The Drake Hotel
The Drake Hotel unveiled their Fall Menu created by Chef Ted Corrado + Zac Albertsen. The menu is based on warm, deeply flavourful colder weather dishes best enjoyed with friends and Family, all while surrounded by stunning art curated by Mia Nielson (@seekthesublime).
We recently visited the Drake to explore the Hotel, art & food. Being welcomed in from the cold, we naturally started at the Bar with “Rust + Bones” a Cedar-infused bourbon cocktail. We were then presented with “Ginger Rogers” a beautiful cocktail served Family style in a giant cristal glass adorned with fresh fruits. A very fancy alternative/ addition to your regular Bottle service.
Here is a rundown of the Fall menu we sampled:
East Coast Oyster, Horseradish cured trout, Quail Scotch egg
Charcuterie Board, Roasted Bone Marrow, Foie Gras, Steak Tartar
A5 Wagyu Maki, Hamachi maki, Veggie Maki
Pan seared scallops
Roasted Squash Spaghetti
Milk Braised Pork Belly
Boneless Beef Short Rib
Parsnip Ice cream