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  • Came here last weekend with Miss P and another couple. Was really expecting good things from the famous and renowned Mark McEwan, but the food just didn't live up to the hype. We did enjoy ourselves but it was only because of good company and 2 bottles of wine. We started off with the Arancini balls and beef carpaccio. This was my first go at carpaccio - maybe I just dont have the palate for it, but I just didn't find anything special at all about it. The arancini came in multiple small balls- nice crispy texture, mild in flavoring - good, not special. The white sauce it came with didn't really do anything. I would've preferred a tomato sauce instead. For my main, I was thinking between the ravioli or the seafood linguine, so I asked our server...and she recommended the linguine. She said it's Mark's favourite - he orders it every time he's here for lunch. Sold! What a disappointment. The pasta was dry, stuck together, and pretty much flavorless except for the chilli. The worst was the watery mess left on my plate underneath the pasta. This plate alone would give Fabbrica zero stars. Miss P ordered veggie pizza. Wood-burned ofcourse. Again, not bad...but then again, nothing special at all. I like the wood-burned pizza, but its the same as the other 50+ restaurants in Toronto. I expect more from this supposed "Top Chef". For dessert we had the Budino al Caramello. Very nice presentation sticky toffee, topped with espresso ice cream and some caramel brittle. Good stuff - loved the espresso ice cream. Our service was really good, except for recommending such a weak dish. I could proabably give Fabbrica 3 stars if it was just another restaurant...but I expect more from a Top Chef who expects more from my wallet.
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