One Restaurant North 44 North 44 Caters Bymark McEwan

We deliver... “This is So Good!”

    The Fabbrica mission is to create the most authentic Italian cuisine we can from the finest possible ingredients – many of them sourced from Italy, like Roma tomatoes ripened in the San Marzano valley for our sauces, and flour hand-milled in Naples for our pasta and pizza dough.

    The style of cuisine is uniformly rustic and intended for the casual enjoyment in which it was originally conceived. Designed by Giannone Petricone - our 150-seat dining room is assertively contemporary, seasoned with accents of iconic Italian style. The room is anchored at the front with a long 15 seat bar, and at the rear, by our wood-burning brick pizza oven from Naples, in which our pizzas are rendered from raw to crisp as they should be, in fewer than 90 seconds. The atmosphere is casual and convivial. Fabbrica, the new restaurant from Mark McEwan.


    Hours: 11am-7pm Monday-Friday (seating available only in the PATH)

    Book A Table


    located at
    49 Karl Fraser Rd.
    Toronto, ON M3C 0E5
    Map & Directions


    SUN-THURS: 11:30AM-10PM
    FRI-SAT: 11:30AM-11PM

    Fabbrica Thornbury

    located at
    27 Bruce St S,
    Thornbury, ON N0H 2P0
    Map & Directions


    WED-SUN: 5PM-11PM


    Hours: 11am-7pm Monday-Friday (seating available only in the PATH)

    Chef Mark McEwan is bringing his rustic Italian fare to the downtown core with the opening of his second Fabbrica location at the TD Centre. Located at 66 Wellington St. W in The PATH, the new Fabbrica brings the authenticity and quality of the flagship restaurant to the bustling financial district.

    Using traditional techniques, heritage flours and the highest quality produce available, the Fabbrica culinary team lets ingredients shine. From handmade pastas and seasonal salads to roast porchetta and regional antipasto, Fabbrica delivers slow food served quick.

    The heart of Fabbrica is its open-concept double-decker ovens which bake distinctive Pizza Romana daily, served al taglio. Roman-style pizza is thicker, heartier and the delicious crust can stand up to a multitude of toppings. Pizza Romana is all about big, bold flavours like stronger cheeses, a medley of garden-grown veggies and generous amounts of sausage or salumi. Pizzas, sandwiches, pasta, an antipasto station and a varied Italian hot-table are available from 11:00am-7:00pm, Monday through Friday. Fabbrica’s commitment to quality products ensures each ingredient is at its peak and inspires original flavour combinations that will delight and surprise. See you soon.



    Pepperoni, Tomato Sauce, Mozzarella

    Fried Eggplant, Semi Dried Cherry tomatoes, Fior di Latte, Mozzarella, Basil Pesto

    Roasted mushrooms, Truffle Crema, Mozzarella, Pecorino, Basil Pesto

    Veal, Beef and Pork Meatballs, Roasted Peppers, Roasted Jalapeno Relish, Reggiano, Spiced Honey

    Pulled Chicken
    Dijon Crema, Garlic Rapini, Preserved Chili, Mozzarella, Artichokes


    Eggplant Grilled Cheese
    Crisp Eggplant, Marinara Sauce, Mozzarella, Olive Salsa, Basil

    Organic Chicken Meatball
    Basil pesto, Fior di Latte, Crispy Onions

    Sautéed Rapini, Preserved Chili, Garlic Aioli, Salsa Verde

    Veal Parmesan
    Veal Cutlet, Tomato Sauce, Mozzarella
    Additions: Roasted Peppers, Sweet Onions, Sautéed Mushrooms, Roasted Jalapeno Relish, Pickled Eggplant, Provolone Cheese


    Braised Short Rib, Tomato, Basil, Chili

    Ricotta Gnocchi
    Lemon, Stracciatella, Tomato, Reggiano

    Beef Bolognese, Reggiano

    Fogo Island Shrimp, Rapini, Chillies

    Vegan Gemelli
    Sweet Peas, Lemon Zest, Blistered Cherry Tomatoes

    Cold Antipasti Table

    Hot Table

  • Executive Chef - Andrew Ellerby

    Andrew Ellerby was born in Toronto and grew up in Burlington, Ontario where at the age of 17 he started as a cook in a small local restaurant. He went on to study Culinary Arts at George Brown College in Toronto and upon completion, began working as a cook at a well known fine dining restaurant in Hamilton. Within nine months, he became the head chef.

