A great place for casual dining. Good food choices and perfectly cooked food. ambience was quiet and nice . Adding to that service was good too.
We enjoyed an excellent brunch at Fabbrica yesterday with a group of 8 friends. Besides good environment, good food, we really enjoyed our waiter Robin, he is a breath of fresh air. Next time we will ask for him specifically!
Every dish here was amazing! The menu is consistently satisfying. The service is dependable, the dishes are consistent. Drinks as well was so good. It was great experience.
Great Italian food at Fabbrica - definitely a special occasion kind of place rather than an everyday place (it is a little pricey). Pappardelle with braised short rib was really good
Nadege Kelechian Vergura
+4.5
Better than last time I came here. Every dish was amazing. The entire table of 6 is happy with their meal!
But rate, gnocchi, Arctic char, pizza, carpaccio, frutti, we tried so many dishes and all good!
Fabbrica is the Italian Restaurant from The McEwan Group located at Shops at Don Mills. It is focused on making authentic rustic Italian dishes, in which many of the ingredients sourced from Italy. Did you know? Fabbrica means “factory” in Italian. We sat at the piazza in the front and it was a beautiful space with
Last week, I went to Fabbrica in North York with my team at work. It is one of Mark McEwan’s restaurants and located right across the McEwan grocery store in North York. We started with some appetizers including some fries with truffle and grana padano cheese. They were so addictive! We also had some warm olives (which were some of the best I’ve had) and their signature meatballs. I forgot to take a photo of these because we ate them too fast.
Finally had a chance to come and try this place. It was wonderful! Service was excellent and friendly.
Fairly casual and fun atmosphere. Lots of tables with plenty of space. Love the big pizza oven in the back and the open window kitchen.
We had the pizza of the day with lamb sausage, risotto with zucchini, and the meatballs. For dessert we ordered the Panna Cotta with key lime - it was wonderfully tart & not too sweet. The espresso was good too.
I'll be coming back.
Came for dinner to celebrate Mother's day and it was amazing. The service was great and the food was perfect. The lamb porchetta was super tender and moist. The Octopus salad was delicious. The Octopus was cooked perfectly..not rubbery or chewy. My Bellini drink was strong! I'm not a drinker but one was good enough. Lol!
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I just want to comment that the atmosphere is very romantic and classic. If you need a first date location, pick this place. However, the waiters are very good-looking so your girl (or guy) may be very busy looking at other guys (cough).
[Food]
Awesome food. I just need to comment that their special ravioli is to die for. First of all, it’s super soft and the meat is well seasoned inside. You only get like 5-6 pieces for the $20 that you pay, so DON’T SHARE lols. My friend was very nice and gave me 1 piece, so generous lols. Some restaurants make that ravioli too thick, to the point where you can’t taste the content inside. This ravioli combines the right texture, thickness, and temperature so it’s a sure win. The funghi pizza that I ordered is very light and it’s great for those who love cheese. The mushroom taste is very subtle and I find this to be a good contrast to the normal pizzas that we eat (e.g. Canadian, meat lovers, vegetarian, etc.). The meatball wasn’t bad, we really liked the sauce but one can engulf that dish in less than 1 minute.
[Cost]
I put this section up because this is not a cheap restaurant. Honestly I would come back to try other foods but considering its price I definitely need to save up a bit. I personally don’t think the quality REALLY justifies the price they are serving their dishes at, but all in all it’s a pretty solid restaurant.
Fabbrica is a welcome addition to contemporary, fine dining restaurants in North York. It fits in flawlessly with the rest of the Shops at Don Mills and caters to those who don’t mind spending on a night out.
The menu is consistently satisfying, although not life-changing in any way.
I would return for the atmosphere, pizzas and brunch alone, and if I was looking to satisfy a large group with a variety of tastes.
The service is dependable, the dishes are consistent, and the McEwan grocery store across the road is worth a look.
Nonetheless, for authentic and memorable Italian food, a trip downtown is probably worth your time.
So delicious!! Attended an event here in the front area. It was so bright and airy! The appetizers were all delicious and we all ate our main courses so fast, I almost forgot to snap a picture!! Great atmosphere, drinks and food!
This Italian restaurant have a nice decor and it's a great place to hang out with friends. The menu provide a good variety of meat and vegetarian meal.
