Overview
Stepping through the doors at 314 Queen Street West has always felt like an escape from Toronto’s concrete grid. With its glowing lanterns, earthy textures, and bohemian energy, Soluna carved out a distinct identity in the heart of Queen West. But a space this dynamic doesn’t stay static.
Following the arrival of acclaimed Executive Chef Steve Gonzalez, Soluna has unveiled an ambitious, fully reimagined food menu. Built around the evocative concept of “a menu that follows the sun from east to west,” this new culinary chapter bridges Asian precision, Mediterranean warmth, and bold Latin soul.
Whether you are planning a weekend celebration with a crowd, a sleek midweek date night, or quick bites before the music turns up, here is what is new—and how to make the most of it in Toronto.
The Concept: Following the Sun Across Continents
The reimagined menu draws a direct line through coastal food cultures that thrive on shared dining, vibrant acidity, and open fire. Rather than treating global fusion as a random gimmick, Chef Steve Gonzalez grounds the dishes in balance and heritage.
Everything on the menu is engineered family-style. In a city where dining out is as much about social connection as it is about exceptional flavor, this format lets your table sample a dozen regional profiles in one seating.
What’s New to Share: Vibrant Crudos and Elevated Bites
The shareable plates have seen an exhilarating overhaul, swapping out standard appetizers for bright, layered starters.
- Showstopping Raw Bar: The raw bar welcomes the Tiradito de Hamachi, served with squash purée, passion fruit sauce, and taro chips, as well as the head-turning Golden Ceviche, combining calamari, bay scallops, shrimp, activated charcoal, and edible gold leaf. Sushi lovers also have fresh roll creations to explore, including the tuna-and-plantain-crisp Latino Roll and the fiery Ikari Tuna Roll.
- Street-Food Inspired Starters: The table begins with house Chips, Guacamole, Salsa (featuring crispy plantain, malanga, and corn chips paired with fresh pico de gallo) alongside a zesty Lemony Hummus served with warm flatbread and chili oil.
- Hot Latin & Mediterranean Bites: Enjoy golden Colombian-Style Empanadas seasoned with an L55-signature spice blend and vibrant ají sauce, Popcorn Shrimp with the delightful accompaniment of yuzu kosho aioli and sambal sauce, and a bowl of East Coast Mussels stewed in spicy arrabbiata sauce with crusty garlic bread.
Mains and Large-Format Dining for the Table
If you have ever dined along Queen West with a large group, you know how tricky it can be to satisfy different cravings. Soluna’s new mains lean into communal feasts, offering individual entrées as well as dramatic “For the Table” showpieces.
For individual plates, Chef Gonzalez introduces a satisfying Huarache made with toasted corn masa, refried beans, cactus salad, and cotija cheese, alongside a rich Seafood Linguine loaded with jumbo shrimp, bay scallops, mussels, and calamari. The Ontario Lamb is refreshed with a Greek horiatiki salad and cooling tzatziki, while the Tenderloin is paired with a three-cheese polenta and rich hunter sauce.
The real magic for groups, however, happens in the large-format cuts:
- Soluna Grilled Platter: The ultimate feast bringing together lamb chops, double-seared tenderloin, drunken jumbo shrimp, peri-peri chicken, and seasonal sides.
- Whole Grilled Fish: A deboned and butterflied branzino dressed with caper mayo and crisp fennel slaw.
- Tokyo Striploin: A 20 oz Canadian AAA+ striploin accented with crispy fried onions and savoury Japanese BBQ sauce.
- 40 oz Tomahawk: An Ontario AAA+ showstopper carved for the group and served with fresh chimichurri and roasted garlic.
To finish, traditional tres leches makes way for Abuela’s Cuatro Leches, a comforting sponge cake soaked in four milks and topped with rich dulce de leche.
Dining Playbook: How to Enjoy the New Menu
To help you navigate the update, here are three easy ways to build your evening:
1. Date Night
Start light at the lounge bar with craft cocktails and the Tiradito de Hamachi. Move to a dining table to split the Spicy Tuna Crispy Rice and the butterflied Whole Grilled Fish with an order of Sautéed Broccolini. Cap the night by sharing the Chocolate Lava Cake as the room shifts into late-evening vibes.
2. Group Celebration
Begin with rounds of Colombian-Style Empanadas, Popcorn Shrimp, and the Golden Ceviche so everyone gets a taste across the Latin and Asian spectrum. For your centerpiece, go all-in on the 40 oz Tomahawk or the Soluna Grilled Platter, flanking it with Truffle Fries and Lemon & Herb Roasted Potatoes.
3. Midweek After-Work Unwind
Toronto’s after-work dining sweet spot is all about casual sharing without sitting through a rigid three-course meal. Grab a booth on a Wednesday or Thursday, order the Chips, Guacamole, Salsa, a Latino Roll, and Popcorn Shrimp, and let the conversation flow effortlessly.
Soluna’s latest evolution proves that a restaurant can remain one of the city’s favourite nightlife destinations while seriously raising the bar on its culinary identity. The next time you are strolling down Queen Street West, come ready to chase the sun from east to west.
Spaces are limited so reserve your dinner table ahead at Soluna Reservations page or by emailing meet@solunatoronto.com.
Published by Vira Marketing
