Its unpretentious, casual, family oriented, ingredients sourced directly from Italy, warm and inviting. 150 seats complete with a wood burning brick oven imported for Mark McEwen’s newest venture, Fabbrica. I really didn’t find anything I liked or disliked on the menu. I started out with mixed warm olives with fennel, chili and oregano – simple, tasty. I also tried the fritti – crispy smelt and lemon aioli make a nice combination, earthy, tart then finishing creamy. I love the open kitchen, you can even watch your pizza being baked; on that note the pepperoni pizza was good, tasty simple ingredients. If you expecting something outstanding, or spectacular – you’re holding the bar to high. It’s a family restaurant that feels more like a trendy, new hot spot in downtown Toronto. It’s not fine dining, its fun dining.