    His career flourished and he became employed as a Junior Sous Chef at Monsoon in Toronto, then in the late 1990’s he moved to Nova Scotia where he worked at The Upper Deck restaurant in one of the historic properties of Halifax as the Sous Chef.

    In 2002, Chef Ellerby returned to Ontario and began working under Mark McEwan as the Executive Sous Chef at Bymark and in 2007, McEwan appointed Andrew the Executive Chef at One in the Hazelton Hotel. At One, Andrew managed at kitchen crew of 55 cooks and was responsible not only for the dining room and patio but also the 24 hour room service for the boutique hotel.

    In early 2009, Chef McEwan pulled Andrew out of One and they began to work together on the launch of McEwan, a groundbreaking 23,000 square foot gourmet food store in the Shops at Don Mills focused on bringing restaurant dining home, with prepared meals based on the widely successful dishes from the restaurants.

    Once McEwan was up and running, Mark asked Andrew to once again stand beside him and help build Fabbrica, also in the Shops at Don Mills where he strives to bring the exacting standards of Mark McEwan to rustic Italian cuisine.

    Ellerby is quick to attribute his own success to the values of people that he works with. “I’m fortunate to work with a professional team of people that have a real passion for food”… “this organization values quality, we place consistent emphasis on using the finest ingredients and preparing them with skill and dedication”. It is his positive attitude and calm, kind nature that make Andrew such a pleasure to work with and is why Mark McEwan has appointed him Executive Chef of One, Fabbrica and McEwan.

    As if he didn’t have enough on his plate, Andrew was a key player in the formations of recipes for both “Great Food at Home” and “Fabbrica”, Mark McEwan’s best-selling cookbooks. He was also the driving force behind menu consultations for two new concept restaurants (Fetta and Nobel) that will be opening in 2013 at Toronto’s Pearson International Airport as well as a full offer of ‘grab and go’ items that will be sold in 12 kiosks throughout the airport’s terminals.

    Andrew now travels with Mark throughout the world. From Barbados Food Wine and Rum Festival to cooking demonstrations in Asia, Ellerby is up to any task that The McEwan Group poses to him. He is an extremely integral part of the company and will continue to aid in its growth.

    Chef de Cuisine - Missy Hui

    Missy Hui was born and raised in Hamilton, ON. After attending McGill University, Missy went on to attend Liaison College of the Culinary Arts where she graduated at the top of her class. After working overseas, Missy joined the McEwan Group in 2007 for the opening of ONE. Working her way though the ranks under the guidance of Rob Gentile (Buca) and Andrew Ellerby (ONE) she was promoted to Sous Chef at Fabbrica.

    In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize.

    Missy is always looking for opportunities to broaden her culinary horizons and enjoys pursuing all aspects of food - from competition, to staging, to assisting in kitchen skills development for kids at the CNiB. She has also had her food featured in a number of Canadian publications.

    A nine year veteran of The McEwan Group, Missy was recently promoted to Chef de Cuisine at Fabbrica. She is eager to contribute to the continued growth and success of The McEwan Group.

    Private Dining

    FABBRICA is able to provide a variety of different dining spaces, arranged to compliment your style of event. We have a semi-private dining room available for groups of up to 20, a bar/lounge that has beautiful al fresco seating, and a main dining room that overlooks our open-concept kitchen. Our menu offerings vary; we have a variety of 3 course group menus, Italian family style service, and passed appetizers that exhibit the most seasonal ingredients. We have event planners on site available to assist you with creating the perfect dining experience for your group.

    Private Function Inquiry

    (* fields are required)


    Frequently Asked Questions

    + When are the rooms available?

    + How many people can be accommodated?

    + Are there options for larger groups?

    + Is there a minimum associated?

    + How are the menus created?

    + Can we bring in a cake?

    Private Dining Menus

    A selection of suggested menus are available for your private room booking, recommended for groups of more than 10. We can also customize menus according to your wishes.







    Contact Us


    49 Karl Fraser Rd.
    Toronto, ON M3C 0E5
    Map & Directions

    Media Inquiries

    Jessica Rodrigues
    Director of Communications
    416.515.2020 x 226


    SUN-THURS: 11:30AM-9PM
    FRI-SAT: 11:30AM-10PM

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