Fabrik - Austin

I can't stop raving to everyone who will listen about how much I loved Fabrik. From the sensational food to the warm service and intimate atmosphere, they offer an out of this world dining experience. I was skeptical about vegan fine dining as a concept but my tune quickly changed as I went through the experience and found each course to be better than the last. The food was fresh, unique, so flavorful and very filling. Presentation of each course was stunning as well. Completely worth the $75 pre fixe price.The restaurant is very small with maybe 10 tables per seating and only two seatings per evening. Plan ahead to visit this gem as they book out months in advance. I've already booked my next reservation for April :)

Fabrik is an absolute gem! As a vegetarian (not vegan) I absolutely loved almost all their dishes and did not find myself missing cream/butter that I normally find that I miss in vegan food. Each dish was full of flavor and extremely satisfying. My husband, who is stoutly a carnivore with a huge appetite, loved his meal as well and walked away full. Prices currently when we went was $85 for 7 courses, which I thought was an extremely fair price considering you could go other high end restaurants and spend that much for only an appetizer and main course. This place is great for special occasion or intimate date night and I appreciate there is a high end vegetarian dining option for those who want to have a special celebration. It is a very cozy and intimate space without being pretentious. Our waitress was great and carefully attended to us. My dad is handicapped and I appreciate there were accommodations for him. The restaurant only sits 16 people at time in dinner service. There are two separate seating areas, one upstairs and one downstairs near the kitchen. If you want a more private, moody setting, I would suggest asking to be sat in the upstairs area. If you do not mind a slightly louder ambiance and seeing the kitchen prepare the dishes, than the downstairs area would be best. I lucked out on getting reservations via Open Table two days prior to our dinner - the restaurant staff mentioned that they are booked fully until February 2025 but that if you keep checking the table about 2 days before your desired date tables reservations sometime open up. I would not recommend a reservation greater than 4 people - we had 4 people for our reservation and it took up the table. Almost all their tables are for groups of 2-4 people. Food wise our menu consisted of amuses (appetizers) that consisted of crispy potato croquette, pasta (gondolini) and braised daikon dish. My favorite was the croquette. It followed with focaccia (which was to die for and so buttery), parker house rolls, roasted carrot chowdah (which was deliciously smoky and yummy which is saying something as I hate carrots), charred mushrooms served on polenta, butternut squash agnolliti and two desserts one cacao mousse tart and ice cream served with great apple compote. All the dishes I had were deliciously yummy and after the meal I was very full. Parking wise there is free parking on Leona street or Salina street.

I never understood what the big deal was with "fine dining".Until I tried Fabrik.The food is obviously amazing but another great part was how the setup facilitated conversations with the other guests, it felt very communal.If you're willing to splurge this is a really great date night spot.

Tried to get reservations here forever and finally found a spot when someone cancelled on a Friday night. They were featuring the 2025 Winter menu and it did not disappoint. Every dish was delicious. My faves were the bread with spreads, the cabbage dish, the pasta and the two dessert courses. I only disliked one course and it was because simply no matter how hard I try, I hate beets. They gave me a few extra cappellacci when they saw I didn't eat my beets. Service was outstanding, everyone who came to our table was so nice and knowledgeable. I also loved how they have alcohol free wine! I would recommend this place to anyone and I would love to go back! 5 plus stars!!!!

First off, I'm not vegan. Not even close. But, I'd consider it if Fabrik was making all my meals!The service is great and the small dining area is intimate and cozy.We have paid twice as much for a fixed menu and left half as satisfied. There wasn't a single course we didn't enjoy and there were several I'll be dreaming about for a while (namely the carrot chowder, the bread course, and the amuse bouche.)I enjoyed the wine pairings as well. I don't usually like Chardonnay, but I'll be trying to find that bottle! Looking forward to bringing others and trying more seasonal menus. Well done!

