When diners walk into Ariana, they hear the delicate clink of glasses, the unmistakable “pop” of sommeliers uncorking Champagne bottles and the rattle of cocktails being shaken behind the bar. Servers present artfully composed dishes, such as Japanese Hamachi topped with pickled shishito peppers, drizzled with charred onion and applewood smoke-infused oil, to guests seated at caramel-colored banquettes. It is a restaurant for a special occasion or to make an ordinary evening memorable. By the looks of it, Central Oregonians have plenty to celebrate. Reservations are quickly snapped up when they’re released 30 days in advance.
“When I look back, I see how much we’ve grown,” said chef Andres Fernandez, who owns the restaurant with his wife and chef Ariana.
Ariana celebrated its 20th anniversary in 2024. It’s no small achievement considering more than half of restaurants close after five years. From trying new techniques to updating its recognizable location, a craftsman bungalow on NW Galveston Avenue, the chefs say their success lies in a willingness to change and adapt.
“We never want to rest on what we’ve done before. We’re always trying to do something better,” said Ariana.
Andres grew up in busy Bogota, Colombia, (the passionfruit Rumba cocktail nods to his Colombian background) and Ariana is from Northern California near Eureka. Both were drawn to the culinary arts and found their way to Central Oregon to attend Cascade Culinary Institute. However, they didn’t meet until they were working at Merenda, one of Bend’s first fine-dining restaurants.
While many couples who run restaurants split duties between front and back of house, Ariana and Andres work together in the kitchen, preparing different parts of the menu.
“I’m better at some things, and he is better at other things, and we really balance each other out,” said Ariana.
Inspiration: Global Travel, Local Farms
The couple finds inspiration in both travel and Central Oregon’s abundant ingredients. They close the restaurant twice a year. This allows them to taste their way through destinations such as Japan, Spain, and Italy. Local farms like Boundless Farmstead and Rooper Ranch supply everything from fresh tomatoes to cellared root vegetables.
“Pretty much every dish on our menu has something the farmers have grown,” said Andres.
A lamb dish is a labor of love and a showcase for Oregon ingredients. The chefs source lamb from family-owned Anderson Ranches. After a long, slow braise on the bone, they shred the meat and cook it until crisp. They pair it with pureed Rooper Ranch carrots and homemade rose harissa. They top it with locally grown herbs. Ariana guests can order à la carte or choose the tasting menu. The tasting menu changes weekly and is an excellent vehicle for seasonal produce.
See gorgeously plated dishes in Central Oregon, including Rainbow Trout by chef Andres Fernandez.
Owning and operating a restaurant is challenging. But Andres and Ariana remain passionate about what they do. This includes updating the restaurant’s ambiance. They unveiled the renovation of the space in January. The pair expanded the restaurant’s year-round dining capacity by enclosing a patio. They also added moody floral wallpaper and black marble tables. Guests can book the room for semiprivate events.
Behind the Scenes at Ariana
Andres is experimenting with foams. He loves finishing Snake River Farms steaks over binchotan hardwood charcoal. This brings out the savory flavors and adds a touch of smoke. Diners who order the tasting menu can opt for a nonalcoholic pairing. This might include a concoction of tart cherry juice, Chinese smoked tea, and toasted coriander seeds. This is in addition to expertly curated wine pairings. Many of the best new ideas come from staff members.
“Everyone who works here wants to be in this industry. This is not a stepping stone,” said longtime server Justin Bustamante.
Each year, Ariana and Andres take the entire staff to restaurants they admire, such as the renowned French Laundry, so the staff, from servers to cooks, can experience hospitality at the highest level.
“We never want them to forget what it feels like to be a guest,” said Ariana.
While Ariana and Andres were invited to cook at the James Beard House in 2013, they’ve become less concerned about earning awards or accolades. They’re proud that the restaurant supports a community that feels like a family, including their dedicated staff, farmers, delivery people and wine reps, and that diners are still clamoring for tables two decades in.
“We have a restaurant that is busy, and people like it. That to me is the most important thing,” said Andres.
Recipe: Make Ariana’s Ariana’s Hermiston Asparagus Bisque | Read about our experience dining with Ariana at Outstanding in the Field |
