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Delicious, creative, and inspiring flavors created by Chef Homaro Cantu.

Homaro Cantu

Homaro Cantu Chef and Owner

Executive Chef of Moto restaurant and TV star of Discovery Channel's Planet Green show Future Food, Homaro Cantu introduces his newest exploration in flavor(iNG) to Chicago's historic Fulton Market.

Homaro Cantu
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Nathaniel Park

Chef Nate Park

Nate Park combines a passion for modern cuisine with a lifetime of hospitality experience. Park's roots in and fondness for comfort food combined with his experience at sister restaurant Moto create a cuisine that emphasizes flavor while pushes the limits of food.

Nathaniel Park
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Trevor Rose Hamblin

General Manager Trevor Rose-Hamblin

Hamblin began his career in the kitchen. His love and knowledge of classical and modern cuisine are perfect compliments to his welcoming attitude, unwavering standards, and passion for hospitality. Hamblin can be seen most nights doing what he loves most: Entertaining his guests.

Trevor Hamblin
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Explore iNG's latest menu of exceptional flavors and creative preparations.

Fresh, pure, and exotic ingredients produce a truly entertaining and memorable dining experience

View iNG Menu

Take a look inside the worlds only restaurant

that specializes in a flavor changing experience.

We can't wait to seat you as our guests.

Reservation Requests

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Please note that reservations are not guaranteed until you receive phone confirmation.

  • LocatiNG

    951 W. Fulton Market
    Chicago, IL 60607

  • CalliNG

    855.834.6464

  • OpeningiNG Hours

    Tues-Sat 5pm-10pm (last seating at 10pm)
    *Valet parking available.

Word of mouth is the most sincere form of recognition.

See what everyone is buzzing about iNG.

Congratulations to Executive Chef Nate Park!

We are very proud of Executive Chef Nate Park for his tasting demo on Windy City LIVE. Have a look!



Special Restaurant Show Opening!

iNG Restaurant will be open for two days during the Restaurant Show on Sunday May 6th and Monday May 7th for regular dinner service.  Make your reservations today!

The First Step Towards Zero Food Miles

iNG Restaurant proudly introduces our brand new six course April Showers Menu with organic greens grown fresh in our state of the art aeroponic garden. Watch as we cut down food miles, enhance flavor, and promote local sustainability, one dish at a time.
#AprilShowersMenu

Celebrate iNG Restaurant's One Year Anniversary!

Celebrate iNG Restaurant’s one year anniversary with the new April Showers Menu. This Tuesday, Wednesday and Thursday [04.10.12 - 04.12.12] we will be offering our 6 course menu with pairings for $65.00

The chef who wants to save the world

Moto’s Homaro Cantu wants to end hunger, obesity and drunken driving while making your food taste delicious.Chef Cantu stands before one of the grow towers in moto's brand new state of the art indoor vertical garden.

Chef's 'miracle berries' turn sour foods sweet

By Homaro Cantu Special To CNN

For generations, we have become accustomed to guilty pleasures that please our palates. From birth we are taught to consume sweet flavors beginning with mothers milk. Children learn quickly that candy, chocolate and Christmas cookies are things of pleasure. Why not make the paradigm shift from these unhealthy guilty pleasures to truly guilt-free goodies?

Next List

Restaurant of the Future

Chef Homaro Cantu serves innovative dishes using molecular gastronomy at his restaurants and runs his business through cloud computing technology.

What is this ING thing? Homaro Cantu explains

Here’s what has Moto chef Homaro Cantu has up his sleeve with ING, his restaurant in the works at 951 W. ING is replacing Otom, and will be right next to Alinea chef Grant Achatz’s two new ventures, Next and Aviary, which, once all are up and running, will make this stretch “the number one dining destination in the world,” Cantu says.

Chef Hopes Miracle Berry Becomes the Sweet Taste of the City and Worlds Beyond

The tiny, red West African fruit known as the miracle berry, which tricks the tongue into perceiving sour tastes as sweet, has become the rage in recent years. Flavor-trippers nibble on the fruit, then sip Tabasco sauce or bite into lemons for a little added fun.

New Scientist Gourmet Time Magazine
Fast Company New Product
  • » For media inquiries please contact us at press@cantudesigns.com or call us at (877) 863-6293
  • » For business related inquiries, please contact Alex Espalin at aespalin@ingrestaurant.com.