Scoot on Over to Parcheggio in the Heart of North York
In addition to the warm and welcoming dining room, Parcheggio offers a variety of private and semi-private dining spaces and a patio, perfect for corporate or social events. Paired with our authentic Italian menus that can be customized to suit a wide range of styles and budgets, we’re ready to host your group’s next special occasion.
Online Booking Now Available
You can now submit event booking requests for Parcheggio’s private dining rooms directly through the Parcheggio website!
Banquettes inspired by vintage Italian car upholstery, antiquated street lamps, and hand-painted parking lot graphics all pay homage to the Parcheggio name, which translates to “parking lot” in Italian.
Via: 25 seated | 35 reception
Strada: 14 seated | 24 reception
Via-Strada: 45 seated | 60 reception
Carro: 45 seated | 70 reception (semi-private)
Patio: 80 reception
Curated Event Packages
Whether you’re planning a business luncheon or a dinner with your whole department, Parcheggio is ready to serve! Featuring a variety of express lunch menus, multi-course prix fixe menus, and family style options, we’re happy to customize our offerings to suit your style.
Social Events & Celebrations
From baby showers to retirement parties, you can map out your own route at Parcheggio! Choose an expansive selection of passed canapés and signature cocktails, or sit down and tuck into a five-course family style meal – the pasta-bilities are truly endless!
Parcheggio Event Venue
Frequently Asked Questions
What are your private and semi-private dining space capacities?
Our private and semi-private dining spaces can accommodate up to 75 guests. For additional information, get in touch with an event specialist at email@example.com.
Bugatti — 15 seated (semi-private)
Via — 25 seated | 35 reception
Strada — 20 seated | 25 reception
Via-Strada — 45 seated | 60 reception
Carro — 56 seated | 75 reception (semi-private)
How are menus created?
“Italian food is in my bones. It’s my heritage. I feel a joy cooking Italian food that I don’t get very often.
Chef Andrew Piccinin