TORONTO — Oliver & Bonacini Hospitality (O&B) has launched its latest venture — Parcheggio Ristorante — at Bayview Village in Toronto.
The culinary program, led by Anthony Walsh, corporate executive chef of O&B, pays tribute to Italian cuisine — focusing on pasta and steaks. Parcheggio’s kitchen will be helmed by executive chef Andrew Piccinin, who has been cooking with O&B since 2006, most recently as senior sous chef at Leña Restaurante in Toronto.
“Parcheggio offers a complete sensory experience,” says Walsh. “Right when they walk through the door, guests are immersed in the action and mouth-watering aromas and can taste the passion for food that drives this restaurant.”
Focusing on authentic Italian and local ingredients, Parcheggio’s menus feature housemade pastas, a selection of antipasti and salad, Italian-style steaks, chops and seafood, as well as classic Italian sandwiches served on housemade focaccia. Dishes include whipped-ricotta bruschetta with honey and walnuts ($13); risotto with sweet peas and bay scallops ($26); Nonna’s 10-layer lasagna with meat ragu, mozzarella and basil ($23); branzino fillets with wild fennel, lemon and gremolata ($32); and cacciatore-style pork-shank osso buco ($28).
Parcheggio’s wine list balances a selection of Italian and local varietals and features three whites, two reds and one sparkling wine on tap. The cocktail menu focuses on classic cocktails — including five takes on the classic Negroni — as well as a variety of mocktails and Italian craft sodas.
The 208-seat space, designed by Solid Design Creative, features solid-oak millwork, rich and soft leathers and Carrara marble alongside steel and concrete. Banquettes inspired by vintage Italian car upholstery, antiquated street lamps and hand-painted parking lot graphics give a nod to the restaurant’s name, which means “parking lot” in Italian.
The design also allows the restaurant to be converted into several private spaces. Parcheggio features three distinct rooms that can accommodate up to 75 guests.