Fabrik, “Austin’s first 100-percent plant-based fine dining restaurant” will soon be opening in East Austin, according to a recent press release. This exciting new centrally located restaurant will be run by Executive Chef-Owner Je Wheeler and Co-Owner Silas Wallerstein.
“Together, Chef Wheeler and Wallerstein are committed to a sustainable approach to fine dining and aim to provide a unique experience through a fully plant-based menu inspired by Japanese, Nordic and Italian flavors,” the press release states. “The culinary program is seasonally focused and sources high-quality ingredients, prioritizing local vendors and producers alongside Fabrik’s hydroponic gardens, foraged finds and artisanal imports. With sustainability at the forefront, the team is also dedicated to reducing waste by utilizing scrap products on the menu or repurposing them for later use.”
“Fabrik’s menu will also feature scratch-made elements such as pasta, bread, tofu, vegan cheeses, infused oils, vinegars and more. For its summer opening, Fabrik will feature a seasonal tasting menu that boasts dishes such as hand-shaped parsnip cappelletti with miso butter, caramelized yeast and Szechwan; confit potato with smoked crème fraîche and wakame caviar; and sour cherry cheesecake with poached cherries and tonka bean panna cotta.”
“Our vision for Fabrik was a crossover of fine dining with the warmth of a mom-and-pop restaurant. We are independently owned and operated, and have really put love into every detail. Our goal is to channel our passion for plant-based cuisine and our sustainable ethos into a dining experience that can excite not just those who are plant-based, but also those who are interested in more sustainable dining or are looking to enjoy a unique fine dining experience in an intimate space,” says Chef Wheeler.
When asked about his rationale for the East MLK location, Mr. Wallerstein tells What Now Austin “We just really wanted a nice, central location, accessible to a lot of people in the city. We really liked this space for setting up an intimate micro-restaurant.”
