¡Cinco de Mayo!

Celebrate Cinco de Mayo with bold flavours, flowing cocktails, and all-day fiesta energy!

¡Let’s fiesta

Eat, sip & celebrate #atCecis

We’re pouring $9 margaritas all day long. Choose from our Pineapple Margarita with bright tropical notes of pineapple and tamarind, our Habanero Margarita with a spicy kick and tajín rim, our Pink Cadillac Margarita with smooth lychee cactus pear and a touch of pink salt, or a perfectly balanced Classic Margarita.

Go all in with our Cinco de Mayo Special: 2 tacos and a margarita for $20.99. Pick your tacos from asada, adobo chicken, cajun fish, carnitas, or mushroom birria, then choose one of our featured margaritas to match.

Eat well, raise a glass, and join the fiesta.

¡Vamos!

BOOK YOUR TABLE

ADD-ONS FOR THE TABLE 

  • Guacamole + Chips vg 18

    smashed avocado, pico, tropical chips

  • PORK BELLY BITES 20

    morita glaze, anchovy–guindilla skewer

  • YUCA FRIES v 12

    ceci salt, lime aïoli

  • BRAVAS BRUSSELS v 16

    bravas aïoli, parmigiano-reggiano, escabeche veggies

  • MINI CARNITAS TOSTADAS 16

    three pieces, refried beans, salsa roja, pico de gallo, pickled onions

  • CAJUN FISH MINI TOSTADAS 16

    three pieces, cilantro crema, blackened haddock, iceberg lettuce

PRIX FIXE | 69 PER PERSON

VEGAN SUBSTITUTIONS AVAILABLE ON REQUEST

FIRST COURSE FOR THE TABLE

SERVED FAMILY STYLE

  • MINI CHORIZO TOSTADAS

    ONE PER PERSON
    refried beans, pico de gallo, salsa verde

  • BEET SALAD v

    feta + jalapeño dressing, chili honey, toasted pepitas

  • OYSTERS

    ONE PER PERSON
    aguachile, onion, diced pineapple

  • SHRIMP CEVICHE

    lime–ginger marinade, kiwi, grapefruit, ají amarillo

  • TAPIOCA CHICHARRÓN v

    ceci salt, lime aïoli, pickled veggies

CHOICE OF MAIN

  • LAMB BARBACOA TACOS

    two pieces, consommé, salsa roja, salsa verde, pico de gallo

  • GRILLED CHICKEN RIGATONI

    creamy chipotle sauce, sourdough, grilled cherry tomatoes

  • SEAFOOD FRIED RICE

    calamari, mussels, shrimp, sesame salsa macha

  • PORK CHOP + MOLE

    fingerling potatoes, squash, pickled veggies

  • FLAT IRON STEAK ASADO

    salsa verde, charred scallion, fries
    MAKE IT A 10oz STRIP LOIN +15

CHOICE OF DESSERT

  • CHURROS v

    cinnamon sugar, dulce de leche

  • TROPICAL SORBET vg

    lemon, grilled pineapple, tajín

  • GUINNESS CHOCOLATE CAKE v

    spiced whipped cream

FEATURE BEVERAGES

  • VERMUT ROJO 9

    sweet red vermouth, green olive, orange

  • VERMUT BLANCO 9

    white vermouth, green olive, lemon

  • espumoso 16

    parés baltà brut, cava, spain
    750ml BOTTLE 80

FEATURE COCKTAILS

  • clásica red sangria 15

    red wine, triple sec, cherry brandy, red vermouth, peach schnapps, fresh fruit
    12oz PITCHER 41

  • cava sangria 17

    cava, triple sec, brandy, white vermouth, peach schnapps, fresh fruit
    15oz PITCHER 47

  • cava margarita 17

    sauza silver tequila, codorníu cava clásico brut, passion fruit syrup, lime

  • ROSE GINTONICA 18

    dillon's rose gin, strawberry, pink peppercorn, rosemary, fever-tree premium tonic

  • lychee pisco sour 18

    el gobernador pisco, lychee, egg whites, hibiscus powder

  • OAXACAN OLD FASHIONED 18

    tromba silver tequila, coconut water, mole + tiki bitters, expressed orange oil, mezcal spritz

NON-ALC

  • Hibiscus Fizz 11

    sauza silver tequila, codorníu cava clásico brut, passion fruit syrup, lime

  • NARANJA NOTONICA 11

    hp juniper classic gin (0.5% abv), orange, lime, rosemary, fever-tree premium tonic

  • PEPINO NOTONICA 11

    hp juniper classic gin (0.5% abv), fresh cucumber, lime, basil, fever-tree premium tonic

AFTER DINNER DRINKS

  • CECI ESPRESSO MARTINI 17

    smirnoff vodka, licor 43, espresso, mole bitters, cinnamon, expressed orange oil

  • TRIFÁSICO 12

    baileys, espresso, steamed milk
    SERVED WARM

  • CARAJILLO 12

    licor 43, espresso
    SERVED WARM

  • MEXICAN FRAPPÉ non-alc 9

    chocolate, cold brew coffee, cinnamon, orange
    SERVED CHILLED

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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© 2024 Ceci Bar. All rights reserved.

¡Cinco de Mayo!

Join us on May 5 for bold flavours, flowing cocktails, and all-day fiesta energy!

¡Mother's Day!

Let us do the cooking while you focus on celebrating Mamá with a special brunch service #AtCecis. Book now!

FIESTA PLATTER FOR TWO

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

Prix Fixe

Treat yourself to three flavour-packed courses for just $49 with our prix fixe. Join us today!

¡O&B Gift Cards!

Redeemable at all O&B restaurants (including 15 in Toronto). Buy online!

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

May 10: 11am–3pm

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.