¡Ceci Bundles!

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Get your nosh on with a side of savings. The more plates, the better!

Bundle & save

Things are always heating up #AtCecis! Whatever you’re craving, we’ve got something for everyone, at prices that can’t be beat.

Roll up your sleeves for our Tacos & Salad Special featuring your choice of tacos (2 pieces) plus any salad on the menu for $30. Light, bright, and bursting with flavour, this duo is as good for you as it tastes!

For something a little more indulgent, our Ceci Prix Fixe has your name on it. Enjoy your choice of mouthwatering app and main plus 50% off dessert — because life’s sweeter with discounted treats!

Whether you’re catching up with your crew or just here for the guac, we’re saving you a seat.

Please note: Ceci Bundles may not be available during other promotions or special menus.

BOOK YOUR TABLE

PRIX FIXE

TWO COURSES | 37 PER PERSON

CHOICE OF APP + MAIN  or MAIN + DESSERT

THREE COURSES | 47 PER PERSON

CHOICE OF APP, MAIN + DESSERT

APPS

  • GRILLED CAESAR SALAd v

    romaine, tortilla crumbs, parmigiano-reggiano, charred scallion

  • CECI GREEN SALAD vg

    mixed greens, quinoa, crispy hominy, cucumbers, guacamole, citrus vinaigrette

  • SWORDFISH CEVICHE

    pineapple, shredded carrot, coconut leche de tigre, tropical chips

  • SHRIMP AGUACHILE

    lime, cucumber, chili oil, onions, jalapeño, tropical chips

MAINS

  • CECI BURGER

    beef chuck patty, crispy cheese, guacamole, chipotle aïoli, pickled vegetables, fries

  • CUBANO SANDWICH

    pork carnitas, smoked ham, swiss cheese, mustard, fries
    ADD BACON AND EGG +7

  • CHIMICHURRI BOWL

    crispy potatoes, beef asada, chimichurri mayo, grilled veggies

  • TUNA BOWL

    fresh tuna, rice, cucumber, shredded carrot, diced pineapple, chipotle mayo, pickled onions

  • PASTA CHITARRA

    creamy chipotle sauce, chorizo crumble, cilantro crema, mozzarella, herbs

SWEETS

  • CHURROS

    traditional churros, spiced chocolate

  • CHOCOLATE MOUSSE VG

    dark chocolate, berries, espresso

  • SEASONAL SORBET VG

    three scoops, daily selection

  • BASQUE CHEESECAKE V

    seasonal fruit preserve

CECI BUNDLES

  • taco + SALAD 30

    SELECT ONE TYPE
    two tacos, choice of salad

V – vegetarian    VG – vegan

Please inform us of any allergies. We will do our utmost to accommodate,
though we are unable to guarantee an allergen-free kitchen.

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¡Dine With Pride!

$1 from every Strawberry Samba Caipirinha and every order of Churros sold in June will be donated to Rainbow Railroad!

¡Catch The Match!

We’re showing every football game live all tournament long!

¡Patio!

Join us on our patio for sips, snacks, and good vibes all around!

¡Fiesta Platter For Two!

Our $59 value-packed platter is made for sharing! Enjoy it today!

¡Prix Fixe!

Treat yourself to two or three flavour-packed courses with our prix fixe. Join us today!

RESERVATIONS

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

BOOK YOUR TABLE

20% off O&B gift cards until Dec 2!

Valid at 15 Toronto restaurants. Treat a foodie in your life (or yourself!). Gift cards never expire. Buy now and dine in style in 2026! Discount available until Dec 2. Not valid for in-restaurant purchases.

BUY GIFT CARDS ONLINE

HOURS

Tues–Thurs: 11:30am–9pm
Fri & Sat: 4–9pm

special HOURS

June 12: Our patio is closed from 3pm onwards for a private event.

Join us indoors for our à la carte menu.

June 16: Closed for a Private Event
June 18: 11:30am–2pm 

CHEF DE CUISINE

JUAN ALVAREZ

Born in Hidalgo, Mexico, a small province one hour north of Mexico City, Chef Juan Alvarez’s passion for culinary arts was kindled by his family’s rich kitchen traditions and the vibrant markets he frequented with his mother. Despite growing up in a family of engineers, Juan’s culinary ambitions were ignited by a pivotal internship that led him to embrace a career in cooking.

Chef Juan’s culinary journey began with a degree from Universidad Popular Autónoma del Estado de Puebla (UPAEP) in Puebla, Mexico. He gained valuable experience working at a summer camp in New York, where he met his wife and formed lasting friendships with fellow chefs, some of whom he works with today. His career advanced through prestigious roles at The Little Nell in Aspen, a five-star, five-diamond resort, and Disney Cruise Line. Upon relocating to Canada in 2014, Chef Alvarez distinguished himself at the Senator Hotel in Saskatoon, before making his mark in Toronto as part of The Walrus’s opening team and later as Head Chef at the renowned plant-based restaurant Rosalinda.

Inspired by the best ingredients available, Chef Alvarez’s cooking style blends various cuisines and techniques, rooted in the bold, punchy flavours of Hispanic cuisine and his love of Mexican street food. As the Chef de Cuisine at Ceci Bar, he’s eager to bring a creative flair to every plate, blending distinctive elements in innovative ways.

Beyond the kitchen, Chef Alvarez enjoys swimming, soccer, and exploring Toronto’s diverse culinary landscape, all while spending quality time with his wife.

DISTRICT EXECUTIVE CHEF

ANDREW PICCININ

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

Shortly after graduating from Niagara College’s culinary management program, Chef Andrew landed a job as a cook at Canoe, Oliver & Bonacini’s critically acclaimed Canadian restaurant in downtown Toronto. Chef Andrew spent three years working under Executive Chef Anthony Walsh, who taught him to cook at a level he had never experienced. During his time at Canoe, the restaurant was named “The Best Restaurant in the City” by Toronto Life magazine.

In 2009, Chef Andrew was promoted to Sous Chef at Jump, O&B’s high-energy Bay Street hub, where he expanded their fresh handmade pasta program. In 2011, he left Jump to open and operate a boutique catering company alongside his wife. Chef Andrew returned to O&B in 2015 as Executive Sous Chef at Canoe, and then moved on to help open and lead the kitchen at Leña Restaurante, O&B’s South American inspired dining destination.

When O&B launched Parcheggio in 2018, Chef Andrew returned to his Italian cooking roots, drawing inspiration from his own Nonna’s recipes to spotlight delicious, honest food. His leadership through opening and beyond has diners clammering for his thoughtful scratchmade Italian fare.

In 2020, Chef Andrew was appointed District Chef for Oliver & Bonacini Hospitality. In this role, he continues to oversee the culinary direction at Leña, Parcheggio, Beauty Eats, Village Loft, Jump, and has also take on oversight of The Joneses and Ceci Bar. His unmatched creativity, exceptional understanding of flavours, and dynamic leadership are instrumental in crafting some of the city’s most memorable dining experiences.