Moto w/o Chef Cantu- still worth it?

Folks,

Going tomorrow night and just found out that Chef is out of town. Some restaurants don't miss a beat w/o the boss (and can even be better) others maybe do not fare as well.

Does anybody have any insight into Moto?

I will report back, of course.

Thanks,

Chico

Related to this: is the "cell phone course" (where you're invited into the kitchen to meet the chef) only a part of the Grand Tasting Menu, or does it feature in the smaller course tasings as well?

Does it always happen, or only sometimes? Has anyone been invited back to meet someone other than Cantu himtself?

I'd predict that your experience will be very much the same as if Chef Cantu was in the house. Enjoy!

Santander wrote:Related to this: is the "cell phone course" (where you're invited into the kitchen to meet the chef) only a part of the Grand Tasting Menu, or does it feature in the smaller course tasings as well?

Does it always happen, or only sometimes? Has anyone been invited back to meet someone other than Cantu himtself?

You can always ask and they will always take you down there even on the smaller menus. The chef de cuisine is freakin amazing. They did some wonderful stuff when I got engaged to my fiancee in the kitchen

When I went to Moto, Chef Cantu was not there, and our waiter told us that tours are not allowed when he's not present - but we were given an invitation to come back any afternoon if we just call.

I was at Moto in May. Chef Cantu was not there. We did the GTM and were invited down to the kitchen. Besides meeting Chef, I can't think of any way our experience could've been better.

Thanks everyone. I am excited and will post back with comparisons to Alinea/Schwa and some of my faves from when I lived in NYC.

I hope to be dazzled but I am going in with an open mind that this will be more futuristic and less "perfect" dining.

Chico

Personally, I am glad to have watched the Iron Chef America featuring Cantu. It was entertaining although I thought that Morimoto wom the battle.

happy_stomach wrote:I was at Moto in May. Chef Cantu was not there. We did the GTM and were invited down to the kitchen. Besides meeting Chef, I can't think of any way our experience could've been better.

That's frustrating news....I wonder why we were told there were no tours allowed since he wasn't there.

When I interviewed Pastry Chef Ben Roche, he spoke of the utter precision in which every recipe was documented and measured out including gram weights on scales etc etc...I suspect the regimentation is so hardcore no one would miss a beat....besides the truth is many head chefs never work the line or even do much in the way of prep these days...they expedite and work quality control....so as long as they have a good crew or second in command things are fine. How many people have eaten at TRU in the last few years....Tramonto is rarely in that kitchen at night....food is still great.

Last night we went to Moto for the first time. I am not going to give a blow by blow, just a few things that stood out.

-Nerd Foodie culture has taken over! I don't know if it is the TV shows or what, but I find more and more time is spent describing courses and pre-facing the menu than is necessary. I also felt the servers, while nice, were quite young and robotic. (Note: I am only 32) Makes me long for the old school graceful servers of a Le Francais, etc....

-Food was tastier than I expected yet less extreme than I expected. We went with the 10 course and they were nice and hooked us up w/ a few bonuses. I wanted to do the GTM but they scared us out of it saying it was 4.5 hrs. We sat down at 8:15 and were still the last couple there by 20 minutes when we left at 11:15. I can't believe we would have been alone in the restaurant for another 1-2 hours!

-Really enjoyed the Beets three ways, the 1st of the Greek salad courses, Mac'n'Cheese w/ crunchy quail, and of course the pork shoulder. Was not so amazed by the steak and eggs (but the hash brown was unreal,) fruit and bubbles or the 1st course with the nitrogen pour (or whatever it was.) Too many desserts for my taste but the graham crackers/berries/dippin dots crumble was awesome.

-Wine pairings were delicious and definitely generous.

I thoroughly enjoyed myself would like to return if an out of town friend wants to go. It didn't have the flavor "wows" of Alinea or even the colors for that matter. I am truly happy I experienced it and would enjoy going back, I just have limited time, capital, and many places to experience!

People compare it to WD-50.....which I in fact do not think that highly of. I do feel that WD-50 is lower tech and less whimsical, but more daring flavor wise.

Thanks for all of your help- next up sometime in October- Avenues!

Chico

Did you get to visit the kitchen, and was Chef there?

Chef was not there and we didn't visit the kitchen. However, since we were the last customers, I would have been shocked if they had denied our request!