The Drake Hotel, a fixture of Toronto’s Queen Street West for over two decades, has unveiled a refreshed menu under the guidance of Executive Chef Daniel Hyam. This evolution introduces a bold, globally inspired approach that reimagines comfort food through a modern, shareable format—while preserving the hotel’s distinctive creative spirit.

Chef Hyam, who brings over ten years of experience from notable kitchens such as Nota Bene and Planta, has crafted a menu centered on elevated yet approachable dishes. Standouts include the ‘Umai Bowl’ with miso-glazed salmon, ‘Sticky Baby Back Ribs’ infused with lemongrass and lime, and a robust sushi lineup featuring ‘Snow Crab Hosomaki’ and ‘Crispy Rice Aburi.’

Complementing the food is a playful cocktail program featuring drinks like the ‘Bubblegum Cosmo,’ ‘Hot Lips,’ and customizable ‘Drake Martini.’ Paired with The Drake’s dynamic cultural programming, the menu reaffirms its role as a tastemaker in Toronto’s dining and arts scene while simultaneously appealing to a younger generation of diners.

Image Credit: The Drake Hotel