Last week we rolled out our summer menu at Drake One Fifty. The weather’s been heating up and the chefs wanted to incorporate some of the delicious + fresh local food that’s been exciting their palates. Executive Sous Chef Jon Pong explained to us that a lot of the inspiration from the new menu came from lighter fare and seasonal ingredients. He said he couldn't envision a menu without summer berries, heirloom tomatoes, luscious watermelon and sweet corn.
The team decided to keep some of the favourite menu items but update the flavour profiles to keep them lively for summer. For example, the steak tartare now incorporates Japanese influences such as sesame and ginger, so they decided to switch up the crostini to nori chips. These compliment the dish nicely because they have the saltiness of seaweed while adding a great texture to the tartare.
One of the brand new mains is another one of Corporate Executive Chef Ted Corrado’s secret recipes. We’ve been lucky enough to taste his grandma’s famous meatballs, but now it’s time to fall in love with Ted’s Chicken Parm. Chicken and guanciale breaded in panko, topped with pepperonata, shishito peppers + not one, but two types of cheese! Can you say delicious?
Last but not least, the chefs talked to us about how proud they are of the new menu. The collaboration between the Chef Ted and the sous chefs was so tremendous that they can’t wait for you to try it out.
(pssst… our bartenders crafted up some delicious summer cocktails to pair perfectly with the new menu- boozy slushies and sangria anyone?!) Drop us a line to make a reservation and we’ll see you on the patio. x[oh].