Fortuna's Row

A bittersweet announcement for the brunch faithful. This weekend and next weekend will be the final brunch services at Fortuna’s Row for 2026 as we turn our attention toward wedding season, private events, and a busy autumn ahead in both the restaurant and SRO Bar.

If brunch has been part of your weekends this year, consider this your final invitation. One last round of huevos rancheros, sourdough with avocado, choripan, cocktails before noon, and of course incredible pastries courtesy of around the table.

While brunch takes a seasonal pause, dinner isn’t going anywhere. The lights will stay low, the cocktails will keep flowing, and the fire will remain lit. Join us this weekend or next and help us send brunch off properly for 2026.

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SRO Bar at Fortuna’s Row was designed for gatherings that feel a little more personal, a little more memorable, and a lot more beautiful. Beneath soaring ceilings and cathedral-like chandeliers, the space comfortably hosts up to 110 guests for a cocktail-style reception or 50 guests for a seated dinner, with room to hold your ceremony under the same roof.

Add award-winning cuisine from Fortuna’s Row, thoughtful service, and approachable rental rates, and you have a venue that stands out amongst bland conference rooms. It’s a space for couples looking for something a little different from the expected wedding formula, that provides character, style, and and intimacy all in one place.

Inquire today to learn more.

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Some dinners deserve a little more occasion. At Fortuna’s Row, our long tables comfortably host gatherings of up to 20 guests, whether tucked into the energy of the main dining room or settled into the more intimate setting of our Private Dining Room.

Birthday dinners, corporate gatherings, rehearsal dinners, anniversaries, or simply an excuse to bring everyone together over very good food and cocktails, we’ll take care of the details so you can settle in and celebrate properly. Book via or on our website.

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While May long weekend weather remains notoriously unpredictable, heaping plates of Benny Bowls with lamb barbacoa and cassava tacacho, Bistec con Huevo with skirt steak and bone marrow chimichurri, and Enmoladas layered with confit duck thighs and black garlic mole await this Saturday and Sunday to distract you from it all.

Settle in for something a little more leisurely this long weekend. Fortuna’s Row continues to operate as a small nation of warmth and tropicality regardless of what’s happening outside.

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Summer evenings have officially settled into Fortuna’s Row.

The skylights are pouring light across the dining room, the cocktails are cold, and the current menu is entering its final stretch before a new lineup of dishes arrives very soon, so if there’s a favourite you’ve been thinking about coming back for, now would be the time.

Join us in the main room from 5pm, Tuesday through Sunday.

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At Fortuna’s Row, the Private Dining Room is set apart without feeling removed, it’s a space designed for groups of up to 20, where the conversation can carry and the details are a little more considered. It works just as easily for presentations and client dinners as it does for birthdays and quieter celebrations.

Available for both brunch and dinner, with formats that can be tailored to the table, chat with us to make your next occasion standout.

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Weekend Feature: Pescado Tlapique. Fish steeped in ancho pipián, its richness grounded by the quiet snap of nopales, finished with a restrained pour of salsa macha that lingers rather than declares. Limited supply, visit us this weekend to try.

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Muchame. Here for tonight only. Swordfish and Tuna sliced thinly, and served with a sesame tostada. A study in restraint and tradition, it’s Peru’s answer to charcuterie, shaped by Italian hands along the coast of Callao. Cured simply with salt, oil, and time, it’s a technique that lets the fish speak in quiet, precise notes.

Limited quantities, stop in for your this evening.

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YYC Food & Drink Experience .exp returns to Fortuna’s Row March 13th to 29th, and we’re marking the occasion with a three-course brunch menu that leans comfortably into the late-morning ritual.

It begins sensibly enough with a breakfast taco or granola bowl before moving on to heartier plates like mushroom frittata with entomatada, a torta ahogada layered with chicken tinga and fried egg, or Peruvian tacu tacu with chorizo ragu. A pastry from the kitchen follows, because brunch without something sweet would feel like an administrative oversight. Reservations are recommended, particularly for those who take their brunching seriously. This limited course menu is available Saturdays and Sundays for the next three weekends!

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