16 September 19 - 25, 2024 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents faster than the government can keep up. “There was very minimalistic language in the laws at both the federal and state level,” Power says. “They didn’t address a lot of the things that are now present in the market because that’s not necessarily what they saw coming or anticipated.” Carr hopes that Texas legislators will look to the Cannabis Beverage Association’s best practices for ideas on how to regulate THC drinks that are both business and consumer- friendly. These include serving size guide- lines, properly listed ingredients and urging against claiming unfounded health benefits. Carr also believes that it should take two separate products to get cross-faded. “We are currently big proponents that none of these products should also have alco- hol in it,” says Carr. “We think it’s best for the public for that to be a non-alcoholic product that you buy. Now, what consumers do after the fact is up to them.” Power is concerned with capping dos- ages and making sure consumers are fully informed on what they’re drinking. “One of the biggest battles in the industry is consumer education and knowledge,” he says. “There are plenty of people who know exactly what they’re doing and are willing and interested in consuming 100 mg of THC in a single serving. But there’s a ton of other people who maybe have just finally gotten the courage to try a hemp drug product and they have no idea what the appropriate dose is. If they eat 100 mg gummy or drink a 50 mg drink [...] they almost certainly are going to be scared away from other hemp products.” Power also believes that current regula- tions on alcohol could provide an adequate framework. “I don’t think it would be out of the ques- tion to stipulate certain places that they can and can’t be sold,” he says. “I’m not opposed to saying that they can’t be sold within a cer- tain distance of a school or a daycare or something.” While these business owners embrace more regulations on THC beverages, they’re also aware of the possibility that the govern- ment may not have their best interests at heart. Due to the vague wording, their opti- mism is matched by anxiety over a potential all-out ban. “It’s already creating jobs,” Carr says. “It’s already helping businesses grow, helping re- tail businesses grow. So that is a big fear, but I have to think that won’t happen as long as there are regulatory strongholds on the mar- ket, just to make sure everybody’s operating above board.” “I think an outright ban is one of the worst things that could happen,” says Power. “I do think there’s a possibility and probably an intention from lawmakers to pursue that, but I just really hope that they will listen to the industry and the consumers.” ▼ FIRST LOOK GET YOUR KICKS WE HAVE A CRUSH ON TWO MULES. BY LAUREN DREWES DANIELS I spend a lot of time looking for interesting restaurants in North Texas, so it’s not of- ten that I stumble across one and ask, with a mouth full of brisket taco, “Why don’t I know about this place already?” Two Mules Cantina is a restaurant at Texican Court, a boutique hotel in Las Coli- nas near the Toyota Music Factory. After seeing Beetlejuice at the recently reopened Alamo Drafthouse, we walked over to this space to try it out after relegating our dinner choice to Google Maps .White stucco buildings surround the large circular driveway and its fountain, like a grand hacienda. Just past the valet is a calming and artful water feature, then the aroma that all hotels give off now (cedar and sandalwood) wafts through the breezeway, signaling to the synapses in your brain that it’s time to relax. And just then you spot a small, dimly lit tequila bar to one side. It’s hard to get past this point but just keep walking. (Or not. Go with what feels right.) Just around the corner is a large, sexy pool at the center of the retro hotel, all with a touch of mid-century post-modern charm. A bit quirky with the potential for a lot of fun, this space reminded us instantly of The Belmont, where many great staycations were had. Alas, we were here only for a post-movie bite and perhaps a drink or seven. On the other side of a large pebble court- yard, with a couple of fire pits, picnic tables and chairs, we found the restaurant, Two Mules. Marco Collins is the executive chef for the culinary program for Texican Court and Two Mules. He studied at Brown Culinary, then worked at the French dining institution La Folie in San Francisco before it closed. More recently chef Collins worked at Foxhall Re- sort in Douglasville, Georgia. He took over the kitchens here in the summer of 2023. Through large wooden doors and inside Two Mules, more white stucco walls sur- round the cement floors. Ponchos are placed tidily on the backs of chairs. There are three dining rooms with a bar in the middle; two of the spaces have TVs but the third is a bit more intimate. We started with a simple appetizer (three dips), a low-risk entry point. The guacamole was fresh, the queso quickly devoured and the salsa was piquant and smoky. Firmly committed, we asked the server, “What’s good here?” He suggested anything off the grill, noting that quail was being smoked right now, so hesitating, he sug- gested the brisket tacos. Sold. The menu is pretty tight here with a hand- ful of apps, just eight entrees and three styles of tacos. The menu flirts with Tex-Mex, but it’s not who it really is once you start digging. There are some requisite dishes (fajitas, na- chos, quesadillas and poblano chicken enchi- ladas) along with crowd-pleasers that a hotel likely requires, but all with a bit of flair. And the flair is where things get interesting. The burger comes with a “game blended patty” topped with smoked jalapeno sau- sage. A smoked pork chop has a mole verde sauce. The chicken-fried steak is topped with a Southern-style roasted jalapeno gravy and serrano and smoked cheddar mashed potatoes. Hungry yet? Our brisket tacos arrived quickly, with long slices of tender lean brisket wrapped in warm fresh tortillas. At first — because I didn’t have my readers on — I thought the brisket was topped with cheddar cheese (gasp). Nope. That’s a tangy, creamy slaw, a bit pinkish-orange likely from seasoning (we’re guessing). This was a bright sur- prise and twist on the usual brisket tacos around here. A bowl of soupy charro beans had a bit of smoke, and its dance partner, a side of rice, was fluffy and good for soaking up the broth. Chef Collins uses a dry seasoning on his brisket here. We learned he rests (and sea- sons) his brisket in the refrigerator for 12–24 hours before smoking it over oak — first with- out then with wrapping — for up to 16 hours, then rests it for 1 to 2 hours before slicing. Before wrapping up dinner, we ordered another round of drinks (a flawless gimlet with perfect ice shards) and headed to a firepit to sink into a couple of chairs. An acoustic guitar duo sang old hits on the pa- tio, bringing a lovely night together. We left a bit sad. Like we just met our new crush and weren’t sure what to make of it. We didn’t want to leave. But we’ll likely be back soon. Happy hour runs Monday – Friday, 4:30 – 6:30 p.m., with $5 beers, margaritas and wine, alongside $6 Old Fashioneds and Mos- cow Mules. Great chance to scout out your next staycation. Two Mules, 501 W. Las Colinas Blvd., Irving. Daily, 7 a.m. – midnight. Lauren Drewes Daniels City of Atefrom p13 After dinner, hang out in the large courtyard at Two Mules Cantina. Pledge your support of local journalism and get cool perks by becoming a member.