I really like Fabrik's vegan concept. They have a creative menu, and they excel on several levels. But they have room to improve in certain areas.Expect to street park in the neighborhood if you've drive. The entrance to Fabrik is on MLK. Parking is generally not really an issue if you are mobile and can walk. I would imagine wheelchair access on the street is more difficult. However, there is a ramp that leads up to the restaurant.Once you enter, you'll have a choice of seating depending on when you arrive. They have two seating areas. The first is more brightly lit and closer to the kitchen action, where you first enter.The second area is darker, stuffier, "upstairs" room illuminated by hanging lightbulbs, adorned by a black curtain, and hallway to the bathroom. Staff frequently pass through the curtain with beverages. The single bathroom down the hallway is clean and has a sliding door secured by a latch.We opted for the non-alcoholic beverage pairing to go with the seven course autumn 2024 menu. Incidentally, their NA pairing was just a NA wine pairing. It was fine, but I did wish they offered a custom beverage pairing featuring items other than fermented grape juice. I would skip the wine pairing next time.Service was polite, but it was also surprisingly sloppy for this style of restaurant. Although each dish and beverage was explained, the dish and glass placement on the table was rather ad-hoc, though it could be because of lack of table top real estate. What was a clear error was failing to replenish silverware between courses, and not noticing the missing utensils when the next course was brought out. We flagged down a staff member to ask for replacements. Further throughout the evening, we observed sloppier placement: utensils would be placed at an angle to the utensil holder. Even if they were in a rush, this was obvious carelessness and it was communicated through their rushed utensil placement. It would have been better to simply hand over utensils directly.Food:Out of the 7 courses, there were 3 fabulous standouts. Carrot chowder from the amuse bouche set. Bread topped with furikake in the bear hill course. Butternut squash agnolotti from the Johnsons farm course.The Granny Smith course had issues. Perhaps it was meant to be refreshing, but it did not taste so. It was confusing--with daikon probably bitter from the yuzu, rather than a sweet radish flavor. Trying different combinations of items in that dish together didn't really help. The kelp "roe" fell flat--it failed to emulate roe or caviar tastes and textures (it would have been more impressive if they were able to pull this off)--rather it ended up tasting like bland slightly crunchy jelly. It was unclear what they were going for in this bite.Everything else was quite enjoyable and expertly prepared in a way to that really highlighted how they could transform, extract, and accentuate flavors from their ingredients.The amuse bouches were intriguing and carrot-based, and made me realize how little I knew about carrots, especially what seems to be a deceivingly simple carrot chowder. The crisp was interesting.For the bread course, the nut/seed butter was wonderful, and the cashew paste with the tomatoes was a hit. The focaccia was lightly "buttered" with the right amount of salt, but flavor paled in comparison to the lil' furikake-topped bread on the side.Bonfire course contained a crème fraîche like spread, along with a beet-based sauce that went well with the cauliflower and oyster mushrooms. On top of something akin to a crispy cornbread.The hay ice cream had a nice texture with the puffed rice; overall it had that baked apple with vanilla ice cream vibe. The ice cream definitely had an interesting viscous consistency though.The butternut squash course packaged a lot of flavor inside little black bundles, but the addition of the three harissa oil drops in the acorn pumpkin purée made the experience more interesting.The dessert tart was yummy. Presence of the crust seemed to mute the cherry and chocolate flavors; I definitely enjoyed the bites containing less crust because I wanted to taste the cherry and cacao. The toasted meringue did not seem to be toasted, since it was entirely soft and had no shell.Verdict: definitively NOT blow your socks off levels of excitement for a return meal. But, it is definitely a try at least once, considering how they are transforming vegan cuisine: you're guaranteed to enjoy at least 42 percent of your meal.The service element can easily be improved. Their tasting menus will evolve and likely keep improving. If they can pull off an interesting and diverse beverage pairing program consistent with their tasting menu, the pairing + tasting menu would likely garner more interest.

My fiancé and I are not vegan but we both agree this was an incredible experience. The bread course was some of the best bread we've ever had and each dish was so delicious (couldn't believe everything was plant-based and that filling). The service was attentive and the waitress even gave my fiancé a Diet Coke (wasn't on the menu) which was just so sweet. Go here for incredible food and a fun date night!

This is a fantastic Vegan Omakases experience. The food is unbelievably good. The service is top notch. They have limited seating and it's reservation only. The ambiance is low light and not loud at all. The servers are engaging and friendly. The cocktail program is not to be but they do have a proper wine list.I've looked for a great vegetarian place for high end meals and this fits the bill. Do not sleep on this, go and treat yourself. The price is very good for Omakases style.

The recent expansion has allowed me to confidently say this restaurant is perfect. Intimate and still neighborhood. Every course is delicious and meticulously plated. I didn't think I could love anything more than their sourdough, and then they added the Parker rolls?!? Heaven sent! The pasta is fresh and the tasting menu is filling! I was apprehensive my first time, questioning whether I'd get full. 5 visits later and still full every time. Kudos to the great and knowledgeable staff and the undeniable chef!

I've been wanting to try out Fabrik since they opened last year. They are usually fully booked 6 weeks in advance. Anyhow, I was finally able to snag a reservation and we had such a wonderful experience tonight. My husband and I are not vegans but we loved every single dish that came out. All of the dishes were unique and tasty. The bread course was my favorite - I don't know how they were able to make the dinner rolls so soft and fluffy..it was better than any bread I've had at any restaurant before. My other favorite was the daikon with nori caviar - it was so tasty and it resembled tuna tartare. I also enjoyed the bonfire mushroom dish. The demi-glace was divine. The desserts were also really good. Having two desserts to finish off a delicious meal is always a plus. We will definitely be back and if you haven't been here before you need to book your reservation now ;).