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The Drake Oak Brook, Autograph Collection has opened an all-new restaurant named Coa as its latest culinary option. Serving Spanish tapas with Latin fare, the restaurant is inspired by the respective cultures of the hotel’s owner Tely Nagle and Executive Chef Ezequiel Dominguez. The Drake Oak Brook brings a culinary fusion of Spanish Tapas and Latin Fare paired with Mexico’s agave history to the Chicago suburb of Oak Brook. The name of the new-build space pays 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 Spanish and Latin influences. Using seasonal ingredients, menu includes a selection of hot and cold tapas and a variety of paellas celebrating the rice harvest along Spain’s Mediterranean Coast. Seafood dishes include a sea bass infused with tequila, mango watermelon relish and corn puree.

Led by Coa's official Mezcal Temachtiani (‘master’ in Nahautl), the restaurant is also home to over 40 tequila and mezcal varieties. In addition to house-made sangrias and mezcal and tequila flights, cocktails include a Sage Pineapple Smash and a Valencia Old Fashioned with Valencia orange tequila. 

“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. Expertly enhanced with an elaborate agave program, these recipes will now become a special part of The Drake Oak Brook’s history through Coa.”

Coa will open seven days a week for dinner in addition to late-night dining from Thursday through Sunday. Daily lunch service, an early dining experience, weekly Happy Hour and Sunday brunch are set to debut later this spring.


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