THE KUPPERSMITH FAMILY: Moto

For our anniversary dinner, we went to Moto, in Chicago. It is a molecular gastronomy restaurant. Blake explained this as a new different kind of experience in the restaurant/dining out world. I would agree that it was the most unique experience I have ever had eating out. Check out the website if you are curious. http://www.motorestaurant.com/ It is hard to explain what exactly they do but it was a 14 course meal with wine pairings. Each course had several small bites of food that looked and tasted like foods we are familiar with but were actually made with a combination of ingredients that we would have never thought of. It was so unique that I had to take pictures of each course. Here is what we had....I will try to describe it as best as possible but each time the waiter came, he told us probably 20 things about each bite.

Tasting menu (marinated tofu, freeze dried cauliflower, some kind of greens, dried apricot over cheese, freeze dried corn salad, mushroom, beet puree, chips and guacamole, something sweet and yummy but I don't remember what, banana puree, bacon and peanut ball, don't remember the last thing)

Wine pairings begin

Dim sum

"Crudite"...radishes, freeze dried beet puree, freeze dried cauliflower, and more

"Ocean view"...fried prawn, oysters, and some caviar on top of one of the items

This was the little spoon we were supposed to use to eat this dish with. It looked pretty small in Blake's hand.

"Zen garden"...the bottom tasted like cheese but was super soft, covered by crushed almonds as the sand and then there were fruit purees on top.

"Lobster cone"

This was one of our favorites. It has a corn salad in the bottom with lobster and many many more things

"Forest foraging" All sorts of mushrooms with a puree that tasted similar to peas

No food here, just the aroma was supposed to go well with the wine for this pairing

"Red wine salad"

"Tostada" small shell with a piece of beef and then "guacamole" made with this "avacado" that had a chocolate shell, guacamole for the middle and then something that tasted like tortilla shells for the pit

Greek Lamb

Had to take a picture with the cleaver

Coffee Service..not really coffee at all. The sugar cubes were really freeze dried coconut. The "coffee" was a gelatin like coffee with hazelnuts and bananas underneath. I can't remember what the foam was.

This was our least favorite combination..mainly due to texture

Bourbon barrel & cocktails...basically fancy jello shots:) All super yummy! One was like a mint julip, one was rhubarb tasting and one was like Makers and ginger (Blake's favorite) I can't remember what the 4th one was like..something lemony.