Pasta Viva To Open New Irvine Location By End Of 2026

Fresh pasta restaurant plans another Irvine location at Irvine Center Drive

Maressa Ribeiro News Writer
Its menu includes several pasta preparations, along with other Italian-inspired dishes (Image credit: Facebook: Pasta Viva)

Pasta Viva is preparing to open a new location in Irvine, with the restaurant expected to begin operations by the end of 2026. Dessi Sarabosing, owner of the business, spoke to WhatNow and disclosed that the forthcoming restaurant will be located at 6636 Irvine Center Drive. The site is estimated to open in December 2026. 

Pasta Viva currently operates a location at 17933 MacArthur Boulevard in Irvine, as well as a restaurant at 303 3rd Street in Huntington Beach. Its website also lists a forthcoming location at 27670 Santa Margarita Parkway in Mission Viejo. 

According to Pasta Viva’s website, the concept was developed around fresh-made pasta, simple ingredients, and a family-oriented approach to Italian dining. The company describes the restaurant as being inspired by European roots and a belief in sharing meals and experiences. 

Its menu includes several pasta preparations, along with other Italian-inspired dishes. Among the offerings listed online is The Gladiator, a pasta tray combining house-made pasta with Alfredo sauce, Bolognese, and Italian meatballs. The restaurant also serves items outside its pasta selections, including a Caprese focaccia made with mozzarella, tomato, arugula, pesto, and toasted breadcrumbs.

The concept emphasizes a straightforward approach to Italian-inspired cooking, with pasta made in-house using flour imported from Italy and focaccia baked fresh daily. The menu is centered on simple, carefully prepared food, with the kitchen avoiding seed oils and additives in favor of ingredients and preparation methods that keep the dishes close to their traditional roots.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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