Parcheggio, which translates to “parking lot” in Italian, refers to the restaurant’s location in a tongue-in-cheek way. As well, the name expresses our love of fun and enjoyment, and not taking ourselves too seriously.
A dynamic and confident addition to the North York neighbourhood, Parcheggio celebrates simple and creative Italian cooking, satisfying cravings with fresh handmade pastas, steaks, chops and seafood.
Serving lunch and dinner from Tuesday to Sunday, and weekend brunch, Parcheggio features a stylish dining room, several private and group dining spaces, and a large patio. Banquettes inspired by vintage Italian car upholstery, antiquated street lamps, and hand-painted parking lot graphics all pay homage to the Parcheggio name.
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.
Now, as Executive Chef of Parcheggio Ristorante, Chef Andrew is excited to return to his Italian cooking roots. Using authenticity as a guideline rather than a hard-fast rule, Chef Piccinin plans to feature a mix of local Ontario ingredients and premium Italian products. Drawing inspiration from personal experience, including his own Nonna’s cooking, Chef Andrew will craft delicious, honest food – well-made and simply presented.