Arestless chef drawn to both the rigors of hard science and surreal airs of theatricality, Homaro Cantu has made his restaurant Moto one of the country’s premier establishments for avant-garde dining. His menus—some of which are edible, thanks to food-based inks on paper made from soybeans—tilt toward the wilder extremes of molecular gastronomy, and his wily spirit works into service methods that cast waitstaff in dramatic roles. Cantu started at Moto after moving to Chicago to work at ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?