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OTOM Restaurant
951 W Fulton Market
Chicago, IL 60607
Uber
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Main Menu
Appetizer
Pan-seared Tofu, English Pea Puree & Golden Fingerlings
$19.00
with buttermut squash & freeze-dried english peas
Tv Dinner
$23.00
with chicken-fried bean, carrot & edamame pie, cauliflower & coffee gravy
Bbq Pork Belly
$26.00
with smoked bread, spicy chard & pork-beans
Seared Cod
$26.00
with crimsonlentils, patty pan, rapini & lemon caper semi-solids
Spicy Crawfish Jambalaya
$18.00
with andouille, braised chicken & jasmine rice
Fried Short Rib Ravioli, Parsnip Vanilla Puree & Sweet Potato Butterscotch
$25.00
with brown butter powder
Braised Lamb Shank, White Bean Cassoulet, Rutabaga & Olive Oil
$26.00Seared Rib Eye
$29.00
with braised red cabbage puree, fried potato & kielbasa spaetzle
Crispy Duck Breast
$25.00
with candy canes, jasmin, rice, sesame puff & maple-soy glaze
Dessert Wines
King Estate
$40.00Bouchaine "bouche D'or", Late Harvest Chardonnay Carneros, California, 2005
$36.00Glunz Family Winery, Mission Angelica Solerai California Nv
$72.00Lyonnaise Breakfast Salad, "bacon Egg, " Curly Escarole & Grain Mustard Vinaigrette
$12.00Wited Spinach Salad
$10.00
with golden beets, smoked mushroom, red pepper & roasted garlic vinaigrette
Artichoke Barigoule, Marinated Crouton, Shallot, Garlic, Extra Virgin Olive Oil & Parmesan Tuile
$12.00Macaroni & Cheese
$12.00
with truffled white cheddar, double-smoked bacon & chives
King Salmon Ceviche
$14.00
with citrus bubbles, chili, cucumber & wonton chips
Thai Curry Mussels
$12.00
with snap pea froth & coconut
Butter-poached Shrimp, Black Beans & Chili
$12.00
with puffed rice & jalapeno noodle
Daily Soup Bowl
$8.00Deserts
Coconut-pineapple Paradise
inverted pineapple, sand dunes, coconut lotion & pina colada
Milk 'n Cookies
chocolate chip, mascarpone, caramel bananas, vanilla wafer ice cream
Warm Chocolate Cubes
almond ice cream, rhubard puree, praline crunch
The Coffee Break
donut, strawberry & honey brioche
Pastry Chef Natalie Oswald
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General Info
About Us
Inventive. Innovative. Artistic. Imaginative. Thought provoking. Futuristic. Inspired. All words used to describe Homaro Cantu’s moto, an internationally recognized leader in the world of molecular gastronomy. A term with many interpretations, at moto molecular gastronomy is the application of both scientific and artistic principles in cuisine. Equal parts chef and inventor, Cantu challenges culinary convention and diners, stretching the boundaries of the former and taking the latter on a post-modern, interactive and fantastical gastronomical ride.A “molecular tasting room,” dining at moto is like taking part in an ongoing multi-sensory science experiment. Cantu’s post-modern cuisine applies science to cuisine artistically, utilizing high-tech equipment such as Class IV lasers and liquid nitrogen with eclectic ingredients from around the world. The moto kitchen serves as a laboratory and a canvas for Cantu and his team, an incubation center for ideas that are revolutionizing the culinary landscape – ideas that focus on all things food-related, including menu items, packaging, tools, delivery and more. As Cantu says “to create is not to copy” and this philosophy of “food engineering” drives the moto team.Incredibly well-rounded, the team focuses on the totality of each guest’s dining experience. Parallel to the intricately woven layers of taste, texture, and imagination in every bite of food is the detailed choreographed process of food preparation and presentation at moto. Each staff member pays attention to all elements of the total guest experience because each staff member has experience with every aspect of food preparation and presentation: at moto, every chef is a waiter and every waiter is a chef, as each employee rotates periodically from kitchen prep to tableside service, providing for a highly-knowledgeable staff.