Name: Fabbrica Contact: TD Centre, Concourse Level, 66 Wellington St. W.., 416-214-0320, fabbrica.mcewangroup.ca Neighbourhood: Financial District Owners: Mark McEwan Chefs: Head chef Justin Graham (One), Brooke McDougall (Bymark) and Drew Ellerby (One, Bymark)
The food
Hot and cold dishes from all over the Italian boot, everything from Roman pizza to Tuscan bruschetta and Sicilian arancini. There are always at least a dozen dishes on the hot table including meatballs, chicken cacciatore and gnocchi bolognese, all sold by weight, in addition to sandwiches and a 26-item antipasto bar.
Let’s take a look at some of the items you’ll find at the antipasto and hot tables.
Mixed olives.
Caprese salad.
Baby gem lettuce topped with pickled onions and a buttermilk-avocado dressing—the most popular salad of the bar.
Pomodoro crostini.
Roasted carrots with ricotta and spiced honey.
Veggies, like these beans here, and shrimp.
Porchetta!
Roasted seasonal veggies tossed in balsamic. (Hi, Drew!)
The veal parm sandwich comes with a deep-fried cutlet slathered in tomato sauce and gooey mozzarella ($12). Additional ingredients (pickled eggplant, provolone, roasted peppers) cost an extra $0.75 each.
The porchetta sandwich is topped with salsa verde (parsley, shallots, garlic, capers, olive oil), sautéed rapini, preserved chilies and a smear of garlic aïoli. $12.
It took months to perfect the pizza dough. They tried dozens of flours, and mixed and matched blends from various grains. They ended up with an Italian product (made from Canadian wheat) that’s high in protein. The resulting 72-hour-proofed dough has a crispy bottom, but a super-fluffy crust that’s both chewy and airy.
A square of pepperoni pizza with a side of preserved chilies. $5.50.
The eggplant pizza is topped with fried eggplant, semi-dried cherry tomatoes, fior di latte and mozzarella. $6.50.
The porchetta pizza is topped with mustard-truffle sauce, garlic rapini, preserved chilies, mozzarella and ricotta salata. $6.50.
A bowl of beef bolognese spaghetti. $16.
Just in case you don’t want to DIY it up at the hot table, there are some prepackaged meals, as well.
And prepared sauces to-go.
And cheese and meat from the Cheese Boutique, too.
The drinks
There are all the usual soft drinks on offer, along with some harder-to-find Italian pops like Lemoncoco and Limonata.
The space
The 2,900-square-foot space is jam-packed with food. There’s a take-out counter, an antipasti bar, a hot table and fridges packed with grab-and-go dishes, sauces and charcuterie board staples. And in the nooks, where there wasn’t room to stuff a fridge, there are shelves stocked with imported Italian goods like dried pasta, oils and balsamic vinegars.
There’s no seating in Fabbrica, but a clutch of nine communal tables in the hallway are reserved for McEwan customers.
, Brooke McDougall (Bymark) and Drew Ellerby (One, Bymark)
The food
Hot and cold dishes from all over the Italian boot, everything from Roman pizza to Tuscan bruschetta and Sicilian arancini. There are always at least a dozen dishes on the hot table including meatballs, chicken cacciatore and gnocchi bolognese, all sold by weight, in addition to sandwiches and a 26-item antipasto bar.
[caption id="attachment_459303" align="aligncenter" width="3300"] Let's take a look at some of the items you'll find at the antipasto and hot tables.[/caption]
[caption id="attachment_459321" align="aligncenter" width="3300"] Mixed olives.[/caption]
[caption id="attachment_459293" align="aligncenter" width="3300"] Caprese salad.[/caption]
[caption id="attachment_459320" align="aligncenter" width="3300"] Baby gem lettuce topped with pickled onions and a buttermilk-avocado dressing—the most popular salad of the bar.[/caption]
[caption id="attachment_459319" align="aligncenter" width="3300"] Pomodoro crostini.[/caption]
[caption id="attachment_459294" align="aligncenter" width="3300"] Roasted carrots with ricotta and spiced honey.[/caption]
[caption id="attachment_459292" align="aligncenter" width="3300"] Veggies, like these beans here, and shrimp.[/caption]
[caption id="attachment_459308" align="aligncenter" width="3300"] Porchetta![/caption]
[caption id="attachment_459315" align="aligncenter" width="3300"] Roasted seasonal veggies tossed in balsamic. (Hi, Drew!)[/caption]
[caption id="attachment_459314" align="aligncenter" width="3300"] The veal parm sandwich comes with a deep-fried cutlet slathered in tomato sauce and gooey mozzarella ($12). Additional ingredients (pickled eggplant, provolone, roasted peppers) cost an extra $0.75 each.[/caption]
[caption id="attachment_459307" align="aligncenter" width="3300"] The porchetta sandwich is topped with salsa verde (parsley, shallots, garlic, capers, olive oil), sautéed rapini, preserved chilies and a smear of garlic aïoli. $12.[/caption]
[caption id="attachment_459305" align="aligncenter" width="3300"] It took months to perfect the pizza dough. They tried dozens of flours, and mixed and matched blends from various grains. They ended up with an Italian product (made from Canadian wheat) that’s high in protein. The resulting 72-hour-proofed dough has a crispy bottom, but a super-fluffy crust that’s both chewy and airy.[/caption]
[caption id="attachment_459304" align="aligncenter" width="3300"] A square of pepperoni pizza with a side of preserved chilies. $5.50.[/caption]
[caption id="attachment_459301" align="aligncenter" width="3300"] The eggplant pizza is topped with fried eggplant, semi-dried cherry tomatoes, fior di latte and mozzarella. $6.50.[/caption]
[caption id="attachment_459306" align="aligncenter" width="3300"] The porchetta pizza is topped with mustard-truffle sauce, garlic rapini, preserved chilies, mozzarella and ricotta salata. $6.50.[/caption]
[caption id="attachment_459312" align="aligncenter" width="3300"] A bowl of beef bolognese spaghetti. $16.[/caption]
[caption id="attachment_459309" align="aligncenter" width="3300"] Just in case you don't want to DIY it up at the hot table, there are some prepackaged meals, as well.[/caption]
[caption id="attachment_459310" align="aligncenter" width="3300"] And prepared sauces to-go.[/caption]
[caption id="attachment_459295" align="aligncenter" width="3300"] And cheese and meat from the Cheese Boutique, too.[/caption]
The drinks
There are all the usual soft drinks on offer, along with some harder-to-find Italian pops like Lemoncoco and Limonata.
The space
The 2,900-square-foot space is jam-packed with food. There's a take-out counter, an antipasti bar, a hot table and fridges packed with grab-and-go dishes, sauces and charcuterie board staples. And in the nooks, where there wasn’t room to stuff a fridge, there are shelves stocked with imported Italian goods like dried pasta, oils and balsamic vinegars.
[caption id="attachment_459298" align="aligncenter" width="3300"] There’s no seating in Fabbrica, but a clutch of nine communal tables in the hallway are reserved for McEwan customers.[/caption]
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