With Cannabis Lounges, On-Site Consumption, Marijuana-Infused Meals Go Legit

Kevin Brady, a graduate of Cornell’s prestigious Hotel Administration and Hospitality School, and a 13-year veteran of the Tao Group was in charge of getting the venue up and running. This required, among other things, filling out a 75-page application.

In conforming to the new guidelines, dining at the Lowell Café — where management says beer and wine will be available with the previous tenant’s license — will be separated physically from those who wish to sample the flower, vapes and edible offerings, including Lowell’s recently introduced micro-dose mints.

The renowned Houston Bros. team partnered on the interior design, which will be “unique and plush, an area oasis with living walls and plenty of space,” according to Brady. The menu will be “high-quality, farm-to-table California cuisine, with ingredients to play off those intense flavors to make the experience even more fun,” he adds. “Healthy and approachable, but also fundamentally delicious.”

“We want to serve amazing food with and without cannabis,” Sayegh says. “It’s a whole new landscape, designed for someone who is high rather than intoxicated. You’re toying with people’s consciousness, something that heightens the senses.” Entrees, listed under snacks, land, sea, air, pasta and vegetarian, will be priced between $20 and $30, and include such specialties as ribeye steak, a chicken dinner, oysters — using not just cannabis, but sustainable plants such as the Chinese medicinal herb cordyceps, rashes and aloe vera. Also on the menu are playfully themed desserts that evoke childhood days of chasing ice cream trucks, dubbed Mom, Can I Have Some Money? including chocolate tacos, Rocket pops and other nostalgia items.

“Will the cops be sitting out front ready to make arrests as people drive away?” wonders David Moss, VP of development for From the Earth, which runs a pair of California dispensaries and whose application for a lounge was turned down by the city.

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