An Ode To Italian Cuisine

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Between Globe Life Field, AT&T Stadium and Texas Live!, it’s easy to see why Arlington is considered the sports mecca of the metroplex. With Ballpark Way crowded with those eager to watch the Dallas Cowboys or the World Series Champs, the Texas Rangers, Arlington’s sports fans are always hungry for both a good game and a hearty meal to enjoy afterward. That’s why they should make their way over to the Loews Arlington Hotel and dine at its new destination Italian restaurant, Farena.

Serving as the culinary epicenter of the 888-room luxury resort, Farena fuses Italy’s culinary traditions with fresh ingredients to bring an authentic Italian experience to life. In preparation of the restaurant’s grand opening, executive chef Mouhssine “Moose” Benhamacht traveled to Italy for 10 days and spent time honing his skills with local chefs in Sicily, Trento, Barolo and Torino. From longtime cheesemakers to truffle hunters and farmers, executive chef Moose’s travels laid the very foundation for Farena.

“Chefs invited us into their homes and kitchens,” executive chef Moose recalls. “They were eager to teach and pass on their craft because with it, they are passing on their Italian heritage.”

The Italian influence is felt immediately upon entering the 3,840-square-foot restaurant. Rustic touches, industrial fixtures and rich finishes throughout create a balance of casual comfort with a refined sensibility while patrons can watch chefs work their magic at the pasta station. The centerpieces of this spectacular dining hall are the two wood-fired stone pizza ovens, which cook Neapolitan-style pizzas at a fiery 900 degrees.

As stunning as the dining room is, the core of the restaurant comes from the cereal grains they use to create every bread loaf, pizza and pasta dish. That’s why the restaurant is called “Farena,” which translates to “flour.”

“Authenticity of ingredients is paramount,” executive chef Moose says. “Italians buy the best ingredients and do the least so the food can speak for itself. Simplicity creates sophistication.”

Dinner doesn’t start until the drinks come in, and Farena boasts a splendid mix of specialty cocktails and high-end wine selections. The Vulcania is made with Hendrick’s Gin, Campari Liqueur, Carpano Antica Sweet Vermouth and Amaretto for a taste that’s as sweet as it is potent. The Neptunia is a lighter alternative with a blend of Patron Blanco tequila, Cocchi Americano aperitif wine and Giffard grapefruit liqueur. And between its 23 offered reds, whites, bubbles and roses, diners have many ways to fill up their wine glass.

When it’s time to move on to the main course, diners have plenty of exciting options to explore. Pizza variations include a fungi porcini mushroom pizza, a speziata spicy pizza or the bianca topped with gorgonzola bechamel sauce, ricotta cheese, fio di latte and roasted garlic. Whether you order the tagliatelle, linguine di mare or agnolotti, every pasta dish is elevated by either clams, mussels, red prawn, pecorino, pancetta or a veal and pork bolognese that’s as hearty as it is flavorful.

The best part is if you want to take Farena’s Italian influence home with you, its staff of trained chefs host classes every week where you can learn to make your own pasta.

Of course, no meal is complete without dessert, and Farena’s offerings will satisfy anyone’s sweet tooth. You can never go wrong with the traditional gelato, but the pistachio and marble chocolate cheesecake provides a dark amaretto accent that nicely complements every bite. The coffee, hazelnut and chocolate layer cake is paired with a warm ganache that tastes rich and velvety, and if you’re looking for something to share, the family-style tiramisu can’t be beat with a creamy mascarpone that melts in your mouth.

No matter which part of the experience you gravitate toward, every aspect of Farena embraces the rich history, traditions and culture of Italy.

“It’s so much more than ingredients,” executive chef Moose says. “The entire process is sacred from the ground to the table.”