Otom Shifts Gears to Comfort Food Menu

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Dan Dry for Otom Restaurant

You know how it is when you have an older sibling -- you always want to be different, to distinguish yourself. Such is the case with Otom, the sister restaurant to Moto, chef Homaro Cantu's geek-chic bastion of molecular gastronomy. At first Otom tried to follow in Moto's footsteps with something akin to molecular gastronomy lite, but recently the Fulton Market resto-lounge has been feeling a little restless.

Enter a new menu by chef Daryl Nash (Cantu's former sous chef at Moto) focused on seasonal ingredients and comfort food dishes -- with an irreverent, upscale twist. Consider, if you will, the "BLT," made with caramel-braised bacon, romaine puree and heirloom tomato jam (on white bread, of course) or the "TV Dinner," which includes chicken-fried duck confit, carrot and edamame pie, and stuffing mash.

They say the apple doesn't fall far from the tree -- it just depends on how you cook it.

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