¡Last Sips of Summer!

Come fiesta on Ceci’s patio every Friday from 4pm-close!

Sip more, spend less.

Toronto summer isn’t over yet! Come fiesta on Ceci’s patio every Friday from 4pm-close. We’ve got live entertainment, drinks from $5, and a feature patio menu where every item is $15 or less.

Bring the crew, grab a table, and make those last summer Fridays count.

View the full menu below and book your table today!

Book your table

FRIDAYS @ CECI BAR | from 4pm 

$8 COCKTAILS

  • Verano (1.5oz) 8

    local spirit vodka 8, dry vermouth, jarritos grapefruit, lime, egg white

  • Mexican Mule (1.5oz) 8

    dejado silver tequila blanco, lime, fever-tree ginger beer

  • Gran Bahía (1.5oz) 8

    runners white rum, triple sec, pineapple, lime, grenadine, angostura bitters

$8 GLASSES OF WINE (5oz)

& $39 BOTTLES (750ml)

  • Family Tree ‘The Goat Lady’ CHARDONNAY 8/39
  • Family Tree ‘The Padre’ CABERNET-MERLOT 8/39

$6 READY-TO-DRINK COCKTAILS 

& SPIRITS

  • Dejado Sparkling Margarita (355ml) 6

    a refreshing take on a classic summer cocktail with lime juice, agave and a thai chili kick

  • Local Spirit Distilling Co Pure Drive Lemon Lime (473ml) 6

    a burst of citrus with a hint of tropical coconut, this electrolyte infused, still vodka beverage will keep you hydrated all day long
    NO SUGAR ADDED (1g PER CAN), GLUTEN-FREE, VEGAN FRIENDLY

  • Local Spirit Vodka 8 (1oz) 6

    handcrafted in small batches, a smooth body paired with delicate floral tasting notes

  • Dejado silver tequila blanco (1oz) 6

    born in the agave fields of jalisco, mexico and bottled locally in ontario, canada

  • LOCAL SPIRIT DISTILLING CO Runners White Rum (1oz) 6

    a sweet white rum with rich oak and vanilla tasting notes, attributed to the two years it spends in barrels in the caribbean

$5 BEER

  • Lost Craft Lost Light Lager (355ml) 5

    a light-bodied, clean, crisp lager with subtle notes of green tea, apple, and citrus, best served cold and enjoyed with friends

SHAREABLES

  • PATATAS BRAVAS v 9

    bravas aïoli, parmigiano-reggiano, pickled vegetables, ceci herbs

  • YUCA FRIES v 10

    citrus aïoli, ceci salt

  • GUACAMOLE + CHIPS vg 11

    tropical chips, pico de gallo

SNACKS

  • JUAN’S CARNITAS SOFT TACOS 12

    two pieces, pork shoulder + belly, pickled vegetables, salsa roja, pico de gallo, cilantro

  • MUSHROOM BIRRIA TACOS V 12

    two pieces, cabbage, jack cheese, salsa verde, consommé

  • MINI TUNA TOSTADAS 13

    three pieces, sesame, chipotle mayo, guacamole, pico de gallo

  • MORITA GLAZED PORK BELLY SKEWERS 14

    anchovy, olive, guindilla pepper

  • CHICKEN QUESADILLA 15

    grilled chicken, salsa roja, pico de gallo, guacamole

V – vegetarian    VG – vegan
vegan substitutions available on request

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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¡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!

¡O&B Gift Cards!

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

¡Last Sips of Summer!

Join us on the patio from 4pm every Friday for live entertainment, drinks specials, and a feature patio menu!

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

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