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. Designed by Giannone Petricone - our 150-seat dining room is assertively contemporary, 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.
Latest Reviews
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Alva Ashen
22 Feb 2018
4.0
Parking: 4.0
Accessibility: 4.0
Toilets: 4.0
Staff: 4.0
Read All ReviewsThe entrance to Fabbrica is unobstructed as it is on the corner of a large outdoor mall. There is a working automatic button for both doors. Indoors there is no level changes, no carpet, no textured flooring, and very wide walkways. There is a separate accessible/family style washroom that can be found beside the open kitchen down the bright hallway. Food was good but it was bust day so have to wait a while.