In a groundbreaking collaboration that blends fine dining with cannabis culture, San Francisco’s Michelin two-star restaurant Lazy Bear has partnered with Sonoma Hills Farm to release Lazy Bear Reserve, a bespoke cannabis strain, San Francisco Standard reports. The partnership is believed to be the first of its kind between a cannabis grower and a fine-dining establishment.
Chef David Barzelay and business partner Colleen Booth spent three years curating the perfect strain to align with the culinary experience at Lazy Bear. The duo tested thousands of genetics before selecting a sativa strain from Humboldt Seed Company that evokes signature California aromas — including wild bay laurel, Douglas fir, and redwood — designed to complement ingredients often found on the restaurant’s menu, such as Meyer lemon and redwood.
“We wouldn’t have done this with anybody else,” Barzelay said of their chosen partner. “It’s a farm that treats their weed the way our favorite farms treat the other ingredients that we use at Lazy Bear.”
Sonoma Hills Farm was selected for its commitment to organic, sun-grown cultivation using spring-fed water and living soil — qualities that aligned with Lazy Bear’s culinary values.
The Lazy Bear Reserve strain is currently available as flower and pre-rolls throughout the Bay Area. While it’s not available at the restaurant itself, it can conveniently be purchased at a dispensary located across the street.
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