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She selected the Beef Carpaccio and I went with the Sicilian Garlic Soup. She said she didn't like radish until that dish. She could tell the meat was made in house; what a treat! I was worried that I would reek of garlic after having the soup, but my Aunt said it was roasted garlic. I had no idea t hat roasted garlic didn't give you garlic breath! Win! I was definitely worried about wilting plants. The garlic wasn't over- powering and the texture was fantastic. Time for the main course! Chef Aunt chose the Parpa rdelle and I went with the Grilled Shrimp. Now THAT is a ragu ! The parpardelle ragu perfectly balanced the acidity of the tomatoes and the savoury flavours of the spices. Again, that homemade feel makes it even better. And t he freshly shaved parmigiano reggiano brought it full circle. I'm a sucker for polenta, so when I saw the Grilled Shrimp came with polenta, I was sold. The shrimp in the sweet pepper/chili sauce with sausage was a fantastic mix. The warm, creamy polenta was like a warm blanket on a cold day. Made in-house, it mellowed the pepper and chili nicely. Two perfect dishes for a cold, snowy night. But...there's always room for dessert! Being a chocoholic, I chose the Chocolate Torta . My Chef Aunt, sticking with the theme of food I can't pronounce, went with the Pavlova di Fabbrica . The torta was heavy and rich. It really needed the berry compote to soften the richness. Now to the pavlova . I've never heard of it before and my Aunt insisted I try a bite. It was like tasting sun
Fabbrica Excellent Service. I took a guest for lunch and we both enjoyed the meal and the very attentive service - also liked the ambience and the free valet parking. Enjoyed the companion store McEwans right across the street where you can shop for unusual gourmet items.
Awesome Food, Great Service. I really enjoyed Fabbrica. The food was top-notch with high quality ingredients and exceptional flavour. The chefs went out of there way to ensure we could order vegan items. The service and atmosphere matched any fancy restaurant, but the vibe was relaxed. I was surprised by how many families with children were at the restaurant. A fine dining experience without the pretentiousness. The location isn't ideal, but it's worth the trip.
The octopus was tender and memorable. The risotto hit the spot but I had better at North 44. The dessert of warm sticky toffee pudding, chestnuts and espresso gelato is excellent! A great meal overall in a relaxed but sophisticated atmosphere. Service was brisk and friendly. Worth a try for anyone looking to have good modern Italian cuisine.
Love it!. I LOVE LOVE LOVE the Pappardelle dish!!! Never, ever, EVER change it or take it off the menu like the risotto!!!
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I liked it. After reading some so-so reviews about Fabbrica, I was skeptical, but still curious. We dined here on New Year's Eve, which can be the worst night to dine out, but it turned out good. We got a good table, and really liked the ambiance and the decor. The service was a bit slow to start, but once we finally ordered everything came together. Our server was alright...could have been a bit more pleasant. We really wanted to try the Marhgerita pizza, so we ordered this and the fritti for apps. The pizza was good, but the crust could have been a bit thinner. I still prefer Pizzeria Libretto for their pizzas. The smelt fritti with aioli was really good. For mains we had the orechiette and the seafood fettuccini. I thought the fettuccini was a bit too mushy and creamy, but my boyfriend really liked it. For dessert we had lattes, which were delicious. The portions were very big, but the fact we shared a pizza as an app didn't help the feeling that we were so stuffed! I thought we had a great time, casual atmosphere, and very comforting food. I will go back!
Just Amazing!. I have been going to this hot spot ever since the first day it opened and I'm always happy with the food. Great place for lunch or dinner. You can never go wrong with Mark Mcwean. He is simply the best in Toronto!
Oh and special THANKS to the executive chef Rob LeClair ...
I was concerned that Fabbrica would be just another overpriced Italian ripoff that Toronto seems to be cursed with. Yes it IS overpriced but at least the food is good and even interesting. I had the octopus to start. It was tender with fabulous flavor. The pizza was very well done though ridiculously salty. Other dishes were similar in quality. So, the restaurant should be dinged for the ridiculous prices but it doesn't suck. Hope this helps other 'spooners.
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Assertively modern but casual. We went to Fabbrica for our anniversary dinner in Oct '11. While we'd rate the overall experience at 7.5/10, I'd have to say it's not the best choice for a romantic, intimate dinner. Our request for a private seat meant we were put at the end of a long banquette, next to a party of six.
