The West End has gained a strong addition to its already formidable pizza game.
After several weeks poking my head in the door of Pizza Fabrika and asking if they’d be open soon ("Not yet!" I was told. "What, are you hungry?"), I was finally invited to check out the space, outfitted with white pine tables, an open kitchen and pizza-themed revolutionary posters. The pizza is spectacular. Exceptional toppings—like the Funghi’s unconventional assortment of fresh mushrooms and the Puttanesca’s divine mix of olives, caper berries and white anchovies (which, rather than read as salty little hits, are full filets of soft, mild, slightly lemony fish)—are perfect atop Fabrika’s thin-but-not-floppy sourdough crusts. I’ll be going back for the Dukkah (crushed, spiced hazelnuts served with bread) and desserts, which come presented in glass mason jars. Add friends and Sunset Beach to a couple of pizzas and several jars of dessert from Fabrika and you’ve got a perfect West End evening.
Yes, actually, I am hungry. —Adrienne Matei
Pizza Fabrika, 1680 Robson St., Vancouver, 604-559-1680, www.pizzafabrika.ca
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