When Drake One Fifty was first announced months ago, forecasting foodies ignited an interesting collective pas de deux of #AwesomeSauce and #DebbieDowner. Speculative chatter was wrought with pros and cons: Can The Drake Hotel maintain its hipster mojo in a sea of suits? Will it fall prey to corporatization? Will. It. Succeed? Naturally, these qualms would be well-warranted with nearly any other hospitality brand. But guys, we’re talking about The Drake Hotel here, so of course it was going to be f*cking amazing.
At a (very) recent sneak peek of the newest endeavour, we got to witness firsthand the Midas Touch that The Drake’s team has on anything it does. Here’s what we saw…
Dayum, Gurl! You be Lookin’ All Fine…
Simply put, Drake One Fifty’s interior is near-perfection. It has this upscale diner meets casual bistro meets bank office meets social mecca vibe that’s visceral as all hell: mixed leathers in a multitude of vibrant hues; a pergola encasing a moiety of the dining room; bankers lamps studding ledges; warehouse-like windows illuminating the east wall; a discarded coffee cup installation lithe in its curves at the entrance; fluorescent gnomes playing the role of Peeping Tom along the patio. Designed by Martin Brudnizki, Drake One Fifty is an ode to the original Drake Hotel, while also cementing itself as a stand-alone entity worthy of equal applause.
Art, Schmart
Naturally, Drake One Fifty holds at its core similar artistic values to the original Queen West institution. Curated creations currently adorning the walls at the new restaurant include works by Douglas Coupland, Micah Lexier, Eleanor King (the aforementioned coffee cups), Garry Neill Kennedy, and Guy Maddin (look for the screens). Drake One Fifty will alternate the artistic accents on an annual basis, continuing to make art and design a world attainable to us common-folk.
Oh! And They Serve Food…
I know, I know. Waxing poetic about the facade and aesthetic of a joint is all well and good, but talk of food is much more… scintillating. With a menu constructed by The Drake Hotel’s Corporate Chef Ted Corrado, you’d expect nothing shy of brilliance. A simple raddichio and burrata salad is made tantalizing thanks to the contrast of rich and acidic; the black garlic dressing is just the right juxtaposition with the buttery burrata. Swiss Chalet is taken down yet another few notches (does it have any left?) when compared with Chef Corrado’s rotisserie chicken alongside leeks, Brussels sprouts, and potatoes. The supple and juicy meat is an homage to the best of home-cooked meals. Roast lamb has the delicate sinewy meat falling apart in a way akin to pulled pork. (Be weary of the housemade chili puree… it packs a Tyson-esque punch.) Oh! And charred octopus + smoked cipollini onions = a revelation.
Drake One Fifty officially opens its doors to the public tonight.