Located in the heart of the Financial District at Adelaide and York, Drake One Fifty now serves an amazing weekend brunch on Saturday and Sunday. Chef Ted Corrado and team have created a unique menu celebrating the season’s light flavours and bountiful produce that support local purveyors and farmers.
Drake One Fifty is a trendy hotspot, with its textured interiors and art installations designed by Martin Brudnizki and a bustling patio. Their eclectic menu features bacon and pork from Perth Pork, beef from Cumbraes, Ocean Wise sustainable seafood, seasonal Ontario produce and breads, and preserves and pastries made in-house.
We started our brunch with their blueberry scones with clotted cream and jam, a popular item that is tender and moist. They offer the Drake Breakfast, which is their version of the full English breakfast, with skillet corn bread instead of hash. Our favourite was the Hot Smoked Salmon Benedict, which is a hot smoked salmon with homemade biscuits, topped with dill hollandaise, salmon roe and toasted sesame. For dessert, we finished off with pancakes with miso banana caramel and chocolate cream.
You can’t go wrong with the brunch cocktails such as their mimosas or their famous Drake Caesars. Their head bartender, Gord Hannah, led a cocktail master class, where we were hands-on mixing our own Caesar. We had the option of mixing the classical Canadian cocktail with Absolut Vodka, cucumber twist with Beefeater Gin or the one that packs a punch – the Cilantro Tequila Caesar, with Olmeca Altos 100% Agave Tequila. Instead of Worcestershire and Tabasco sauce, they use Carol + Co. Bloody Mix, based in Toronto, for a unique, tangy bold spice in their Caesars.
Drake One Fifty is located at 150 York St, offers weekend brunch on Saturday and Sunday from 11AM to 3PM.