The menu of perhaps the best fine-dining experience in Bend is, remarkably, almost entirely gluten free. The first time I stopped in, a waitress told me 95% of items or close to it, are GF. Since that day, I have made Ariana my go-to place for special occasions and never been disappointed. Any celiac or sufferer of gluten intolerance will tell you, there’s nothing like eating with abandon in a restaurant you can trust. Ariana is that restaurant in Bend.
Chefs Ariana and Andres Fernandez co-own the restaurant with Glenn and Susan Asti. Andres is from Columbia and Ariana’s family is Italian. Their food hints at these influences while using locally sourced goodies from farmers and purveyors in our own Central Oregon backyard. Ariana, whose mom is celiac, says that for health reasons her family as a whole has adopted a gluten-free diet. She is careful to add that, although the restaurant goes above and beyond to keep things separate (for example, only using dedicated fryers and mixers and always tamari), the kitchen is not wholly wheat free.
On a recent visit to celebrate an anniversary, the meal started with a lightly fried chickpea panisse amuse bouche with fennel aioli. Ariana somehow manages every time to open a meal with a single original bite that surprises and delights. I’ve yet to have the same one more than once.
An added treat, and one so often longed for by the gluten intolerant but usually unavailable, is GF bread! It’s so rare for me to have bread with a meal and this one, baked in-house using Chef Ariana’s own recipe, is delectably hearty, yet light, with a crispy crust (also vegan BTW). I can never leave the restaurant without eating every slice!
We then tried Chef Andres’s masterful carrot bisque made with vegetable broth, a touch of the North African spice harissa and topped off with shaved carrot and pumpkin seeds for a satisfying crunch.
I’m a sucker for the beet salad, so simple and elegant in red and gold under a bright bundle of watercress, with shallot vinaigrette and goat’s cheese.
For the main course, my husband and I shared plates of sweet, tender scallops atop a bed of Oregon Dungeness crab risotto and mouth-watering short ribs with pea purée.
The Italian budino was my choice to end the meal, a smooth and rich caramel pudding with whipped cream and sea salt. (Every dessert on the menu is GF, and they are all formidable!).
Reservations are strongly recommended, especially in summer but, in a pinch, walk-ins can often get a seat at the bar or on the patio.
1304 NW Galveston Ave, Bend, OR 97701, (541) 330-5539
This place is a gem! The freshly baked gluten free bread is a real treat and shows how much love the chefs put into their work. I love how the menu is seasonal, yet the dishes are delicious year-round. Beautiful photos btw!