Fabbrica

Went to Mark McEwan newest restaurant Fabbrica last weekend for lunch. It's a traditional Italian concept restaurant with the requisite antipasti, primi and secondi headings. They also have a Wood burning brick oven from Naples which cook their Neapolitan pizzas in 90 seconds... since we went for lunch, we only order a main each so this will be a short post.

 The wood burning pizza oven

 Their bread was served warm and was super fresh

(we had a second)

 Margherita Pizza

~ nothing special, found that there's a big too much sauce and sort of overwhelm the mozzarella and basil taste. Really not worth the $16 and would really have wish I went back to my favorite Pizza Libretto =P

Chili Oil to go with my pizza

Ben order a pint of McEwan's own brew ~ fresh light beer

Their cocktail and glass of wine are very over priced, so I didn't feel like to order one

 

Esposito Panini

~ Bershire prosciutto, roated peppers, aged provolone and antipasto di Fabbrica

Too much prosciutto that it's over salty and the bread was a tiny bit over toasted (feel as if it'll cut your mouth when you chew). Too much beans in the salad although it was super refreshing and with it has more cucumber and tomatoes

Side of Polenta 

~w/ roasted garlic and mascarpone

Good texture (not overly creamy or smooth) and great flavour

There's also a small curing room where salumi hang from the ceiling and the walls are lined with jars of pickled vegetables

 Verdict:

I don't think I'll go back  anytime soon

Really average tasting and really not worth the price tag although that's the cheapest you get for McEwan's food.

P.S.: bought 2 dessert / petits fours at McEwan Food Market across the street. Super sweet & over priced = no good!!!