Ian Kleinman's molecular-gastronomy tasting menus at O's Steak & Seafood at the Westin Westminster are absolutely amazing. His dedication to pushing the boundaries of cuisine to strange and unusual places — mixing his years as a classically trained chef with an essential, up-from-nothing, hey-let's-see-what-this-tastes-like spirit — is admirable, as is his rigid, almost doctrinaire insistence that the results still be food (not art, not performance, not all sizzle with no steak). But what truly makes Kleinman's ever-changing, molecular-gastronomy tasting menu so special is that its end — usually a half-dozen dishes — is really just the beginning. Because scattered throughout the regular menu at O's are countless examples of molecular gastronomy at work, executing a stealth attack on the expectations of staid hotel diners and introducing them to an entirely new concept of food.