The Fabbrica mission is to create the most authentic Italian cuisine we can from the finest possible ingredients - many of them sourced from Italy, like Roma tomatoes ripened in the San Marzano valley for our sauces, and flour hand-milled in Naples for our pasta and pizza dough.
The style of cuisine is uniformly rustic and intended for the casual enjoyment in which it was originally conceived. Our 150-seat dining room is assertively contemporary, but seasoned with accents of iconic Italian style. The room is anchored at the front with a long 15 seat bar, and at the rear, by our wood-burning brick pizza oven from Naples, in which our pizzas are rendered from raw to crisp as they should be, in fewer than 90 seconds. The atmosphere is casual and convivial. Fabbrica, the new restaurant from Mark McEwan.
The man, myth and legend continues. Mark McEwan recently opened his second establishment at the Shops at Don Mills. His latest endeavour, Fabbrica, is an Italian restaurant located directly across the street from the ultra chic supermarket that bears his name.
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The man, myth and legend continues. Mark McEwan recently opened his second establishment at the Shops at Don Mills. His latest endeavour, Fabbrica, is an Italian restaurant located directly across the street from the ultra chic supermarket that bears his name.
Upon entering, we notice that two very different dining rooms occupy the space. One is funky, casual, comes equipped with a bar and is infused with natural light. The other features an open kitchen with a wood-burning brick oven from Naples and strips of refurbished wood on the walls. It too, is casual yet cozy and more comforting. The servers are personable and accommodating. Not attentive enough, but none-the-less, its service with a smile.
Of course the food and drinks also play a vital role and considering it's a McEwan resto, I'm expecting near perfection. The Signora cocktail ($13) with Villa de Varda Pinot Grigio vodka, muddled grapes, Elderflower cordial and white cranberry juice provides a soothing start. And although we salivate when reading the Primi and Secondi selections on hand, we both decide to keep that pizza oven burning.
Although burnt in a couple of spots (over and under on one slice), the Funghi ($20), topped with mushroom, mozzarella and truffle crema is overall, a delicious, moist and fluffy pie. Meanwhile, the Margherita ($16), topped with tomato, basil, olive oil is good, but not great; a bit on the soggy side. Pizzas here are not thin crust; however, every pizza on the menu is prepared using a very unique Ontario virgin mozzarella, which gives it a noticeably lighter taste.
Desserts follow and they are a must. Tiramisu di Fabbrica ($10) features crispy caramel layers, white chocolate sponge, espresso mousse, amaretto mousse and frappucino. The Panna Cotta ($10) with vanilla custard, streusel, olive oil, and roasted figs, arrives presented in an over-sized plate. It's devoured within minutes.
The only thing left is the bill. And it's not too easy on the wallet.
Price: Dinner for 2 with wine, dessert, tax and tip: Between $150-$200
Atmosphere: Casual, yet classy
Wheelchair Access: Yes
Hint: Unless you like spicy coriander with your $32 beer, stick to the bottles to defray some of the costs.
Surprise, Surprise: This is Mark McEwan's fourth restaurant in Toronto. (His supermarket is across the street from Fabbrica)
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