#FOOD: FALL CRAVINGS MENU AT THE DRAKE HOTEL TORONTO

As Toronto settles into fall, The Drake Hotel is leaning into what it does best: bringing people together over good food and great drinks in the centre of West Queen West. With the launch of its new fall menu The Drake is serving up cozy, comforting favourites alongside bold flavours that reflect the city’s diverse culinary landscape.

From hearty, slow-cooked dishes to elevated takes on familiar classics, the new menu is all about the kind of food you crave when the temperatures drop.

The Drake’s New Menu Highlights:
•Slow-Cooked Beef Cheek ($54): A rich, comforting fall favourite served with sofrito, picada, mashed potatoes and red wine jus.
•Spicy Rigatoni ($28): Calabrian chilies, tomato, cream and Parmigiano come together for a little heat on a chilly evening.
•Chicken Parmigiana ($34): A familiar classic with pomodoro, mozzarella and arugula, with the option to add pappardelle al Parmigiano.
•Burrata Toast ($21): A sweet and savoury combination of beets, arugula, white balsamic and hazelnuts on brioche.
•Charred Salmon Filet ($37): Served with parsnip, spinach, crisp chickpeas and Thai coconut curry.
•Ragu Bolognese ($31): Pappardelle tossed with a hearty pork and beef ragu, pancetta and Parmigiano.

Of course, it wouldn’t be The Drake without a little bit of everything. Alongside its new seasonal dishes, guests can still find the hotel’s signature Drake Burger, hand-cut fries, and fresh sushi and handrolls.

At the multi-venue Drake Hotel, there’s always something happening that brings people together to enjoy the dynamic spirit of West Queen West. Whether it’s bold, protein-packed dishes inspired by global flavors or live music and DJ sets that keep the nights lively, The Drake never misses a beat. From morning through sunset, you’re invited to enjoy every bite your way, whether you’re lounging at the Sky Yard or relaxing in the Lounge.

Location: 1150 Queen Street West
Website:TheDrake.ca
Instagram: @thedrake

About Chef Daniel Hyam –Executive Chef, The Drake Hotel:

With over 16 years of experience in high-volume, acclaimed kitchens across North America, Chef Daniel Hyam brings a dynamic blend of creative leadership, culinary innovation, and operational excellence to his role as Executive Chef at The Drake Hotel. A Toronto native and George Brown College alum, Daniel spent nearly a decade honing his craft at the award-winning Nota Beneunder Chef David Lee, progressing from Chef de Partie to Chef de Cuisine. Daniel played a key leadership role in the launch and expansion ofPlanta Restaurants, developing menus, opening concepts, and training teams in Toronto, Miami, Fort Lauderdale, West Palm Beach, Los Angeles, and Washington D.C. As Executive Chef at Planta HQ, he helped define the group’s modern, globally inspired, plant-based approach. Known for bold flavour profiles, layered spices, and contemporary interpretations of comfort classics, Daniel’s culinary style is globally informed but grounded in approachability and guest connection.