Chef Brenton Hammer is Las Vegas's foremost devotee of the new molecular gastronomy school, whereby chefs rely on cutting-edge science to create novel dishes. His specialties include lamb served with a glass of 'rosemary air', and sorbet coated with Pop Rocks. But don't be intimidated. The food may sound weird and look silly, but Hammer relies on the finest ingredients. Breakfast and lunch are more traditional, but still on the playful side.