Drake’s Come Play is expanding across the metro area. The chain’s third metro area is slated to open next January in Richmond Heights. The mid-county location was preceded by restaurants in O’Fallon, Illinois (1160 Central Park) and O’Fallon, Missouri (900 State Highway K), which opened in September 2020 and May 2023 respectively. Drake’s now spans 24 locations across the Midwest and Southeast, with half a dozen more on the way. Here’s what to know before you go.
The Menu
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The restaurant offers a variety of burgers, sandwiches, salads, and steak options, as well as a sushi menu. Mark Thornburg, COO of the Drake’s brand, says that the sushi component originated decades ago at one of Bluegrass Hospitality Group‘s other restaurant concepts, Malone’s steakhouse. “We thought that adding sushi to a steakhouse menu would differentiate us, and it did,” says Thornburg. “When we rolled out Drake’s, we thought we’d do the same thing. American food and sushi under one roof works for us and might only sound odd until you try it. Sushi is a big part of our business.”
The size of Drake’s kitchens have increased over the years, Thornburg notes, with most of the menu now made from scratch, including the chili, queso, salad dressings, and house battered whitefish. The signature burgers are made with an 80/20 blend of fresh sirloin steak, they come in three sizes: 8.5 ounces, 2-ounce minis, and double minis. “They’re all smashed and seared on a flattop griddle,” Thornburg says, “so we refer to all of them as smashburgers.”
Drake’s also sells steaks priced in the $20s. A 4.5-ounce tenderloin filet is paired with a side and a choice of four options (California roll, crab Rangoon roll, griddle seared chicken, or chicken tenders) for under $25, or double up on the filets for $26.99. “We do our best to be value-oriented,” Thornburg says, “based on the quality of and quantity of food that’s presented.”
A full spirits bar includes bespoke cocktails, including seasonal and zero-proof options. At Saturday and Sunday brunch, $5 bloodies and mimosas are available. There’s also a beer menu with 20-plus draft options.
Drake’s also offers monthly beer, burger, and sushi specials. Customers can pair the November specials with a seasonal cocktail, such as a Turkey Sour, made with Wild Turkey bourbon.
The Atmosphere
The Richmond Heights restaurant will be situated in a highly visible, free-standing building at the corner of Hanley and Dale, adjacent to I-64/US 40 in The Crossings at Richmond Heights, home to five other food service operations: Red Robin, Firehouse Subs, Starbucks, and the relocated King & I. The restaurant measures 7,000 square feet (similar to the chain’s other locations) and seats 210, including on a wraparound patio. There are front and back dining rooms (with a full bar), the latter of which can be opened, closed, or rented out depending on demand.
The décor is a mix of industrial (warehouse lights, powder coated steel table bases), rustic (corrugated tin accents, leather stools with nailhead trim), modern (multiple bars, operable garage doors, sound dampening ceiling panels, digital TVs and video walls), and traditional (brick walls, breweriana).
Thornburg adds that the polished finishes separate the chain from being branded as a sports bar. “Sure, we’ll play the Cardinals, Blues, and CITY SC games,” he says. “But unless it’s a big game, we turn the volume off and play the music from the videos. We do have a downloadable app for guests to hear the sports broadcasts if they wish.”
The Backstory
Legend has it that Drake’s came about as a result of insomnia. Co-founder Bruce Drake apparently couldn’t sleep one night and went in search of music and a good burger—a late-night kind of place that he claimed didn’t exist. He called friend Brian McCarty with “an idea,” and, in 2009, Drake’s Come Play was born. The duo formed Bluegrass Hospitality Group, which now includes several concepts, including Malone’s, a more casual eatery (Harry’s American Bar & Grill), a bourbon bar (OBC Kitchen), and an event venue (Malone’s Prime Events & Receptions).
“When we opened 14 years ago, Drake’s was more of a bar with a bar atmosphere, with live music and DJs and dance floors,” Thornburg says. “Over the years, between the public’s awareness of the quality of our food and [the pandemic], the concept evolved. Now, Drake’s has more of a family atmosphere than we ever thought we’d have when we started out.” The evolution has worked out well, he says. Families tend to show up early, then couples and small groups, followed by industry people, the late-movie crowd, and medical and EMS employees, “who have barely anywhere to eat when they get off work.” The kitchen is open until 11 p.m. during the week and midnight on weekends.
Drake’s ownership and management is also heavily involved in staff and staff development. “We’re pro-families and pro-family atmosphere,” Thornburg says. “We make a point to hire kind people, people who will take care of their fellow staff members… We know they’re the No. 1 asset in the building, and we don’t just say that: It’s what really does set our company apart.”
