Soluna Toronto — Restaurant in Toronto

(2/2)

Near the end of dinner, Jacquie informed our table that as part of the Soluna experience, the room would be flipped to accommodate the nightlife (aka "clubbing" but then who goes clubbing nowadays?), and that our table had already been reserved. I asked if we were expected to leave or if we could be accommodated elsewhere if we had wanted to stay. Jacquie was stunned like a deer in headlights and didn't really know what to say. My friends looked at me in total shock that she didn't have a reasonable proposition -- on a side note, I'm kind of curious as to how comprehensive the staff training is (or isn't?) to not cover that kind of crisis management protocol? I then went back and spoke with the initial manager, and grabbed the attention of another who had happened to walk behind our table as to whether there was an open spot, and that I had also already spoken with one of her colleagues.

The first manager came by within minutes and said that of course we were not expected to leave, but that there were only two tables left for bottle service ($1,000 and $1,500 minimum) near the back of the venue adjacent to the washrooms and service bar. We were given the chance to discuss it amongst ourselves and should have felt free to let her know if -- and when -- we had come to a decision. Ultimately, we had agreed to stay, because we were too cold and lazy to go anywhere else. So I approached the manager again to say yes to the $1,000 table. As we settled the bills, the same manager then brought out a round of tequila shots for the party even though I hadn't suggested that we were looking for anything complimentary.

The rest of the nightlife though was perfect because of the server, Shelby. We never had to ask for anything, whether it was glasses or ice. We ordered Veuve and Moët, followed by a bottle of Casamigos Blanco. The attentiveness and professionalism displayed by Shelby and the busser were beyond reproach, and certainly made up for the dinner service or lack thereof. Earlier this month, another group of my friends insisted on going to Soluna to celebrate a birthday (ironically).

Compared to the last visit, Soluna added a weatherproofed entry to mitigate the blast of cold air when the metal-glass front doors are open -- it's a nice touch, but certainly not the first in the city to make such an addition.

We were off to a rough start, however, because despite the prearranged reservation time, our initial part of the group was left waiting at the front for more than 15 minutes. After we were seated, the server was none other than Shelby!! And obviously, she made us feel at home. The dishes and cocktails were again executed to perfection which celebrate the essence of the ingredients. I noticed that the menu also changed for the winter season and arguably, I think it's a lot better for the general palate.

When we ended up staying for bottle service, the next server, Brooke, was beyond disappointing -- she disappeared for more than an hour. Although our group wondered where she was, we still had a good time serving each other. Two of the guys and I ended up pouring most of the drinks for the night, and we felt happy to serve our friends. If there's one complaint to this end: what happened to the Casamigos?? :'(

The music was interesting, but the problem with contemporary Afro House is that it becomes repetitive and feels uninspired, especially when the artist doesn't embody the cultural nuances of Sub-Saharan African rhythm like that of the Maasai. The Makeba remix is lighthearted, but the beat of the live drum set eventually feels like it's played ad nauseam.

And don't get me started on the re-remix of Alex Wann's Milkshake -- it was kind of jarring and didn't fit the "vibe." Also, I think I saw Grand Bizarre's social media feature Alex Wann earlier in the year -- don't they say that the sequel is always worse than the original?

Soluna's dinner club experience talks about the meeting point of those whose journey never ends, but given my own mixed experiences, I think that journey is far...

The spicy crudo ($29) was one of those powerful dishes. Starting with the rub on the seared tenderloin encompassing smoky and salty flavours, but then it’s combined with a spicy habanero mole sauce as well. It was so overpowering that the dish really needed a neutral ingredient to balance it out. The avocado was a start, but even some lettuce wraps to go with steak would be nice.

Normally labneh ($18) has such a fresh creamy element to it, but the Kalamata olive tapenade and za’atar splashed on top made it so salty that the yoghurt became secondary. A little goes a long way on a piece pita or crostini. More sliced vegetables could help mellow out the saltiness of the dip.

