The New York TimesThe New York Times

A 10-course dinner, with weed in every dish

By Robert Simonson

12 Nov 2022 · 10 min read

Editor's Note

The New York Times reports on one restaurant trying out experimental dinging with an unusual twist. Would you try one of these weed based dishes?

NEW YORK — The first dish arrived with panache: a delicate scallop crudo with candied ginger and mushrooms sprinkled on top, served in a giant scallop shell. But where, some surely wanted to know, was the weed?

Soon, the chef stood before the dining room and explained. The lime tincture that accented the dish — the same tincture that had been in the welcome cocktail, a daiquiri — had been infused with 2 milligrams of cannabis. With practiced ease, chef Miguel Trinidad welcomed his guests — 42 curious diners, most of them strangers — and bid them to dig in before returning to his team in the kitchen. I drank the cocktail, and I ate the scallops. They tasted great, but I felt nothing. That would come later.

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