After that things picked up. Service was attentive without being over-bearing. The bread was warm and yeasty-fresh and Mcewen has obviously paid attention to the backlash against the Italian-style "panne tax" of charging for bread.
Insalata mista isn't the place for innovation - it was simple and straightforward, but the portion size was quite generous for an up-scale restaurant. Usually you can put it in you eye it's so small. Hubby had the strateccelli soup, which he said under-whelmed.
I opted for the Berkshire bacon chop with a request side of the gnocchi. Be warned: the chop is freakin' HUGE ! The veal chop is advertised at 10 oz which I thought would be too much for me, so chose the bacon chop. It's equally as big - good value. I could only finish half, and got the rest in a doggie bag (hell yes ! It was $28 and I'm not leaving such great chow on my plate. It was discreetly packaged in a Mcewan brown bag, waiting for me at the coat check. Classy touch)
The gnocchi are little pillowly carb-filled marshmallows of happiness. Awesome.
Hubby had the pappardelle with short ribs. He pronounced them very good, but not amazing. He could've ordered better - next time maybe one of the pizzas.
Salted caramel gelato was the ending - divine, but a little pricey at $8. I'd be happier paying $6 for the 3 tablespoon scoops.
The decor is assertively modern, but casual. However I'm really over the whole "open kitchen" thing. I don't need to see back of house staff working away while I dine. The exception is the pizza oven, which is a pretty cool piece of functional architecture.
Nice setting, the woodburning pizza stove was a good touch. Food was great, started with a cherry tomato and basil pIzza. Had the slow cooked beef Ragu on top of a creamy polenta. Followed by a sweet pea risotto. Desserts were creative and tasty. A modern take on the classic Italian tiramisu. Pistachio gelato was amazing highly recommend. Chef Rob was great and very hospitable as always.
Excellent!. Excellent linguine, it is fresh- made in house. The menu offers wine pairing suggestion for most of the dishes. I went with the wine suggested for the linguine and it was perfect ! I went there with some family, we were all very hungry, but when we left we were very full and satisfied. The service was attentive, the 6 of us ordered all different menu items and every one enjoyed the pizzas and pastas.
Good service, very attentive! Best steak I've had in awhile and the octopus was perfectly grilled!
It's certainly pricey but worth it. Portions are generous (can easily share many items), quality is fabulous and service is kind.
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Another hit by Mark McEwan - Delicious Food, Great Service - However, what's with the ever changing Menus?. I recently went to dinner at Mark McEwan's new restaurant, Fabbrica with a fellow "foodie" friend of mine, who recommended the restaurant. I had never heard of the restaurant before had definitely heard of Mark McEwan so it added weight to the recommendation.
The restaurant is located uptown at the Shops at Don Mills, which is a relatively new upscale shopping area in mid-town Toronto. The restaurant itself is located across the way from the McEwan fine foods store, cross-promotion! The décor was modern, simple, but chic. It wasn't difficult for us to get a table, probably because it was a weeknight, but also because the pricing is a bit on the mid/high end with entrees ranging from $25 - 30. I would say that this is unique offering in the uptown area because this is typically the type of restaurant that I would see downtown, in Yorkville, or at Yonge & Eg.
I really enjoyed dinner there and went back a week or so later with my husband. Over the two visits, I have sampled the Beef Carpaccio (to die for if you like this dish), the Risotto with Truffle sauce, the Meatballs (yum), the Linguini with Clams, and my personal favourite was the Manzo - braised beef shortribs - absolutely the best I've ever tasted and totally melt-in your mouth!
Now, on to some disappointing news! I went on their website today and noticed that they have completely revamped the menu (again), so I was really disappointed to see that because I have a few of my favourites from the menu and none of them are there anymore! I had actually read some reviews a month ago and people had commented that they have actually changed their menu a number of times since they opened because it's a pricey restaurant given where it is located, but some comments that I read were that they had lowered their prices and the finally got the menu right! If they keep on changing the menu, as they have done again in January, I think it will be difficult for them to get loyal clientele and it gives customers the impression of indecisiveness. People like some consistency as much as they like variety, so I think that they should find a menu that works, then offer some "specials of the day" to create variety. This is not to say that I won't go there again, but I am definitely less likely to go there as soon as I otherwise would have.
