Fast-casual Fabrica Woodfired Pizza hosts Tampa grand opening July 17

Free tastings, live music and more to be featured at Fabrica's official launch in the Channel District.

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click to enlarge Fabrica bakes its authentic wood-fired pies in a 5,500-pound Acunto oven. - Fabrica Woodfired Pizza
Fabrica Woodfired Pizza
Fabrica bakes its authentic wood-fired pies in a 5,500-pound Acunto oven.

Previously in soft-opening mode, the Channel District's newest restaurant, Fabrica Woodfired Pizza, is set to celebrate its grand opening 3 to 10 p.m. Friday, July 17. Tampa Mayor Bob Buckhorn will kick off the festivities at 142 S. Meridian Ave. with a dough-cutting ceremony.

Owned by Jonathan and Estefania Perez, who were influenced by fresh, simple ingredients during their time in Turin, Italy, the 79-seat Fabrica blends classic Neapolitan pizza traditions with modern toppings. Throughout its official premiere, live music, free samples of select bites and a raffle for Fabrica's signature spicy oil, gift cards and T-shirts will be showcased. The first 100 guests will also snag $6 margherita pies.

As Jonathan said in a statement, "A communal experience at Fabrica begins at the front door."

The indoor-outdoor restaurant's wood-fired oven, which took three months to build, was handcrafted in Naples, Italy. The oven bakes each pie at 800 degrees, and weighs in at 5,500 pounds. 

Similar to other fast-casual concepts, Fabrica allows diners to choose a design-your-own option or from the set-menu of eight core pizzas, including the Melanzane (San Marzano tomato sauce, mozzarella, roasted eggplant, ricotta, basil) and the Funghi (mozz, smoked provolone, sweet and sour onions, roasted mushrooms, rosemary).

When creating a custom pie, eight proteins, 14 veggies and five cheeses are offered, and complimentary additions such as fresh garlic, olive oil and oregano are on hand, too. Salads, small bites like oven-roasted meatballs, craft beer on draft and four wines, red and white, round out the offerings.

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