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At Moto restaurant in Chicago, lab-grade beakers and test tubes live alongside more conventional cooking tools, which is just fine with the chef. He uses a bit of both for his out-of-the-box culinary creations.

“Is it a chemistry lab or a restaurant? Actually, it’s a bit of both.” is categorized as “life and leisure”. This video was licensed from Grab Networks. For additional video content, click the “video” tab at the top of this page.

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