Better than I would have expected. Prior to going I read many of the bad reviews. So I was not expecting much. In short I went in not liking it, but came out thinking I would go back.
We made reservations for 5, but the table was not ready yet. We were waiting for about 30min. They did however apologize many many times. We passed the time at the bar where the bar tender was very nice and personable.
The food was good. Almost each dish had a unique flavour or mix which was new to me. The food was similar to what you'd find in little Italy but the place had a more posh downtown vibe, only located in North York.
No longer a miss. Many of the flubs in Amy Pataki's October review have been smoothed over. Bread is free, service virtually flawless, coat check now available, even porterhouse price has lowered.
Melt-in-your-mouth Berkshire prosciutto is presented lovingly with toasted french bread, pickled vegetables, and whole-grained mustard. Chef favoured lamb pizza proves to be worthy of its recommendation. Refills of bread were used to sop up the unimaginably delicious gnocchi sauce.
I ordered my food to go, so I can't say much about the service. But everyone was pleasant. The food was awesome!! Honestly the best marghrita pizza I have ever had, way better than Terroni. The sauce was to die for, the dough is perfect, crisp yet chewy! I'm in love! We also ordered the olives which totally hit the spot and the gnocchi, which was unlike any gnocchi I had ever had before. It was like they rolled the pasta and then just cut it. It also had a lighter texture, but wasn't bad, just wasnt gnocchi. But everything else about the dish was lovely, again amazing sauce!
Sticking with my normal frittata ($17), Fabbrica’s was piping hot and contains large pieces of artichoke and roasted tomatoes. The menu noted it also contained fontina cheese but I couldn’t taste it and actually found it seemed to be lacking something – maybe a stronger goat cheese would stand out better. However, there was plenty of shaved parmesan which melted onto the top of the fluffy frittata.
Served with a side of lightly dressed arugula salad, a fair portion of hash browns and wonderfully toasted, chewy and oiled ciabatta
Fabbrica, as the name might imply, runs the risk of feeling like a factory that pumps out food to institutionalized specifications (terroni, mercato). The centrepiece of the room is a wood-burning oven that looks so well-kept that you might mistake it for a decorative piece. The Caesar was done properly. The dressing had copious amounts of garlic and lemon with a hint of anchovy to scare of the vegetarians. The croutons were varied and pancetta took the place of bacon. The salmon was surprisingly better than Bymark’s fish and bean salad attempt. The bean salad tasted of the olive oil and balsamic mix so indicative of Italy while the cucumbers in their watery crunchiness offset the pasty beans. The gelato looks three brown eggs and tastes just as uninspired. And having dined with my Richmond Hill finan
Decided on Fabbrica for dinner. Another Mark Mcewan restaurant at Shops on Don mills, I wasn't sure what to expect but I guess you can't go wrong with any of his restaurants.
I must say that the service wasn't quite on the ball at this restaurant, but the look and feel and the food was all there. We ordered a linguine with shrimp and clams in a white wine sauce, as well as the risotto with sweet peas and cured foie gras. The linguine dish had fresh pasta cooked al dente with pretty fresh ingredients. The risotto I had expected to see a bit more foie gras but it was pretty hard for us to find a few tiny specks of foie gras. Instead there
A solid order for anyone who is a fan of battered calamari. It's not at all greasy, and is delicious with the spicy aoli dip. One order is plenty to be shared!
Fabbrica is celebrity chef Mark McEwan's latest restaurant, which is located across his namesake (upscale) grocery store at the Shops at Don Mills . The Italian word Fabbrica means factory, and here at McEwan's establishment, they aim to serve rustic Italian fare. But unfortunately, I detect a bit of a disconnect between the concept and the execution. Bright red Fabbrica signage I wouldn't necessarily call the food served here as rustic. When I hear "rustic Italian" food, I think of "peasant" food such as fagiole, sardine, cacciatore, osso buco, and ribollita - but none of them made their way into the menu. Instead, fancy versions of bruschetta ( crostini , $10), expensive salumi ($9 - $27), and gourmet pizzas ($16 - $22) take centre stage. It's not to say McEwan did not incorporate any of the rustic concepts because you'll find several items on the menu that are re-works of classic comfort food. For instance, polenta with ragu ($13), stracciatella alla Romana
Given the impressive Stefano Ferraro oven in Fabbrica, you should probably try their pizzas. However... I'm the difficult eater who's vegan! And I had an amazing meal at Fabbrica. Rob went out of his way to create a healthy, tasty, and substantial vegan dish for me. It was similar to the octopus salad, made with grilled tofu, chickeaps, capers, and fennel. As a vegan you don't expect such creativity and thought at a "normal" restaurant, so I was really pleased with Fabbrica. (Also pictured, a photo of my friend's Tutto Bene cappucino cocktail.)
