The much buzzed-about Ing (951 W. Fulton, 855-834-6464, ingrestaurant.com), the latest project from Moto chef Homaro Cantu, opened on Tuesday in the former Otom space. General manager and sommelier Garrett Kern said that the noodles, which will be hand pulled at a noodle station, have been in the works the longest of all the menu components. Executive chef Thomas Bowman‘s contemporary Asian menu is divided into categories like Heating (e.g., oysters with uni, foie gras, and smoke), Boiling (three types of noodle soup), Melting (Wagyu beef cooked on a “firebrick” and served with ponzu and a soy rice krispie), and Sweetening (waffles frozen in a waffle iron soaked in liquid nitrogen and served with coconut, mango sorbet, and stout).
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On Saturday, March 5, beginning at 9 PM, SushiSamba Rio will celebrate Brazil’s Carnival—originally a Portuguese pre-Lenten festival—with samba dancers, batucada drummers, and a holiday menu featuring a special sushi roll, beef short ribs, and a tangerine-honey caipirinha in addition to the regular offerings. Live footage will be screened from the celebration in Rio de Janeiro, our erstwhile Olympic rival. There’s no cover.
