The Art of Hosting

Fabrik Brings Veggies to Center Stage

Words Abby L. Johnson Photos Baptiste Despois

A red neon sign beckons diners across the threshold of this unassuming micro-restaurant situated on a sleepy, yet growing, stretch of East Martin Luther King Jr. Boulevard. Inside, a partially-exposed kitchen faces an intimate dining area, warmed by the heat of food preparation and the homey hospitality that emanates from the co-owners: Chef Je Wallerstein and her husband and business partner, Silas Wallerstein.

The cozy space seats 16 guests and welcomes epicureans on a culinary adventure five nights a week. Each evening, Fabrik hosts two dinner seatings. The menu is always prix fixe, though guests can choose whether their dining experience consists of five or seven courses. 

Among fine dining establishments, Fabrik stands out for their fully plant-based menu and commitment to sustainability. Chef Je first gravitated towards a vegetarian (and eventually vegan) diet at a young age, which sparked her interest in the kitchen. “When I was a little kid, I wanted to follow a plant-based diet. And my mom, I think she was just trying to challenge me on it. She was like, oh, then you have to cook for yourself because I don’t know what to cook for you. I actually got excited about it and really inspired,” she explains. 

Chef Je’s dishes are a feast for all the senses. Her creations are never made to mimic omnivorous dishes but rather to let produce shine all on its own. Taking influence from her experiences in high-end kitchens across the world, Je marries seemingly disparate flavors and techniques to bring out the unique qualities of her fresh ingredients. Her artist’s eye and attention to detail make for visually stunning plating that enhances the experience.  

Though the restaurant first planted its roots by tapping into the growing vegan community in Austin, their clientele is certainly not limited to plant-based adherents. Chef Je notes, “I think we were pleasantly surprised to see just how diverse the audience has become. People come just [because] they’re excited about more sustainable cuisine, or people come [because] they’re interested in fine dining, and they want to have a tasting menu.”

Fabrik’s menu changes with the seasons. Chef utilizes Farm to Table Texas, a distributor that connects local farmers to Texas restaurants, in order to keep her ingredients fresh and locally-sourced. Though the menu rotates through a vibrant color wheel of produce throughout the year, the one constant on the Fabrik menu is the focaccia. The freshly baked bread is the perfect mix of slightly crunchy on the outside and spongy and pliable on the inside. There’s something inherently indulgent and satisfying about a whole course dedicated to bread that feeds more than the stomach. 

“A lot of people say that they that can taste the love in the food.” -Chef Je Wallerstein

The Wallersteins opened their doors to the community in August 2023 and have been adopted as one of the most exciting new fine dining establishments in the city, a testament to the expertise and craft Chef Je consistently delivers. Je says with a smile, “A lot of people say that they can taste the love in the food…I’m here as soon as I get up, basically just working the whole day to try to create that kind of experience. That’s the best compliment: that guests can feel all the love and attention that goes into everything here.”

Contact:
1701 E MLK Blvd., Ste. 102
fabrikatx.com
@fabrikatx