The popular Italian restaurant will move into the space formerly occupied by Bar Louie.
By
Dawn Klavon
December 19, 2025 at 8:25 am
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Arlington’s white-hot Carbonara has generated buzz since opening in March 2024. Named No. 8 on Northern Virginia Magazine’s 50 Best Restaurants of 2025 list, the Italian standout has quickly become one of the region’s toughest reservations. It even attracted a high-profile visit last month from former President Joe Biden.
New, Larger Location
Now, the restaurant is capitalizing on that momentum with plans to open a second, significantly larger location in Gainesville. It will take over the former Bar Louie space at 14081 Promenade Commons St.
“It’s going to be twice the size of the restaurant in Arlington,” says executive chef Mike Cordero, noting the new outpost will seat approximately 250 guests. “We chose Gainesville because there really isn’t an Italian restaurant out there doing what Carbonara does, and we felt it would be a great fit.”
Construction is slated to begin in mid-January, with an anticipated opening in June. The new location will carry forward Carbonara’s classic Italian cooking, rooted in Cordero’s New York City family heritage. The menu will center on housemade pasta and celebrate old-school Italian cuisine built on simple, high-quality ingredients and robust flavors.
“We make everything from scratch — the pasta, the bread, the mozzarella, even the desserts,” Cordero says. “People really appreciate that in Arlington. We get a lot of guests from New York and New Jersey who say, ‘Oh my God, finally — a restaurant that feels like New York or Jersey.’”
Chef Mike Cordero (Photo by Michael Butcher)
Food and Ambience
Signature dishes such as clams oreganato, chicken cutlet Parmigiana, gnocchi della mamma, and shrimp scampi will continue to anchor the menu, complemented by a thoughtfully curated wine list. The Gainesville location will also echo the warm, nostalgic atmosphere of the Arlington original, blending rustic Italian charm with modern polish.
“We want it to look fancy, but we want the customers to still have a bang for their buck,” Cordero says. “And [have] budget-pleasing prices, [so people don’t] feel like they’re going to a restaurant in DC where they’re charging $40 for a plate of pasta; they’re going to have the same ambience of something that caliber.”
A 47-year veteran of the culinary world, Cordero is widely regarded as a trailblazer in the DMV dining scene. His work at Carbonara has earned national recognition, and now he hopes to replicate that success in Gainesville.
“Hospitality is our name — it’s all about the experience here,” he says. “We have the Parmesan wheel being flamed, we have desserts that we do tableside, like a tableside tiramisu. We have the ambience; we have Frank Sinatra singers that come every weekend. It’s just like a whole kind of supper club that was missing in this area.”
Feature photo by Michael Butcher
Dining and Cooking