¡Happy Hour!

Dive into delicious drinks at cool prices, Tuesday through Sunday!

TURN UP THE HEAT ON HAPPY HOUR

Whether you’re winding down after work, enjoying an evening out or kicking off your weekend with a boozy brunch, our vibrant Latin oasis is one of downtown Toronto’s best Happy Hour deals.

Join us Tues–Fri from 4–6pm, Sat from 11am–6pm and Sun from 11am–4pm for drinks and beers as low as $6, $9 glasses of vinos (5oz), $7 snacks, and half-price bottles of wine! 

View our offering below and experience Ceci Bar’s lively energy — it’s a fiesta in the making!

BOOK YOUR TABLE

Tues–Fri 4–6pm | Sat 11am–6pm | Sun 11am–4pm

  • Mixed drinks 1oz/2oz
    6/10
  • selecciÓn de cerveza 16oz
    6
  • vermut rojo 2oz
    6

    sweet red vermouth, green olive, orange

  • vermut bianco 2oz
    6

    white vermouth, green olive, lemon

  • rebujito 2oz
    8

    manzanilla sherry, lemon-lime soda, spearmint

  • kalimotxo 3oz
    6

    red wine, coca cola, orange

  • selecciÓn de vinos 5oz
    9
  • half-price bottles of wine

  • YUCCA FRIES v

    citrus aïoli

  • smashed avocado + chips v

    tropical chips, tortillas, pico de gallo

  • CASSAVA CHICHARRÓN v

    lime aïoli, ají spice

  • LALA'S TORTILLA DE PAPAS v

    potato, egg, onion, laurel, rich + fruity olive oil

  • PAN CON TOMATE v

    sourdough, crushed tomato, garlic, flaky salt, olive oil

  • ROASTED MARCONA ALMONDS v

    flaky salt, olive oil

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¡NOW OPEN!

We've officially opened our doors! Book your table today.

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.

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

HOURS

We’ve officially opened our doors! We look forward to welcoming you to Ceci Bar.

DINNER
Tues–Thurs: 4–9pm
Fri & Sat: 4–10pm

BRUNCH
Sat & Sun: 11am–4pm

HAPPY HOUR
Tues–Fri: 4–6pm
Sat: 11am–6pm
Sun: 11am–4pm

BAR
Tues–Thurs: 4pm–10pm
Fri: 4pm–11pm
Sat: 11am–11pm
Sun: 11am–4pm