• SolToro at Mohegan Sun Unveils New Space and Menu

    POSTED February 27, 2018

Mohegan Sun’s only Mexican restaurant, SolToro has unveiled a new look with a total restaurant refresh. The restaurant reopened to the public on Monday, February 19 and unveiled a variety of changes, including an expanded bar and lounge area for socializing while sipping margaritas, updated dining room and event spaces, along with flavor-packed additions to the food menu ranging from creative Queso to Carne Asada. Guests will be able to experience the vibrant new space and offerings with a series of weekly drink and dish specials to celebrate the unveiling.

The light and breezy new look of SolToro reinforces the restaurant’s mantra: tequila, guacamole and tacos with no pretense, or as SolToro’s new motto proudly proclaims, “No Bull.” Diners will be able to embrace SolToro’s genuine and unpretentious attitude via the “No Bull Zone,” an interactive spot for guests to play games such as Truth or Dare and pose for Instagram-able photo ops. This social hub features both lounge and high-top seating, decorative pendant lights along with an art wall depicting a series of bulls, the prime spot for a SolToro selfie.

SolToro’s redesign, led by Illinois-based architecture firm DMAC, begins at the restaurant’s entryway, where rebuilt lighting provides a subtle inward glow of accent color. The bar area has also been expanded, allowing guests to be fully immersed in the restaurant. The bar area features decorative tiles and the brand’s centerpiece: bull head wall art.

The restaurant’s main dining and private event areas feature a modern Mexican vibe that coincides with the bold food and drink menu options. Décor updates also include new dining chairs and reupholstered booths, string lighting, lighter color palettes throughout, new banquette seat backs lined with fabric inspired by traditional Mexican design patterns, and new artwork, including mirror art.

SolToro’s menu of Mexican classics with a modern twist also got an upgrade. New dishes from Culinary Director Chip Miller include Queso Three Ways; Mexican Shrimp Cocktail with tomato broth and roasted poblanos; and Carne Asada of marinated prime New York strip, served with cheese enchiladas, charred onions and zesty chimichurri sauce. Of course, SolToro will continue to serve their untouchable staples like the famous table-side guacamole, complete with the option to add shrimp, bacon, charred vegetables and more..

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