I wish I had the Peruvian ceviche ($25) first as after the other two starters all the delicate flavours of the seafood became lost. Such a shame as the dish had the right elements like fresh pieces of fruit (watermelon and goose berries) as well as Asian inspired flavours from the yuzu and sesame oil. Comparatively, it tasted muted and seemed to need more salt, some of which was supplied by the delicious crispy taro chips.

The refreshing Mediterranean salad ($16) was a welcomed dish to follow. The lettuce, cucumber, and tomato mixture dressed in a vibrant red gazpacho that created a deliciously different take on the typical Greek salad.

That brightness was a good pairing for the Thai shrimp ($25), which seemed out-of-place on the menu. You really can’t go wrong with crispy fried shrimp - it’s something crowds will like - but I can’t say the curry sauce and compressed pineapple complimented it well. If anything, I would have liked a jazzed up pico di gallo or tomatillo salsa with the seafood instead.

It is nice to see all the vegetarian options available on Soluna’s menu. A similar fried plant-based starter would be their cauliflower ($21), encrusted in a gluten-free batter and served with a delicious pumpkin sauce. If they were cut into smaller florets and fried longer (to the crispness of the Thai shrimp), it would have brought the dish up to another level.

Once we got to the mains, Chef Ricardo treated us to an off-menu item - duck tacos. I wouldn’t have called it a taco, may a non-crispy flauta. The flour tortilla was stuffed with a Peking duck-style pulled confit so that every bite was filled with the fowl. While it’s tasty, I would have liked something crunchy and fresh to balance out the roll. Maybe julienned cucumbers, carrots, and scallions (if we’re following the Peking duck flavours) or julienned jicama, scallions, and cactus (for more Mexican flavours).

The striploin was cooked well, topped with melted miso butter with a side of puffed potatoes (a cross between roasted potatoes and chips) and serrano aioli. It’s a solid meat and potatoes dish but doesn’t really feel unique.

Things a long review for the rest go to...

Food: 4 Stars Service: 5 Stars Ambience: 5 Stars Sanitary: 5 Stars Overall: 4.75 Stars

Note: Complimentary Invite

Had the pleasure of a complimentary tasting of Soluna's fall menu on Halloween night, and overall, it was a great experience.

The service was truly top notch — attentive and friendly from start to finish. The vibes were on point, with incredible music that set the mood perfectly.

We started with the Soluna Mezze Trio, and I have to say, the pita bread was super fresh. Each dip was well-balanced, flavourful without being overpowering. We also tried the Sushi Tacos (3pc) at $18, which were tasty with a nicely marinated filling. My only note is that the soy wraps fell a bit flat for me; I would have preferred a crunchier texture, maybe seaweed wraps to add some contrast. It was also a bit messy to eat — but hey, tacos are meant to be a bit of a mess!

The Burrata "salad" was delicious but felt more like another appetizer than a true salad, so just something to keep in mind. Then there was the Australian Wagyu Striploin, which, while tender and packed with flavour thanks to the chimichurri, was slightly too salty. That said, the melt-in-your-mouth quality was undeniable.

We also ordered the Wild Mushrooms as a side, which were fantastic — very well-seasoned and a lovely complement to the meal. For dessert, we got the Golden Dessert. Honestly, it was extremely sweet; we ended up pairing it with earl grey tea to balance things out. I wanted to taste more of the pistachio cream, but the sweetness overpowered it.

The ambiance at Soluna is worth noting — the dim lighting, chic decor, and cozy seating made for an intimate and enjoyable dining experience. The attention to detail in the decor really added to the overall atmosphere, making it feel like a special night out.

The mocktail selection was really nice. I tried the Pom Pom cocktail, and it was a perfect blend of sweet and sour — not too strong, but just right to enjoy alongside the meal. My partner had the Strawberry Moon (which I ended up trading), which was just the right amount of sweetness refreshing and light, a great palate and refreshing cleanse between courses.

Despite a couple of minor misses, the overall experience was wonderful. The service and ambiance more than made up for any shortcomings with the food. Would definitely recommend Soluna if you're looking for a spot with great energy, attentive service, and some interesting dishes.

Shout out to our server Jonathan and the Soluna Toronto team, Yadi and Steve, who truly made the night truly unforgettable with their attention to detail and genuine care.

xx...