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| - Visited in 2012/13 - Amazing, 5/5 stars
Visited in 2015 - Boy, what a let down
I made reservations 1-2 weeks in advance. We were seated in a corner of the bar area. I requested to be seated in the nicer part of the restaurant but apparently no seats were available. By the time I walked out and made a phone call to reserve seats at Nodo, a booth had magically opened up. I wanted to leave as there was no urgency in satisfying their customers but Nodo's in the west end and I didn't think we'd make it in time - so we stayed. Oh and 5 minutes after we were seated, they seated a family of 3 next to us in the area of the restaurant they were no longer seating to... BS!
The food certainly did not live up to Mark McEwan's standards.
2012/13:
Chicken - made to perfection, I finally understood why the judges on Master Chef, Cutthroat Kitchen, etc. were so hard on those chefs
Gnocchi - flavorful, the sauce complimented the texture and overall taste
2015:
Chicken - burnt and bland
Gnocchi - the gnocchi and sauce was just there, on the plate, it just didn't work
Ham pizza - the only reason for 2/5 rating, not bad
I don't think I'll ever return. I have high expectations for an establishment such as Fabbrica and once it's tainted, it's difficult to go back.
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