The restaurant—helmed by a chef with experience at Michelin-starred restaurants—will serve a seasonally rotating menu that focuses on Japanese, Nordic and Italian cuisines. The starting menu features hand-shaped parsnip cappelletti pasta with miso butter, caramelized yeast and Szechwan; confit potato with smoked creme fraiche and wakame caviar, a vegan caviar made from seaweed; and sour cherry cheesecake with poached cherries and panna cotta.
The beverage program will feature vegan, biodynamic and organic wines, sake and a range of nonalcoholic options.
The restaurant is aiming to operate as sustainably as possible, representatives said, using locally sourced ingredients, including some from the restaurant’s own hydroponic gardens and some foraged finds. Chefs will also repurpose food scraps and use them to create new dishes.
Fabrik’s space has a comfortable, intimate aesthetic, representatives said, providing only enough room for 16 people in two individual seating windows each night. Guests can either reserve the 6 p.m. window, which features a six-course tasting menu, or the 8:30 p.m. slot, which includes a nine-course menu. Reservations are required and can be made online.
Fabrik’s culinary program is led by co-owner and chef Je Wheeler, who comes with years of experience staging at Michelin-starred restaurants as well as working at vegan and vegetarian spots around the world.
“Our vision for Fabrik was a crossover of fine dining with the warmth of a mom-and-pop restaurant,” Wheeler said in a statement. “We are independently owned and operated, and have really put love into every detail.”
