Stumbled upon here for a Summerlicious offer in the Don't Mills hinterlands, almost forgot Fabbrica is part of the restaurant empire of a celebrity chef. What was the name again... Mark McEwan? Oh yeah, that's right... what's he big for?...
Yeah, I'm just here for the food. Unlike some of his more notable downtown eateries, Fabbrica is focused on casual-level upscale Italian familiar classics. A lot of attention was placed on interior design; this ain't your nonna's dining room.
They have a feature wood-burning oven, from which I'm sure my prosciutto pizza came out of. I love the thick flavourful, fresh slathering of tomato sauce, because that's how I like my pizza. Even their non-alcoholic drinks are refreshing and sublime.
The service from what I have witnessed is generally welcoming and accommodating, but needs work in the attention department. I don't know what your definition of "busy" is, but I doubt it takes the form of waiting a quarter-hour in a barely half filled restaurant for someone to stop at our table to say hello. I wouldn't mind eating here again if the chance arises nonetheless.
{TTC: 25 or 54 bus to Don Mills and Lawrence Aves.}