The Drake has become a Toronto institution — known for everything from wild dance parties and buzzing bar nights to busy brunches and rooftop gatherings. The food has always been tasty, but even iconic menus need an occasional refresh.
That’s where executive chef Daniel Hyam comes in.
He recently launched a brand-new assortment of treats at The Drake. So, what’s the vibe? “We’re looking to evolve and make our menu more creative and fun while staying true to our roots and community — keeping it approachable while still delivering big flavours and value,” he says. “We wanted the menu to reflect the city: more flavourful, spicier and full of variety. We also wanted it to focus on sharing and small plates, encouraging guests to order lots of dishes, have fun, and enjoy the experience together.” Some standouts include the charred chili prawns, BBQ Miami short ribs and tiramisu.
Lately, he’s been especially into one thing: “I can’t stop making pasta,” he says. “I always get hooked on understanding food at a basic level — bread, tortillas, coffee and now pasta. I like learning it from the ground up, appreciating the craft behind it rather than just being a consumer.”
Here, the chef shares where he goes when he’s craving something truly memorable.
