Chef Mark McEwan to Open New Fabbrica Restaurant


TORONTO — Chef Mark McEwan is bringing his regional Italian cuisine to the downtown core with the opening of his second Fabbrica location at the TD Centre.

Fabbrica’s rustic menu, spearheaded by executive chefs Andrew Ellerby and Brooke McDougall, will feature an array of house-made pastas, fresh-baked pizzas and hearty sandwiches alongside a variety of seasonal salads, cold antipasti and hot cicchetti. With a commitment to authenticity, Fabbrica will deliver slow-cooked food served quickly.

“I love the ostensible simplicity of Italian cuisine; it’s all about technique and quality,” says McEwan. “Some of my favourite meals have been at the counter in a local haunt where I get to see the slow-cooked porchetta waiting to be stuffed into crusty bread or just point and pay at a tray of baked pizza. I want to bring these thoughtful flavours, singular ingredients and a relaxed, convivial atmosphere to the financial core.”

The focal point of the new Fabbrica is its open-concept triple-decker oven, which will churn-out distinctive Pizza Romana daily, served al taglio. Pizza Romana is synonymous with bold flavour combinations and the thick, yet soft and springy, crust can stand up to a multitude of toppings.

“We will have a daily hot table, selection of cold antipasti and a rotating selection of made-to-order Pizza Romana, sandwiches and salads,” says Ellerby. “The varied menu will let us showcase Fabbrica’s signature dishes as well as some well-guarded family recipes and techniques I picked up from my Calabrian mother-in-law. Italian cuisine varies from region to region and we are excited to explore all that Italy has to offer with our guests.”

The 4,200 -sq.-ft. space will also have a retail section where guests can purchase hand-made pastas, sauces, gelato and frozen ready-made meals.

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