Michelin star restaurant launches own cannabis strain
- San Francisco's Lazy Bear restaurant collaborated with Sonoma Hills Farm to develop and introduce a signature cannabis variety named The Lazy Bear Reserve.
- Executive chef David Barzelay and COO Colleen Booth worked for three years with Sonoma Hills Farm to develop a bespoke strain.
- They experimented with thousands of different strains to develop one that embodied their desired profile, featuring subtle hints reminiscent of native Bay Area flora such as bay trees, towering redwoods, and Douglas firs.
- David Barzelay explained that the hesitation comes from concerns about how incorporating cannabis might be perceived by Michelin, fearing it could undermine the reputation of a restaurant that maintains a notably high standard.
- The restaurant promotes the strain as an ideal accompaniment for upscale dinner gatherings, though it advises against consuming it before meals, highlighting that cannabis stigma persists in California despite its legal status.
28 Articles
28 Articles

Michelin star restaurant launches own cannabis strain
“The right strain of cannabis is like the salt in your food. It elevates it.”
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