Fachini is a large second floor place in an upscale shopping village. I would advise using the valet parker near the entrance as parking in the u shaped lot is a nightmare.  There didn’t seem to be a charge for this service.  As you enter you find yourself in a good sized well lit bar area with the dining room across the long hallway.  On the way in you pass by the wood fired oven and grill where the chef had the fire stoked to a red flame.  The room is finished to resemble places of times past with a tin ceiling, tile floor, lowered lighting and formally dressed male waitstaff.  White table clothes and napkins are set at each of the widely spaced large tables or booth seats.  Large photos cover one wall and part of one wall is a glassed in wine area.  The guests are a range of ages and fairly casual.  Service is efficient, friendly and helpful and there is a significant noise level to deal with.  

 

As we looked over the menu we were given a selection of housemade snacks – garlic brioche, ricotta cheese, giardinera and copa ham.  All were good.  The brioche was warm, oven crisped and seasoned with chervil and garlic.  The giardinera was a nice mix of things, not too vinegary with just a touch of spice. The ricotta, dotted with olive oil, was creamy and delicious.

 

 

Many of the dishes are made to split and our nice waiter was happy to help with this.  We split the Scampi which was sautéed in a light sauce.  The shrimp were cooked perfectly and nicely seasoned.  It was good but not great.

 

The Cesare salad is tossed tableside.   The cart has the torn mix of lettuces, dressing, croutons and optional anchovies. The dressing is made in the kitchen and no garlic rubbing of the bowl takes place but it is well assembled and just enough of a show.  It also tasted good.  The anchovies were very mild and there was a good amount of dressing but not overwhelming to the lettuce.  Croutons added a finishing crunch and then a generous amount of fresh grated Parmesan is added to this well done take on a classic.

 

We also split a 100 Layer Lasagna alla Sunday.   It comes with a spoonful of wonderful fresh ricotta on top and then our waiter was kind enough to add freshly grated Parmesan.  The fresh, thin layers of pasta  were mixed with a bright tomato sauce and then it is finished under the broiler. This gave it a nice bit of crisp on the edge.  It was very savory with tons of flavor.  The huge portion was multidimensional and I would easily order it again.

 

The Veal Chop Marsala was cooked a perfect medium rare, as requested. It was tender and really full of flavor. It was served with a well reduced sauce that also contained tasty mushrooms . The moist meat had an excellent grilled taste.

 

For dessert our nice waiter Colin suggested the Cheesecake as he thought it was unexpectedly light.   It was ultra creamy and dense with a topping of whipped cream and bits of lemon sauce on the plate. It was not dry and caked like most cheesecakes and so fit the bill well to end this tasty meal.