I LOVE Molecular Gastronomy so when I heard about iNG, I immediately made a reservation for my next visit to Chicago which was in July 2012!
I think it's interesting that restaurants and beginning to post super creative food prep videos on youtube! Check out iNG's video here to see how they prepare the "Butter".
A stand out Rock Star of a chef, Chef Homaro Cantu (Found dead April 2015 http://www.eater.com/2015/4/14/8417143/michelin-starred-chef-homaro-cantu-found-dead-in-chicago) of Cantu Designs, Moto, and iNG has an inspirational "rags-to-riches' story. Chef Homaro's passion for postmodern cuisine and poverty and world hunger. He's poured innovation into the world of food science and has numerous U.S food product patents.
Dining at iNG Restaurant was truly an amazing experience!
The space is beautiful but simple with a subterranean kitchen and loungey dining areas with plush cayenne-colored loveseats on one side of the larger tables.
 |
| Photo: www.askmen.com, iNG Restaurant |
The fixtures and cocktail ware are reminiscent of chemistry class!
 |
| Graduated cylinder ceiling light fixtures. |
We received a beautiful amuse bouche which represented a classic Waldorf Salad...on a stick!
I also ordered a The Kimura made with vodka, St. Germaine, Aperol, grapefruit, and Campari spheres which popped on your touch when chewed, reminiscent of a tobiko. The drink was unbearable bitter on its own, but the miracle berry powder (the added theme of the flavor tripping menu) made it all the more enjoyable. The flavor was transformed from bitter white grapefruit to sweet red grapefruit!
 |
| The Kimura in the flask! |
 |
| The poured Kimura |
My friend ordered the Rhubarb Sour garnished with a rhubarb log. Neither of us found it tasty.
iNG's 6 course Flavor Tripping tasting menu featured cocktail/spirits/beer/or wine pairings.
The drink pairings complimented the dishes perfectly and really enhanced the experience.
 |
| Summer: ready to devour the origami menu. |
Unfortunately, the photography gods were not on my side this particular evening so I will feature pictures of the dishes from iNG's Facebook page (with credits) because the food was definitely beautifully presented!
Ceviche of fresh cobia with small diced jalapeno, tomato, and red onion, carmelized onion jam, curried mango sauce for a bit more spice, micro cilantro, pickled jicama, and cucumber with a pile of crispy tortilla chips. The champagne grapes were also a nice touch. It was a beautiful dish that I actually enjoyed more sans the miracle berry powder.
 |
| Cobia ceviche. Miracle berry powder on spoons in the background. |
 |
| Cobia ceviche, Credit: iNG |
The ceviche was paired with a hickory-smoked jalapeno-infused margarita made with 100 anos reposado tequila, mango, orange, lime and agave.
"Sushi" Salad: Togarashi bacon sticky rice, compressed watermelon with sesame, pickled scallions, mirin-soaked carrots, watermelon gastrique, pickled daikon, mache salad, micro shiso, radish sprouts, and watermelon vinaigrette.
This dish was quite a treat! The compressed watermelon was reminiscent of tuna and watermelon radish always adds brilliant color to any dish!
 |
| "Sushi" Salad Credit: iNG |
Next up was my favorite dish of the evening:
The Catfish "Corndog" !!!
The catfish (which I usually do not like) was moist and flavored well! Served piping in hush puppy batter and deep fried, it was a great dish! It was served over a garlic aioli powder and with "mini hush puppies" which were small crisps sprinkled over the dish.
The corndog was also served with fried kale, dirty rice, and fried capers tossed in vinaigrette!
 |
| My shot of the "Sushi" Salad |
 |
| My shot of the Catfish "Corndog" |
 |
| Catfish "Corndog" Credit: iNG |
Another very tasty dish was the Texas BBQ: Beef short rib coverd in bbq demi-glace with roasted poblano sauce. The short rib was served with dehydrated cornbread and jalapeno powder, candied jalapeno and cream cornbread puree shatters (placed in liquid nitrogen then broken into shards) with ancho and arbol chiles.
 |
| Short rib |
(a beautiful Chilean Red wine)
The Asian Cracker Jack was a fun dish! How often do you get to eat popcorn at an upscale restaurant? The popcorn was dusted in togarashi and miraculi and served with lemon caramel, micro mint and popcorn chutes, and lime peanut butter sauce and toasted peanuts with honey. The soy popcorn vanilla ice cream was rich, salty, and lovely!
 |
| Popcorn. Credit: iNG |
 |
| My shot of the popcorn. |
The popcorn was paired with Kiuchi Shuzou Hitachino a sweet stout from Japan.
The final surprise was the "Butter": made with lemon curd (harboring brioche french toast with vanilla-orange wash) and served with a carbonated orange (FAB!), and orange essence powder made by infusing oil with orange zesh and blending with tapioca maltodextrin! Can you say genius!?!
 |
| The "Butter". Credit: iNG |
 |
| Summer: Excited about the carbonated orange! It WAS Yummy! |
After this amazing dinner, we were given a tour of the kitchen and spoke with the young chefs. We also were treated to a liquid nitrogen show table side (see the before and after pics of the balloon)! I felt like such a kid!
 |
| Summer & Me: Ready to head over to The Aviary after a fantastic meal at iNG! |
This was the meal and experience of a lifetime! You must check out Chef Cantu's iNG and Moto Restaurants on your next visit to the warehouse district of Chicago! You won't be disappointed!
