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 the 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.