About Solano
Built for delivery. Cooked to arrive well.
Our story
Why Solano exists
A lot of restaurant food is cooked to be eaten immediately and then sent twenty minutes across town. Solano works the other way round: the menu was written for the journey. Sauces that will not split, fried things that stay crisp, packaging that vents instead of steaming. There is no dining room, and that means everything in this kitchen exists to make the food that arrives at your door as good as the food that leaves ours.
Read moreWhat we care about
How we do things here
Written for the journey
Every dish on this menu was tested after twenty minutes in a box, not straight off the pass.
Packed to vent
Crisp things are boxed apart from wet things and the lids let steam out. It is why the fries arrive as fries.
Cooked on order
Nothing is made ahead and held. The clock starts when your order lands.
A defined radius
We deliver where we can arrive in good time, and we say so before you order rather than after.
The kitchen
Who cooks your food
The team at Solano works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
Gallery
From the kitchen
Cooked, boxed and out of the door.
