Slow food served quickly is the motto for Mark McEwan’s newest Fabbrica location housed in the PATH. The highest quality produce McEwan can get his hands on is treated by chef Justin Graham with the same traditional Italian cooking techniques used at the two other Fabbrica locations, which ensures their ingredients shine. The menu is comprised of handmade pastas, roast porchetta, seasonal salads, antipasto, hearty sandwiches and Fabbrica’s famous Roman-style pizza with toppings, flavours and sauces ever changing based on what is in season. In a rush or in a group, gluten-free or a complete carnivore, Fabbrica can cater exactly to what your appetite desires.
