The Drake Oak Brook announces an all-new restaurant named Coa as its latest culinary option. Inspired by the respective cultures of the hotel’s owner Tely Nagle and Executive Chef Ezequiel Dominguez, the new-build space is set to debut in December 2023 with its name paying homage to the specialized tool that harvests agave.
“With the addition of an entirely new dining experience that’s so close to our hearts, we are thrilled to continue the hotel’s long history as a beacon of fine dining and close gatherings for guests and locals,” shares Tely Nagle, The Drake Oak Brook owner. “Every element has been made to feel like an extension of my family dining room from the warmth, traditions and flavors of my culture.”
Guests will be offered agave-infused cuisine and tequila-based spirits that blend both Mexican and Spanish influences. Using seasonal ingredients, menu options include a selection of hot and cold tapas, variety of paellas celebrating the rice harvest along Spain’s Mediterranean Coast, bright seafood dishes and more.
“Some of the earliest dishes I remember making with my mother at six years old were tapas,” shares Chef Ezequiel Dominguez. “I’ve thoughtfully merged my formal culinary background with these family traditions that have been passed down in order to create the recipes that will now become a special part of The Drake Oak Brook’s history through Coa.”
Coa marks the property’s first full restaurant addition in over five decades.
Chef Dominguez oversees all culinary aspects of the estate in addition to Coa, including the historic Colonial Room serving classic British High Tea, Aroma de Café and old-school lobby bar. Coa will be open seven days a week for lunch and dinner with an early dining experience Sunday through Thursday.
The Drake Oak Brook announces an all-new restaurant named Coa as its latest culinary option. Inspired by the respective cultures of the hotel’s owner Tely Nagle and Executive Chef Ezequiel Dominguez, the new-build space is set to debut in December 2023 with its name paying homage to the specialized tool that harvests agave.
“With the addition of an entirely new dining experience that’s so close to our hearts, we are thrilled to continue the hotel’s long history as a beacon of fine dining and close gatherings for guests and locals,” shares Tely Nagle, The Drake Oak Brook owner. “Every element has been made to feel like an extension of my family dining room from the warmth, traditions and flavors of my culture.”
Guests will be offered agave-infused cuisine and tequila-based spirits that blend both Mexican and Spanish influences. Using seasonal ingredients, menu options include a selection of hot and cold tapas, variety of paellas celebrating the rice harvest along Spain’s Mediterranean Coast, bright seafood dishes and more.
“Some of the earliest dishes I remember making with my mother at six years old were tapas,” shares Chef Ezequiel Dominguez. “I’ve thoughtfully merged my formal culinary background with these family traditions that have been passed down in order to create the recipes that will now become a special part of The Drake Oak Brook’s history through Coa.”
Coa marks the property’s first full restaurant addition in over five decades.
Chef Dominguez oversees all culinary aspects of the estate in addition to Coa, including the historic Colonial Room serving classic British High Tea, Aroma de Café and old-school lobby bar. Coa will be open seven days a week for lunch and dinner with an early dining experience Sunday through Thursday.
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