WATCH: Is it a Lab or a Restaurant?

[Shadow]

Interesting article and video I was looking at. Would you try this?

WATCH: Is it a Lab or a Restaurant? With its Crazy Dishes, Chicago's Moto is Actually Both


<cite class="byline col D-b Fs-n" style="padding-bottom:15px;" data-reactid=".1rvt8mnasxs.0.0.0.$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0.$attribution-component.0.1.0.0.$byline"><time class="date Font-C-2-140 Fw-n D-b" data-reactid=".1rvt8mnasxs.0.0.0.$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0.$attribution-component.0.1.0.0.$byline.2">Aug 26, 2014</time></cite>&nbspMoto Restaurant in Chicago is not the place to go if you’re looking for the ordinary. The restaurant, which specializes in molecular gastronomy, prepares its food in a lab, not a kitchen, complete with centrifuges and laboratory equipment. Moto even has an indoor garden on-site, which it uses for 90 percent of its greens. (Want to try growing some of your own herbs and vegetables? Try these easy home garden ideas.)

Chef Richie Farina says he loves playing around with food and creating things that might not even look like food. I sampled a creation of his that is meant to resemble a fallen log in the woods. With mushroom “dirt” and piles of fresh vegetables and seasonal mushrooms on top, the dish was delicious. Leek ash gave it an earthy, meaty flavor, while a garnish of flowers made it oh-so-pretty.

https://www.yahoo.com/travel/a-resta...824699617.html

[Gunny]

Interesting article and video I was looking at. Would you try this?

WATCH: Is it a Lab or a Restaurant? With its Crazy Dishes, Chicago's Moto is Actually Both


<cite class="byline col D-b Fs-n" style="padding-bottom:15px;" data-reactid=".1rvt8mnasxs.0.0.0.$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0.$attribution-component.0.1.0.0.$byline"><time class="date Font-C-2-140 Fw-n D-b" data-reactid=".1rvt8mnasxs.0.0.0.$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0.$attribution-component.0.1.0.0.$byline.2">Aug 26, 2014</time></cite>&nbspMoto Restaurant in Chicago is not the place to go if you’re looking for the ordinary. The restaurant, which specializes in molecular gastronomy, prepares its food in a lab, not a kitchen, complete with centrifuges and laboratory equipment. Moto even has an indoor garden on-site, which it uses for 90 percent of its greens. (Want to try growing some of your own herbs and vegetables? Try these easy home garden ideas.)

Chef Richie Farina says he loves playing around with food and creating things that might not even look like food. I sampled a creation of his that is meant to resemble a fallen log in the woods. With mushroom “dirt” and piles of fresh vegetables and seasonal mushrooms on top, the dish was delicious. Leek ash gave it an earthy, meaty flavor, while a garnish of flowers made it oh-so-pretty.

https://www.yahoo.com/travel/a-resta...824699617.html

What i want to know is if the meal is free? If I'm going to be a lab rat, I should get free chow.

[Shadow]

What i want to know is if the meal is free? If I'm going to be a lab rat, I should get free chow.

I'm sure you are expected to pay through the nose for the "experience". Probably costs a couple hundred dollars per plate