Simplicity and authenticity are the tenets of our offerings at Farena in both menu and experience. Our kitchen is anchored by two 900-degree wood-fired stone pizza ovens. These ovens produce more than 70% of the menu using traditional Italian techniques. The restaurant is also home to a pasta lab where chefs make fresh pastas and teach culinary classes. The dining room balances casual comfort with a refined sensibility through a mix of rustic touches and rich finishes. Guests can also choose to dine on The Veranda, Farena's expansive outdoor space with a dedicated bar. After settling comfortably into one of our many seating options, guests are sure to be delighted by flavors that can only be created through a mix of fresh, local ingredients and ingredients imported directly from Italy, all expertly crafted by our culinary team.

A Large Room With Tables And Chairs

Chef Bio

Loews Arlington Hotel and Convention Center is proud to announce the appointment of Tony France as the new Executive Chef, effective June 2024. His responsibilities include oversight of all aspects of the food and beverage operation for five restaurants and lounges, banquet functions, 24-hour in-room dining and special events at the new 888-room meetings and resort destination that opened in February.

France was drawn to cooking from a young age. Native to Los Angeles, California, and raised by his mother and grandparents, he spent much of his time in the kitchen with his Sicilian grandfather who was instrumental in growing his passion for cooking through the exploration of new foods. After briefly studying business, Tony followed his dream to culinary school at Le Cordon Bleu in Pasadena, where he graduated with honors. He began his culinary career in the kitchen at a private club in Hollywood, before moving on to hotels, eventually landing at luxury addresses in Marina del Rey, Venice Beach, Palm Springs, and Santa Barbara.

France joins Loews Hotels from his most recent post as Executive Chef at The Ritz-Carlton Dallas, Las Colinas, where he worked alongside Michelin-Starred Chef and restaurateur, John Tesar, to re-concept the Resort’s signature restaurant, Knife Italian. He has held the title of Executive Chef since his arrival to Four Seasons Resort and Club Dallas at Las Colinas in December 2021, before the property transitioned to The Ritz-Carlton.

Cooking aside, Tony is passionate about developing future talent, creating signature dining experiences for guests, and showcasing his creativity to banquet operations. He joins the culinary leadership team including Executive Sous Chef, Andres Cisneros, Chef de Cuisine, Dustin Traylor and Executive Pastry Chef, Krista Owens.

A Red Machine In A Shop


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