Wednesday, May 19, 2010

Kitchen Stoners

I'm digging this NY Times piece about haute cuisine and marijuana culture. I've had the good fortune of eating at Animal a few times and it always strikes me as the kind of restaurant where people just got high and thought, "What would happen if we made a bacon chocolate bar?" And then they made it. And it was awesome. If pot-smoking chefs leads to more experimental food, then I'm all about it.

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