Reservations

Welcome to Fabrik.

100% plant-based, low impact cuisine.

Reserve Your Table

Conscious cuisine inspired by the seasons.

Summer Menu

Our vision for Fabrik was an amalgamation of chef’s table, fine dining, and mom & pop restaurant. We are committed to providing you with an upscale, yet approachable dining experience in our intimate micro restaurant space. Fabrik is 100% independently owned and operated, and we look forward to serving you!

More about Fabrik

An eclectic selection of vegan, biodynamic, and organic wines

Huge thanks to @fieldguidefest for having us this year! We’re so grateful to have partnered with the wickedly talented @hopefullfarmtx and to have had the opportunity to showcase their beautiful kohlrabi for our dish: smoked kohlrabi tartare wi
Goodbye Winter 2025 - we’ll miss the cabbage most 🥬🥹
Final week of the winter menu! Grab one of our last minute openings to join us this week before she disappears forever 🥹
Fresh tangerine and serrano sorbet lollies to cleanse the palate before dessert courses commence - for extra freshness and herbaceous be sure to eat the accompanying shiso leaf 🍃
You’d be hard-pressed to find two people more sincerely enthusiastic about cultivating excellent experiences than these two talented women. Our Director of Guest Experience & Beverage Manager Mary McIver is so passionate about curating a me
Wax on Wax Soif by Maloof Wines is earthy and smooth, full of blue fruits and white pepper. Co-fermentation of Rhone varieties: Grenache Noir, Syrah, and Viognier. This makes it the perfect pairing for this seasons pasta course, marrying deliciously
Having been plant-based for over 20 years, Executive Chef Je Wallerstein is deeply passionate about sharing cuisine that celebrates plants and showcases sustainable dining. Originally from New England, Je has been in and out of restaurants for more t
When you have world-class pasta chef @pastaia_momma on your team, the results speak for themselves. #handmadepasta #pastalovers
Charred local cabbage dressed in a luxurious aji amarillo sauce, served with fondant potato, mustard frills, housemade shallot crisp, and a delicate shallot tuile. This might just be our favorite course this season 🥬
Final dessert on the winter menu: a vanilla bean custard with winter fruits, meringue crumb, and marigold - paired with a French Gewürztraminer, Maceration by Charles Frey. The bright apricot aromas from this skin contact wine marry beautifully
Every little detail, plated with care. #austinfinedining #veganfinedining
grilled mushroom cappellacci | porcini brodo | watercress | truffle oil - each and every delicate piece handmade in-house by @pastaia_momma

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Join the Fabrik fam

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