Fabrik is Austin's first plant-based fine dining concept. Our tasting menus are consciously crafted, inspired by the seasons, and designed to celebrate and showcase the diversity of plant-based cuisine. Come dine with us in our micro restaurant space, where we strive to provide a memorable experience for all our patrons.
"Fabrik checks off none of the boxes most people think of when they hear the words “tasting menu.” It’s located at the bottom of an apartment complex in East Austin, behind a barely marked door. And it’s entirely vegan. The meal starts on a high note—with some of the fluffiest focaccia in existence, paired with something like espelette butter or a silky bean dip—before moving on to half a dozen plates of charred oyster mushrooms, roasted carrots, and squash-filled agnolotti that all trigger the same dopamine receptors as any piece of wagyu we’ve had. The menu changes every season, giving you ample excuses to go back to eat your vegetables. There are no walk-ins and no bar to post up at for a last-minute dinner, so you’ll need to plan a meal at Fabrik ahead of time. Reservations for the 6pm seating tend to book up nearly three weeks in advance, but if you’re OK with the 8:30 slot, you can usually snag a table about a week out." - nicolai mccrary, matthew jacobs
"Through this fine-dining tasting menu restaurant in the Blackland neighborhood, co-owner and chef Je Wallerstein shows the delicate power of high-end vegan dishes. The seven-course tasting menu is full of plates that pull from her Japanese, Italian, and Nordic training. This means seasonal items like the springy focaccia with vegan butter and bean dip or potatoes paired with smoked ricotta and mushrooms. And, yes everything is — again — sans animal products. Book reservations online; there are indoor dine-in services." - Nadia Chaudhury, Erin Russell
"One of Austin’s most exquisite dining experiences is centered on vegan fine dining in the Blackland neighborhood. Through seven courses, chef and owner Je Wallerstein executes incredibly thoughtful meat- and dairy-less dishes, from the butternut squash agnolotti to the springy foccacia topped with a house-made garlic “butter.” Even better: it’s only $85 through January 12, 2025 (increasing to $95 after that). Book reservations online; there are indoor dine-in services." - Erin Russell, Nadia Chaudhury
"Fabrik lets a vegetable be a vegetable. It’s a vegan restaurant that doesn’t rely on Franken-pseudo meats to try to convince you that soy protein is just as good as meat. Instead, they know that a skewer of oyster mushroom grilled over hot charcoal can, in fact, trigger the same dopamine rush as any piece of poultry or beef. Just know that by signing up for dinner here, you’ll be buckling in for an inventive five- or seven-course tasting menu that feels a little bit like a plant-based roller coaster. At $70 a person, it’s one of the more affordable tasting menus in town—barely more than a ticket to Six Flags. " - nicolai mccrary, adele hazan, raphael brion
"Usually when we head to a vegan restaurant, we expect to eat a bunch of dishes that look kind of like a steak but taste more like a brown watermelon or a giant mushroom. But not at Fabrik. This is a plant-based fine dining experience on East MLK that uses ingredients like miso butter, caramelized yeast, and tamari caramel to impart rich and savory elements into dishes, instead of relying on mock meats. Mushroom yakitori outperforms its poultry counterpart, and salt-baked beet tartlets arrive topped with seaweed “caviar” that makes us wonder why expensive, tiny fish eggs ever became so popular. Just know that if you sign up for dinner here, you’re signing up for a five- or seven-course experience (with an optional beverage pairing) so buckle up and enjoy the plant-based ride. " - nicolai mccrary, matthew jacobs
