Moto is in Chicago. It's a restaurant owned by Homaru Cantu who is one of the top molecular gastronomists in the country along with Dufresne and Achatz. What differentiates Cantu from the other two is that he's more focuses on the science aspect using things like lasers, edible ink, polymer boxes, etc. Dufrese and Achatz aren't as harcore in that regard as Cantu, they're focused more on unique and interesting flavor combinations. I talked with someone who did some time in Moto's kitchen and he said that many of Cantu's recipes are very simple, but it's how they are presented which is the unique aspect.
Tatt, I'm envious of the fact that you were able to eat at Moto. If I ever get to Chi-town I'm going to eat at Moto, as well as Alinea, Charlie Trotter's, and Tru. Of course that will cost a pretty penny, but it's something that I wouldn't be able to pass up. And I'd be getting the grand tasting menus at each one.
In NYC, I would definitely need to eat at WD~50, Le Bernardin, Daniel, Per Se, Perilla, Aureole, Aquavit, Gotham Bar and Grill, Jean Georges, Annisa, and Alain Ducasse. That would be for starters. There's so many places in NYC that I'd want to try I don't even know where to start, not to mention I'd want to take a drive north of the city and eat at Peter Kelly's restaurant Xaviar's.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe