Time is Money at Homaro Cantu’s Ing

HOUR TOWN: The chef describes his new lab of gastronomic imaginings

Soy-sake-mirin-marinated cod, leeks, shiitakes, edamame dumplings, petite shiso, and sweet potato lattice
Soy-sake-mirin-marinated cod, leeks, shiitakes, edamame dumplings, petite shiso, and sweet potato lattice

“The flavor-twisting table downstairs does miracle berries,” says Homaro Cantu of Ing, his new restaurant in the former Otom space. “When you eat this berry, it makes sour things taste sweet. We’re basically twisting everything we know about seasoning food and creating something completely inside out.” Miracle berries? Flavor twisting? What the hell are you talking about, Cantu? Ing, with its dine-by-the-hour price plan, sounds even trippier than Moto, Cantu’s mind-bending “molecular tasting room” next door, which serves “astronaut tartare.” Once you get past Ing’s berry thing, the rest of the eclectic contemporary menu is divided into twee categories (Melt, Boil, Sweeten) and includes productions like steamed baozi buns with rock shrimp, pork, and maitake mushrooms. Save money: Eat fast. 951 W. Fulton Market; 855-834-6464.

 

 

 

Photograph: Anna Knott

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