Reviews & Posts

Chef  reviews Fritti at
"Mark McEwan's seafood fritti, particularly the one with fresh smelt and a lemon-caper aioli, is crisp and simple. Only someone with Mark's expertise can pull it off so well and with such simplicity."
Pizza Neapolitan
"This is the best Neapolitan pizza in the city. It's fired in a gorgeous oven. Chef Rob LeClair trained with one of the best pizzaiolos from Napoli. If you're craving pizza, Fabbrica is a must."

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