One of my favourite italian restaurants in the city. I especially enjoy their patio in the summer. I like that their menu is simple but there is something for everyone. My must orders are the Salumi board and Octopus salad. They also have a great selection of wines.
Fabbrica is my favourite Italian Restaurant in Toronto. The food tastes like a Nonna from Italy is in the kitchen making it. Im partial to the Ricotta Gnocchi but the wood oven pizzas are so delicious too with that great wood char crust. The service is great and the restaurant feels comfortable and cozy and the room noise is perfect for having great dinner conversations without having to shout. I have been times and always enjoy it.
Brought my dad for bday celebration, and it was everything I hoped for!! Great brunch choices and very delicious . The service was also super! Thanks I will be back!
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This week, a group of hungry foodies emerged upon the Don Mills shopping centre for what we knew only as #legsandtie. As we approached the McEwan hotspot, Fabbrica in the sweltering 40 degree heat, we all crossed our fingers and counted our chickens that we wouldn’t be seated outside. This week was probably not a good week for patio eats, unless you want to receive your food raw and let it cook itself out there. Instead, we were greeted inside by the lovely Yvonne Tsui (@th3hungrycat) and caught up with our fellow food-lovin’ friends. Each with a camera (or two) in hand(s), the line up included @corecorina @momwhoruns @kiki_bff @wherejessate @AS_Toronto @foodigatorJ @1goatroti and @YashYanthi .
Upon being seated, Executive chef Rob LeClair came by to introduce our meal and start us off with a killer glass of Sangria. Seriously, there is nothing like a light refreshing wine cocktail when it’s too hot to breath outside.
The meal started off with a gorgeous loaf of freshly baked bread and a lovely salumi board, perfect for sharing, nibbling and lingering with friends throughout the night. ….
Next was fried smelts with an addictive aioli dip. As @th3hungrycat said the moment it was put down, “I never eat fries when there are smelts on the menu.” Amen, sister. These little puppies were light, crispy and bursting with luscious moisture within. And that aioli? Oh yes, I ate a lot more bread than I should have simply because smearing a little aioli on it made it absolutely irresistible.
Finally, the showshopper- the chicken. The event was called #LegsandTie to commemorate the act of trussing up a bird, exactly what chef Rob had done with the beautifully deboned organic Yorkshire Valley Farms chicken. The dish can be best described in Italian as involtini, meaning that the chicken had been stuffed, trussed, cooked and then sliced into little medallions. Served on a bed of fregola and garnished with a stuffed fried zucchini flower, the whole meal came together like a beautiful Italian dream. The chicken was lusciously juicy and seasoned perfectly, and the fregola offered a deliciously nutty aroma and toothsome bite. Mmm… and as my friend, Guy Fieri would say, you could garnish a flip flop with a fried zucchini flower this nice and I would finish off the plate. Chef Rob did a lovely job at celebrating the beauty in Yorkshire Valley Farms’ local organic poultry product.
And to finish off a fabulous summer meal, Chef Rob brought out a beautiful light and refreshing passion fruit pavlova. The meringue was crispy on the outside and pillowy within, sat atop a little bed of supple strawberries and enrobed with a tangy sweet passionfruit curd. I loved the little pop of the seeds from the passionfruit, which really complemented the marshmallowy texture of the meringue. Way to end a meal on a high note.
abbeyskitchen.com
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There are many reasons to choose a restaurant. In most cases, I have an extravagant formula that combines a number of factors including who I’m with, what’s trending, what my friends or websites suggest, how much I want to eat and whether or not booze will be involved. Others are less calculating. I’ve had guests who have requested vegetarian, clean and/or gluten free food. I have one who avoids garlic and onions and pork can be a sore spot. One of my most recent requests was simple:a place uptown with easy parking. Oddly, this proved to be a daunting task. I could hope for the best and try a place along Bayview or Yonge but parking availability is so random. Knowing my guest liked Italian food, Fabricca immediately came to mind. Located in the shops on Don Mills plaza, this member of Mark McEwan empire offers complimentary valet parking in addition to a parkade only a short distance away.
