TORONTO — Oliver & Bonacini (O&B) has announced the opening of Ceci Bar at the corner of Yonge and Front Streets in Toronto. Taking over the former O&B Café Grill patio and bar space in Berczy Square, the new cantina embraces pan-Latin cuisine and cocktails.
The name Ceci Bar is a nod to Cecilia, the daughter of O&B corporate executive chef Anthony Walsh. Taking inspiration from the culture and cuisine of South and Central America, Ceci Bar’s menu was developed by O&B district executive chef Andrew Piccinin with support from newly appointed chef de cuisine Juan Alvarez. Highlighting a selection of snack-sized bocadillos, ceviches, tacos, seasonal salads and large plates designed for two, traditional Latin dishes form the basis for re-inventions.
Stars of the menu include Spicy Plancha Red Prawns ($30) with salsa macha, morita chile, and cheesy corn and summer squash calabacitas; vegetarian Mushroom Birria Tacos ($16) with cabbage, cotija cheese, salsa verde and a consommé for dipping; and Grilled Flat Iron Steak Asada ($38) with charred green onion, tomatillo, and fries dusted in Ceci’s housemade salt. Shared plates include Whole Peruvian Chicken Rice ($59) comprising of arroz con pollo, cilantro, charred corn, and red onion escabeche, and Bistecca for Two ($155) featuring a sliced 36-ounce bone-in rib eye parilla with salsa verde, served with cabbage salad and fries. For a frozen post-meal treat, diners can delight in Mexico’s version of a popsicle with an assortment of fruity Paletas ($8) in flavours such as seabuckthorn, haskap berry and cactus pear and mint, with the option to add a shot of tequila. For something a little more decadent, the Basque Cheesecake ($15) with haskap berry and lime is a crowd pleaser.
Ceci Bar’s beverage program emphasizes tequila, mezcal, pisco and cachaca and features a mix of classic favourites such as margaritas, sangrias, gin and tonics, piña coladas and caipirinhas, alongside modern Latin cocktails such as Pisco Paper Plane with el gobernador pisco, aperol, amaro Montenegro and lemon, and a Mezcalita made with agua santa mezcal, espolón reposado tequila, triple sec, lime and black lava salt. Plenty of low- and no-alcohol options are also available, such as the Pepino Notonica made with hp juniper classic gin (0.5 per cent ABV), fresh cucumber, lime, basil and fever-tree premium tonic.
Designed by Solid Design Creative, Ceci Bar transports guests to a summery, open-air escape adorned with rich colours, textures, greenery, and art. The space features an 136-seat covered patio and an intimate dining room and bar display. Unique decor elements include the custom Peruvian textiles and a chandelier made from recycled bottles adorned with shades handcrafted by Colombian artisans and a mosaic art installation behind the bar that uses re-purposed tile off-cuts and vintage ceramics.
“Ceci Bar is vibrant and energetic, embodying the essence of Latin America’s rich culinary traditions,” says Piccinin. “By drawing from the diverse palates of countries such as Peru, Mexico, Argentina and Brazil, we can offer a truly unique menu in a space that reflects the boold colours, textures, music and culture of the Americas.”
