Picture this: You’re sitting in a chic Santa Monica restaurant, chatting with friends between courses of foie gras mousse and roasted duck, when you start to feel…something. An easy smile, sticky eyes, a slight euphoria. Everything suddenly tastes really, really good. It could be the wine, the company, the food, but most likely it’s that OG Kush permeating each dish.
This isn’t a THC-induced fantasy—it’s Herb, a cannabis-focused restaurant set to open along PCH in Santa Monica later this year. The man behind the munchies is Christopher Sayegh, aka the Herbal Chef, a 24-year-old who is pioneering weed-infused fine dining in California in the wake of the Adult Use Marijuana Act, or Proposition 64. “I’m creating an entire dining experience through atmosphere and ingredients,” says Sayegh, who masks the vegetal characteristics of cannabis so the flavors of each dish shine through.
Upscale (or, er, high-end) pot suppers like Sayegh’s were taking place in L.A. long before they were recreationally legal, but Sayegh isn’t doing his as a one-off. He’s turned this into a business, tapping into what he sees as a growing demand. “My clients have two things in common: They enjoy good food and quality ingredients, and they’re adventurous eaters,” says Sayegh. “Some have never tried cannabis before and are curious; others are superstoners. A lot are NBA stars.”
Read more about it on LA Magazine here: http://bit.ly/2m0PzAi