As a city with a thriving culinary space, Toronto is home to many unique and one-of-a-kind dining establishments. This includes spots that offer entertaining and Insta-worthy experiences and more. The Drake Hotel is among the places that have garnered attention not only within Toronto but also outside the city. The hotel destination is also known for its art and culture offerings, as well as housing an event space. The hotel is shaking things up by introducing a new executive chef as part of their culinary team. Keep reading to find out who it is and what changes to the menu you can expect.
About The Drake Hotel’s new chef
Taylor McMeekin is the hotel’s new executive chef. His resumé includes The Chase and Mildred’s Temple Kitchen, two other popular restaurants in The 6ix. He has also been a Chef Ambassador and Business Lead at Fogo Island Fish while working to have ethically harvested seafood introduced to various fine dining restaurants in the country.
Chef Taylor brings his enthusiasm and passion for sustainability in food and regenerative agriculture, to help curate The Drake‘s menus.
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In fact, the new menus are set to go live today at the hotel. Seasonal highlights on this summer menu will include jerk-braised lamb ribs, served with jalapeño cornbread from his mother’s recipe. There will also be vegan bolognese with bucatini, and Panzanella with Ontario heirloom tomatoes and Monforte pecorino fresco.
“I’ve always believed that food is a community, and I think that’s why I feel so completely at home at The Drake – which has, above all else, always been a centre for community,” Chef Taylor said in a press release statement.
The new menu is just one part of The Drake Hotel’s food and beverage offerings. Guests can also check out the deep cocktail menu, weekday happy hour specials, and Tuesday half-price bottles of wine during Wine Down. Another offering is also Sunday’s High Tea + High Tops, which has a selection of teas, jellies and jams.
“At The Drake, we care deeply about food and drink; where it comes from, how it’s made, and how we serve it,” George Sovatzis, General Manager, The Drake Hotel, said in a press release statement.
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