Pictured above: Justin Smillie + Drake's Executive Chef Ted Corrado
The buzz around his new project in New York City is growing and we were thrilled to get a sneak peek. The menu was very hush hush because we didn't want any of the chef's secrets getting out of the bag, but boy oh boy was it worth the wait! The dishes were executed perfectly and Justin fit right in with the crew - he even brought along his delightful sous-chef Sean McPaul.
The night before, Justin was the special guest chef at Ivy Knight's first 5th anniversary edition of 86'd. Despite a late night that started at the Drake Hotel and ended somewhere in the city waaay past last call, Justin's dinner was on point. Well done, boys!
Shout outs to our lovely Drake One Fifty staff for doing such a great job - they were the cherry on top of an already superb evening.
Check out the pictures below for some the best highlights of the night.
Pictured above: Justin Smillie + Sean McPaul
To start off, we had the heirloom tomatoes done with green juice, dark rye dentile, and salmon caviar. This dish was a beautiful way to begin the meal - the freshness of the tomato alongside the more robust, salty caviar was the perfect combination. We couldn't wait for more!
Next, we had the sprouted rye berry porridge. The word porridge might evoke some less than appealling childhood memories, but Chef Smilie's dish was a far cry from any of them. This dish was delicious! Prepared with fava beans and king trumpet mushrooms, this porridge left our mouths watering.
Last but not least was the seared veal. Not only was it fresh and flavourful, but the accompaniment of shishito peppers, charred onion, black trumpet tapenade, and subtle yet flavourful geai bleu cheese elevated it to a whole other level. Heavenly!
Thanks to everyone who made it out this past Tuesday. We hope you enjoyed it as much as we did! If you missed it and want to stay in the loop about the next pop up, sign up for The Ake, our monthly newsletter.