<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

The Drake Kitchen + Bar

Written By Scott Joseph On March 28, 2024

Drake logo

The Drake Kitchen + Bar, in downtown Orlando, gives one the impression that the space it occupies wasn’t meant to be a restaurant, at least not a full service one. Its bar area doubles as a foyer, as it were, and the dining spaces just beyond are trapezoidal, as if designed to fit an available space, which is odd seeing as how the building it is in, the Radius Apartments, is itself a new construction.

But the strange configuration actually adds to the allure of this charming addition to the downtown dining scene. In fact, even when the dining areas are full – easy to occur; it’s not a big place – there’s a feeling of intimacy.

Running the kitchen are husband and wife chef team and co-owners Heberto and Rona Segura, who have been operating a food truck parked mainly at Digress Wine Bar in College Park for a while. The food truck is the Duck and Drake Kitchen, which may have something to do with little hints of Guy Fawkes imagery in The Drake’s decor. (Duck and Drake was a pub in London’s Strand where Fawkes and his coconspirators hatched a plot to blow up Parliament in the 1600s.) It might also explain a cocktail on the menu called 36 Barrels, made with Gunpowder gin. But again, that was the Duck and Drake, not the Drake. Might be more appropriate for images of Sir Alfred, but like the wine bar I digress.

South Steel SJO March AD copy
The Drake Broken Egg

The Seguras’ menu isn’t easily pegged but it does have a number of tasty items. One of my favorites was called Broken Egg, made with a duck egg, though presumably not from a drake. Fried and with a yolk the color of a summer sunset, it was served on a platform of papas bravas, drizzled with green aioli and topped with thinly sliced ham. 

The Drake meatballs

Prime Beef Meatballs were dense orbs of meat dotted with cheese served with mushroom confit and a bit of foie gras. Good, but not life altering. Then again, if you’re looking to meatballs for transcendence you may be looking in the wrong place.

The Drake snapper

For a main course I chose the Gulf Coast Snapper, which incongruously had a West Indies bent. The firm fillet had a mashed plantain crust and was flash fried to crisp it all, which made it look sort of like a Milanese. A splotch of coconut and tomato curry added a mild spicy note.

The Drake duck duck goose

I also had a taste of the Duck, Duck, Goose , one of the more elaborate offerings. The sauce-swirled plate had duck strudel, aged duck breast, and goose foie gras. The aging gave the breast a bit of chew, but it was all quite pleasant. I was only disappointed that given the name it didn’t require diners to run around the table patting others on the head.

The Drake risotto

Mushroom risotto was fused with melted mozzarella and tinged with miso dashi for a bit of umamic flavor. A good vegetarian and nonduck option if the cheese doesn’t ruffle your feathers.

Drake sliders

Two of my dining companions ordered the sliders made with American wagyu beef from a Florida producer cheekily called Pasture Prime, with mixed results. Although both ordered medium rare, one set came out well done. But both had melted cheddar cheese and port jam and were served on fresh brioche buns stabbed through with skewers topped with giant olives. Even better were the delicious fries that accompanied – duck fat, I presume – sprinkled with rosemary scented salt.

Drake fries

Timing of the food was problematic, especially for the large group I was with, but the issue was more a matter of communication. Our server told us that the restaurant’s concept was akin to tapas, which I took to mean that the plates are smaller than full-sized entrees. But apparently what I was supposed to infer was that dishes come out willy nilly rather than in courses, with everyone served at once. So it was uncomfortable for those who were served first – with no intention of sharing with everyone else – while the others sat with nothing. Like I said, it was a matter of miscommunication.

But that aside, the Drake offers a pleasant dining experience, one that is welcome in downtown Orlando as good places to eat are becoming as scarce as duck teeth.

The Drake Kitchen + Bar is at 361 N. Rosalind Ave., Orlando (map). It is open for lunch and dinner Tuesday through Sunday. The phone number is 407-776-3333.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter