Fabbrica, which means "factory" in Italian, is an homage to Italian food as well as to Brooklyn's manufacturing past. The restaurant's vast industrial design—punctuated by a large mural from an acclaimed Brooklyn artist—doesn't clink and clank with heavy machinery, but it certainly brings a buzz to the Williamsburg waterfront. 

In the kitchen, executive chef and Chopped champion Jennifer Cole-Ruiz churns out contemporary Italian cuisine for every meal of the day, from breakfast and brunch to "late lunch" and after hours. She and her kitchen staff handcraft the restaurant's numerous pastas, pair free-range brick chicken with creamy polenta, and shuck oysters at the raw bar. They also top wood-fired pizzas with creamy burrata cheese before sliding them into the brick oven using a gondolier paddle.

Keith McNally’s famed New York brasserie, Balthazar, provides Fabbrica with goods baked fresh daily, and an espresso bar and boutique wines add to the Italian ambience.