The first pot-laced meal Chef Trinidad ever made for his business partner and 99th Floor co-founder Doug Cohen was a traditional tonkatsu ramen bowl, slick with THC-infused oil. “We had gone out to California to visit a friend of mine, who is a cannabis farmer as well as an extractor,” remembers Cohen.

“We rented a little kitchen in San Francisco that was a ramen restaurant, so they had everything set up to make ramen, and Miguel just went for it. It was pretty amazing. You could taste the cannabis, but it wasn’t overwhelmingly cannabis. Miguel and I were like, ‘Man, maybe we got something here.’”