“Everybody smokes dope after work,” super chef and foodie author Anthony Bourdain (Kitchen Confidential) told the New York Times. “People you would never imagine.” Drug use in the kitchen can change the experience in the dining room. Says the staid old Times: “Today, an influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb [marijuana] that can get people arrested. Call it stoner cuisine.”
Bourdain notes, “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.” Examples include David Chang's restaurants; Au Pied de Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheesesteak hot dog; and the entire genre of mutant-hot-dog stands.”
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