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Marijuana & Munchies: Kogi BBQ Chef Talks About Smoking Out and Serving Up 'Haute' Stoner Cuisine

Was Roy Choi high when he came up with the Kogi BBQ truck? Maybe. (Tom Andrews/LAist)
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If you've ever found yourself in a restaurant with a plate of something so fantastical in front of you that you couldn't help but wonder if the chef was high when he or she came up with it, well, they just may well have been.

In today's NY Times, the relationship between marijuana and dining out is explored from the perspective of the chefs who use marijuana to enhance their creativity, diners who seek out stoner fare, and the dishes that wind up satisfying the smokers--intentionally or not.

A couple of L.A. food icons are well-represented in the article, including Jon Shook and Vinny Dotolo of the meat-lover's mecca Animal, who we last saw this past weekend judging the Vendy Awards (how appropriate?) Their luxe take on Poutine is described in the NYT in detail enough to give the stone-cold sober a case of the munchies. Hailing the oxtail gravy and cheddar smothered french fries fodder for the "haute stoner food hall of fame," Dotolo acknowledges the powerful sensory appeal of food when the eater is high.