'moto' restaurant is more a laboratory than a place for dining (there is actually a full research lab in the lower level!).
The menus are made of edible paper and dining is an interactive experience. Imagine smelling fresh herbs as you eat -- it's due to the corkscrew-handled spoon wrapped with herbs in your hand -- or watching a fish, housed in a polymer cooking box, sizzle on your table.
With such an innovative approach to cuisine, it's no wonder 'moto' also has its own television series, 'Future Food.'
This content series is brought to you by the All-New 2011 Kia Sportage. Welcome to the Next Level.
Trend Themes
1. Molecular Gastronomy - Opportunity for chefs and restaurants to experiment with scientific techniques and ingredients to create unique dining experiences.
2. Interactive Dining Experience - Restaurants can incorporate multisensory elements, like scents and visuals, into their dining experiences to create a more immersive experience for their customers.
3. Edible Paper Menus - Restaurants can reduce their carbon footprint and create a unique experience for their customers by printing their menus on edible paper.
Industry Implications
1. Restaurants and Bars - Opportunity for restaurants to differentiate themselves by offering unique dining experiences that blur the line between food and science.
2. Food and Beverage Packaging - Opportunity for food and beverage packaging companies to create innovative packaging solutions that enhance the dining experience and/or reduce the environmental impact of packaging.
3. Television Production - Opportunity for television producers to create programming that showcases unique dining experiences and/or explores the intersection of food and science.
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