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. Since opening moto, Cantu has captivated adventurous diners and media alike with his imaginative interpretation of postmodern cuisine. Using science, technology and art in nouveau ways, the moto team continues to astound and astonish with novel, interactive dining experiences, redefining the boundaries of established culinary traditions of taste, texture and technique.