You’re driving down NW Galveston Avenue in Bend, past the bustling brewpubs and the line for tacos, and you see it. A quiet, white Craftsman bungalow with a small sign. If you didn’t know any better, you’d think it was just another Westside home. But inside that house is a kitchen that has basically redefined fine dining in Central Oregon for two decades.
People talk about the Ariana Restaurant Bend menu like it’s some sort of local legend, and honestly, it kind of is. While most of the town is focused on who has the best hazy IPA or the crispiest fish and chips, Ariana and Andres Fernandez have been quietly obsessed with things like sunchoke chips and miso mushroom purée.
They just celebrated their 20th anniversary in December 2024. Think about that. In the restaurant world, twenty years is an eternity. It’s a lifetime of seasonal shifts, supply chain headaches, and thousands of perfectly seared scallops.
The Chef’s Tasting Menu: Why You Should Just Let Go
Here’s the thing about the Ariana experience: you can order à la carte, but why would you? Most regulars will tell you the Chef’s Tasting Menu is the only way to go.
It’s currently priced at $120 per guest for a six-course tour. If you’re feeling spendy, the wine pairings are another $50 (standard) or $100 (reserve). They even do a non-alcoholic pairing for $50, which is a nice touch for those of us who want the complexity without the Tuesday morning headache.
What makes it work isn't just the food; it's the rhythm. You aren't rushed. You get an amuse-bouche—maybe a radish with house-made focaccia and whipped butter—and then the kitchen takes over.
- Course One: Usually something bright. Recent menus have featured a Hamachi Crudo with cara cara orange and fresno chile.
- The Middle: This is where the "rustic PNW meets Mediterranean" vibe hits. Think Dungeness crab with butternut squash espuma.
- The Main: Often a heavy hitter like the Anderson Ranch lamb neck with carrot-harissa purée.
- The Finish: Something like the Passionfruit curd with Lone Pine coffee espuma. Yes, that's a local Bend coffee roaster.
The menu changes weekly. Literally. If you fall in love with the elk tartare this Saturday, there is zero guarantee it’ll be there next month. That’s the beauty and the frustration of a kitchen that follows the Oregon seasons instead of a corporate spreadsheet.
Decoding the À La Carte Favorites
If you aren’t up for the full six-course commitment, the regular Ariana Restaurant Bend menu still hits hard.
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The Beef Carpaccio ($20) is a staple for a reason. It’s paper-thin, topped with horseradish cream and truffle. It’s rich, salty, and basically melts. Then there are the Pacific Northwest Oysters ($26). They serve them with a yuzu granita and yuzu kosho oil. It’s cold, sharp, and wakes up your palate immediately.
For the main event, the Wild Salmon ($48) is usually the star. They source native-caught Chinook from Two Rivers and pair it with chanterelles and béarnaise. It feels very "Oregon" without being a cliché.
If you’re more of a steak person, the Snake River New York à la Pimienta ($63) is the big ticket item. It comes with a charred poblano purée and pommes paillasson. It’s a massive step up from your standard steakhouse fare because of that black pepper emulsion.
The Dietary Restriction "Secret"
One thing most people get wrong is thinking a place this high-end is "too fancy" for dietary issues. Actually, Chef Ariana is known for being incredibly accommodating.
She’s gone on record saying it "sucks" to go to a restaurant and only have one boring choice because you’re gluten-free or vegetarian. They treat those restrictions as a creative challenge rather than an annoyance. They even offer a full Vegetarian Tasting Menu alongside the standard one.
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The Vibe (and the Reservation Struggle)
Let’s be real: getting a table here is a sport. The dining room only seats about 46 people. It’s intimate. It’s white linens and dark wood, but because it’s Bend, nobody is going to kick you out for wearing a nice pair of jeans.
They are open Wednesday through Saturday, starting at 5 PM. If you’re planning a Valentine’s Day visit or an anniversary, you basically need to be at your computer the second tickets go on sale. For the 2026 Valentine’s weekend, they’re doing an eight-course dinner for $275 per person. It’s a lot, sure, but for a James Beard-recognized kitchen, it’s the kind of meal you remember for five years.
Practical Advice for Your Visit
- Book Early: Use Tock. Don't wait. If you want a weekend spot, look weeks in advance.
- The Bar Seating: If the dining room is full, check for bar seating. It’s the same full menu but a bit more casual.
- Corkage: It’s $40 per bottle. Honestly, their wine list is so curated toward PNW gems that you’re better off just ordering from them.
- Parking: It’s a residential neighborhood. Be cool. Don't block someone's driveway on Galveston.
Ariana isn't just a place to eat; it’s a family operation. You’ll see Glenn or Susan (Ariana's parents) around, and that DNA of hospitality is why the place survives while other "hot" restaurants flame out.
If you're going, go for the tasting menu. Trust the kitchen. Even if you think you don't like kohlrabi or lamb neck, just try it. They know what they're doing.
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Check the current week's menu on their official site before you head out, as the seasonal pivots happen fast. If you're looking for a specific vintage of Oregon Pinot to pair with your meal, their beverage manager, Glenn, usually has a few off-menu bottles tucked away for those who ask nicely. Be sure to confirm your reservation via the Tock app 24 hours in advance to avoid the cancellation fee, as the small seating capacity means every chair is accounted for.