On Fabbrica, Toronto: “…the quality of ingredients (exemplified by the dough that tastes ridiculously fresh) surpasses most others in the city…As a whole, Fabbrica’s soup, pizza and panini were fresh, authentic and a wonderful surprise from one of Toronto’s top chefs who to date hasn’t been known for this type of food.”
-BlogTO.com
“For Mark McEwan, who’s dedicated a lifetime to culinary perfection, whipping up a work-of-art needs nothing more than a spatula and some quality ingredients…McEwan has become one of the country’s top gastronomic moguls.”
-Dolce Vita Luxury magazine
McEwan is “the closest thing to a star chef that Toronto’s got… the Toronto chef with the flaming red hair is on fire and, guess what, the blaze is about to get bigger
– Martiniboys.com
"On One, Toronto: “…the restaurant stands tall and confident among its pricey peers…definitely a worthy Yorkville addition.”
-Don Ellis
“The store’s grocery lines are impressive: McEwan boasts an exclusive line of (excellent) Belgian chocolates, and gets its macaroons delivered fresh three times a week. You could eat a different imported, bronze-dye-extruded Italian pasta every night for a month from McEwan’s grocery shelves.”
– Globe and Mail
“Besides Mark McEwan…precious few chefs have the skills and the moxie to morph into a manager.”
– Globe and Mail
“This excellence as a food city owes something to its stellar chefs in their luxe pleasure palaces – such as North 44…”
-Globe and Mail
