The newly opened dining room and meeting spot in downtown Orlando, known as The Drake Kitchen + Bar, offers a specially selected menu of globally-inspired tapas and hand-crafted cocktails using locally sourced ingredients.
Heberto Segura, the chef and owner of the restaurant, works alongside his wife, Rona, who is the pastry chef. According to Segura, their restaurant is open to everyone in the community, offering great company, delectable cuisine, and warm hospitality that one would expect from a beloved gathering place. They have a keen interest in seeking out and showcasing creative dishes using locally-sourced ingredients, giving credit to the local artisans and suppliers whenever feasible.
My husband and I ate here last night. OMG it’s amazing.
My husband had the Prime Aged Beef NY Strip Steak and I ate the Madeira Beach Red Fish. They do have vegetarian choices such as the Fungi John Mushroom Risotto, which my daughter loved (and she’s not even vegetarian). For seafood enthusiasts, the Arroz de la Costa is a perfect choice, as it is a generous serving for two and includes delectable ingredients such as lobster, octopus, giant prawns, black rice, and green chickpeas. That’s what my mom ordred.
Chef-owner Rona Segura’s desserts are guaranteed to provide a delicious finish to your meal. We had the Goat Cheese Pan Basco served with seasonal fruit and Chocolate Budino, which features a rich double chocolate cream, hot coffee caramel, and a crispy sesame tuile.
The selection of drinks at the restaurant acknowledges and celebrates the efforts of various nearby brewers, distillers, and small-scale producers who share the Segura family’s dedication to producing their goods with care. One of the restaurant’s signature cocktails, the 36 Barrels, is made with Gunpowder Gin and Garden Party green apple & thyme liqueur, paying homage to the establishment’s theme of traditional community and merriment.
The names of the restaurants, The Duck & Drake and The Drake, were inspired by the now-forgotten Duck and Drake Inn situated near the Strand in London. This inn was a popular meeting place for conspirators in May 1604, when they planned the infamous Gunpowder Uprising. It was considered a safe haven for revolutionaries at the time. The Drake Kitchen + Bar will embrace this history by creating a peaceful and welcoming dining atmosphere, incorporating decorative elements reminiscent of the legendary plot, including gunpowder barrels displayed above the bar. The design also features a Community Wall that celebrates diversity and promotes inclusivity with the motto “everyone is welcome, everyone is equal,” according to Segura. Additionally, a Sky Wall pays tribute to the restaurant owner’s philosophy of “blue skies and chill vibes.”
In 2017, the Segura family’s aspiration of launching a high-end dining establishment in Orlando started to materialize with their upscale food truck that met all the culinary requirements – using fresh local ingredients, incorporating global flavors, offering creative dishes, and serving shareable portions that received praise from both customers and critics. The Duck & Drake Kitchen, known for its acclaimed selection of gourmet tapas, is currently situated at Digress Wine in College Park and will continue to operate as a sibling restaurant to The Drake Kitchen & Bar, located at 361 N. Rosalind Ave. Suite 1, Orlando.
Heberto, who studied at the Florida Culinary Institute at Lincoln College in West Palm Beach, Florida, crossed paths with Rona in Las Vegas, where he held the position of executive chef at New York-New York Hotel and Casino. He also worked as an executive chef and culinary consultant for The Harwell Group, while demonstrating his culinary talents at the Boca Raton Resort & Club and The Mandarin Oriental, before seizing the opportunity to work in Las Vegas. Prior to launching his food truck, Duck & Drake Kitchen, at Digress Wine in Orlando, he was the executive chef at Raglan Road Irish Pub & Restaurant in Disney Springs, Orlando.
Rona is a skilled and self-taught cook who has a passion for baking and making pastries. She gained experience by working in prestigious kitchens at the Venetian Hotel and The Palms Casino Resort before joining Caesar’s Palace. At Caesar’s Palace, she held positions at the highly acclaimed Rao’s Italian and Payard Patisserie & Bistro. In Orlando, she was also a member of the culinary team at Roy Yamaguchi’s restaurant in the Dr. Phillips area, known as Roy’s.
Situated at the bottom floor of the Radius Apartments, the 100-seat eatery consists of a primary dining area, a bar, a parlor, and a covered outdoor space.