Fleur by Hubert Keller, Las Vegas, NV
"Chef Hubert Keller, to me, is in real life what the Dos Equis guy pretends to be. He truly is one of the most interesting people I've ever met and all of it is reflected in his cooking," says Adam.
Adam describes Hubert's food as "at points border[ing] on molecular gastronomy" but always "striking and delicious." "His dishes are instantly memorable, and his presentation is second to none," enthuses Adam. "Be prepared to see scallops smoked à la minute & soup with crystallized basil and watermelon pop rocks."
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