Celebrity Chef Mark McEwan has created a beautiful modern Italian space with Fabbrica, complete with huge, leather-appointed booth seating and rooms done in dark and light woods with gun metal blue appointments.
The centerpiece of it all is the grand wood-burning oven imported from Italy.
The pizza isn’t as thin as Queen Margherita or Libretto and, at first, it makes you wonder because it doesn’t defy gravity the way pizza aficionados in Toronto are used to.
But, don’t be mistaken, this is authentic Neapolitan-style pizza and, once you start eating it, the slightly thicker crust and quality of the ingredients shines through.
Our favourite was the Capicollo – mozzarella, hot capicollo, basil and tomato – and we couldn’t get enough of the sauce, a real show stopper.
The skirt steak, served over wild arugula, smoked tomato, and pickled onion, isn’t cheap at $19 but it’s a definite winner as well. The steak, served medium rare, comes out on a large wooden plank and is well portioned.
The menu is dominated by pizza, pasta, salads and salumerie and they have their own beer on draft – pricey at $9 but also very solid.
Considering they’ve only been open for two days, staff were fairly competent and attentive.
Fabbrica, 49 Karl Fraser Rd., 416-391-0307.
