Michelin-Starred San Francisco Restaurant Partners with Cannabis Farm for Unique Strain

Lazy Bear, a San Francisco-based California restaurant with two Michelin
stars, is partnering with Sonoma Hills Farm on a cannabis strain called
Lazy Bear Reserve, the San Francisco Standard reports. The partnership is
believed to be the first-of-its-kind between a cannabis farm and
fine-dining restaurant.

The process to find the right strain took three years. David Barzelay, Lazy
Bear chef, and his business partner Colleen Booth told the Standard that
they considered thousands of strains while seeking flower that complimented
ingredients often found on the restaurant menu: smell and taste of Meyer
lemon and redwood trees. Ultimately, Sonoma Hills cultivated a sativa
strain from Humboldt Seed Company with aromas like wild California bay
laurel, redwood, and Douglas fir.

Barzelay said they chose Sonoma Hills to cultivate the strain because the
farm grows in soil, under sunlight, with water from springs fed by the
Stemple Creek Watershed.

“It’s a farm that treats their weed the way our favorite farms treat the
other ingredients that we use at Lazy Bear. We wouldn’t have done this with
anybody else.” — Barzelay to the Standard

The strain is currently available as pre-rolls and flower across the Bay
Area, and while Lazy Bear restaurant patrons cannot purchase the product
on-site, it is available at a dispensary across the street.