The spacious restaurant is complete with an outdoor patio, a full bar and a dining area with a view of an open kitchen which includes a wood fired pizza oven. Despite the pseudo-casual atmosphere, Fabbrica has all the components of a fine dining experience. The waitstaff are classically trained and a nicely dressed expediter quarterbacks the kitchen team, ensuring that a salad is neither under- or overdressed or that a parsley leaf is not out of place. I felt a bit like I was on an episode of Top Chef Canada for a second.
Picking a wine is always a bone of contention for me, especially when a table’s worth of palates are on the line. I wouldn’t classify myself as a connoisseur but I can tell the difference between a Merlot and a Cabernet Sauvignon so I could get by in a pinch. However, I’m not the guy to go to as a spokesperson when it comes to the dreaded taste test. Sure, I can speak in front of a room of 200 people but having to take the inaugural sip of pinot gris in front of a half dozen people is a daunting task. That said, I have never seen a bottle sent back. In fact, I was thinking it was more of a formality. Not tonight though. We order a bottle of Conundrum from California. My guest took the honours and had a sip. A perplexed look was followed by a second sip and an exclamation that the wine was fizzy. The waiter carried it away and returned shortly with a fresh bottle and an agreement that his call on the wine was correct. In the end, the conundrum was a great choice.
On this night I was in the mood for a salad and pasta. I started with the misticanza salad consisting of seasonal lettuce, fennel, celery, herbs and house dressing ($11). It was delicious in it’s simplicity. The dressing was refreshing and a perfect compliment to the fresh ingredients in the salad.
For the main I ordered the fettuccine with sweet peas, artichoke, pancetta, and crotonese ($20). The pasta was nicely cooked but the dish was too oily and the artichoke pieces were rather large and took away from the taste of the rest of the dish.
For dessert I couldn’t resist the rice pudding with arborio rice, strawberry rhubarb compote and aged balsamic ($11). Oddly enough, I’m not a rice fan but put it in a pudding and I’m a happy camper. In fact, it would likely be one of the five foods I would choose as a desert island choice. The rice maintained its firmness among the creamy base. The compote was hidden in the bottom but once accessible added a nice tartness to the sweet pudding. I thought the addition of the balsamic was brilliant and something I will do when I make rice pudding at home.
My Take
Fabbrica is set up to appeal to the masses. It has a bit of the old school Italian eatery mixed with a modern day spin, so it wasn’t surprising to see an array of patrons filling the tables. There was a delightful older couple who may have been celebrating an anniversary, a large table of businessmen laughing incessantly at their own jokes, a table of younger mothers (one of which began breastfeeding her child which raised a few eyebrows among the traditionalists) and even a suave young guy hoping to get to third base by treating his date to dinner including the sundae designed for two. Then again, maybe the other patrons looked at our table as the pretentious one which actually had the nerve to send back a bottle of wine because it was fizzy. In the end, the Fabbrica experience was pretty decent although I was a little disappointed given Mark “Mercurial” McEwan’s high standards on Top Chef Canada. The salad and dessert were fresh and vibrant although the oily pasta was average at best. In the end, I think there are better options in the city for fine Italian fare but if the thought of parallel parking on a busy downtown street or dishing out $20 to jam into a makeshift lot makes you cringe then this may be your place. Plus, you can mingle with “the haves” and get that Coach bag, Solomon jacket or go to across the way to McEwan for that expensive olive oil you always wanted.
The dinner I had here was delicious – every dish wowed me. The appetizer: meatballs. The main: pappardelle with braised short rib in tomato and basil sauce. The dessert: tiramisu. I have had all these dishes in other restaurants before but Fabbrica's version is no contest. Pasta was cooked just right and the short rib was tender and well seasoned. The tiramisu was the most memorable part of the meal. Haven't had tiramisu as moist and flavourful anywhere else. The service and atmosphere were fine – nothing stood out, which can be a good thing. I would consider going back and trying other items on the menu. Hope to be as impressed if not more!
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