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Hot Dining: The Drake’s Changeable Feast

The Drake's "mess hall" concept morphs into "vintage Chinatown" on September 8 (photo by Connie Tsang)

Temporary “pop-up” shops are all the rage these days. Ever on the leading edge, The Drake Hotel asks: why not pop-up restaurants? As part of the Drake’s Dining Roadshow, executive chef Anthony Rose and his team have completely revamped its menu and decor to match a variety of concepts. For summer, the restaurant was transformed into a high-end mess hall. As of September 8—andjust in time for the Toronto International Film Festival—it morphs into a space inspired by the Chinatown of 1940s Los Angeles and classic Asian cinema. Combining Eastern flair with local ingredients, chef Rose’s imaginative menu includes such offerings as short rib and pumpkin wontons ($12), Peking duck confit crepes ($24) and green tea–steamed blackcod ($26).

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