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Welcome


“Whatever you can do, or dream you can, begin it.
Boldness has genius, power, and magic in it”.    
– Goethe

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Welcome


“Whatever you can do, or dream you can, begin it.
Boldness has genius, power, and magic in it”.    
– Goethe

Welcome to paley's Place

Paley’s Place offers Pacific Northwest Bistro Fare using local & sustainable seasonal products, served in the warm and inviting setting of a Victorian home. As the 2005 winner of the James Beard Foundation Award for Best Chef Northwest and recent victor on Food Network’s popular series Iron Chef America, Vitaly Paley creates seasonal menus from the bounty of the Northwest – fresh ingredients supplied by local farmers, growers and purveyors – with Southern French and Northern Italian influences. Co-owner Kimberly Paley oversees the front of the house, and together with Restaurant Manager Joshua Link, curates the list of wines featuring an extensive selection of Oregon Pinot Noir. The weekly “Wine Wednesday” tasting takes a more global approach to wine tasting with wine flights available from around the world.

For reservations please call (503)243-2403

Hours:
Monday - Thursday: 5:30pm to 10pm
Friday & Saturday: 5:00pm to 11pm
Sunday: 5pm to 10pm

Address:
1204 Northwest 21st Avenue
Portland, OR 97209-1609

Get updates from Paley's Place:

 
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Latest News


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Latest News


This Week

The 2015 Zagat guide is out! Guess who came in third?! 

The Top 25 Restaurants in Portland

Imperial's own Doug Adams will be appearing on the Bravo Media show, Top Chef at Sea. Congratulations Doug! 

USA Today: Top Chef at Sea

DaNet, Vitaly Paley's pop-up diner, features old world Russian cuisine. Paley draws from family recipes, Russian cookbooks, and even Russian literature to find the perfect dishes to inspire and entice diners. Around for over a year, DaNet is for anyone who wants to rediscover the richness of old Russia, and connect with one of Portland's finest chefs: 

Portland Monthly: Vitaly Paley Perfects the Cuisine of Old Russia at DaNet

Seaweed that tastes like bacon?! OSU researchers have discovered a type of seaweed, that when smoked, tastes like bacon. Dulse is a red marine algae that is protein-rich, and supposedly contains twice the nutritional value of kale. Vitaly Paley takes dulse to a whole new level at Imperial! Check out this fun interview from KGW: 

Dulse: The New Superfood

Take a look at this fantastic Washington Post article, The Search for America's Best Food Cities: Portland, Oregon, featuring a variety of restaurants and chefs in Portland. Tom Sietsema examines the gastronomy scene, and how Portland has become the inspiration for many aspiring chefs and adventurous eaters. Check out the great quotes from Vitaly Paley!

The Washington Post

Check out page 70 of the June issue of Alaska Airlines Beyond Magazine, for Jim Gullo's amazing article, PDX's Passion for Food. The article features Vitaly Paley, and a variety of restaurants around town. Gullo explores the local gastronomy scene, and how Portland's passion and commitment to food is not only historical, but psychological:

PDX'S Passion for Food

Not afraid to get your hands dirty? Check out Vitaly Paley's spice-and-salt roasted spot prawns recipe featured in the Alaska Dispatch News:

Kim Sunée: Get Hands-On with your Food

Guess who made it onto The 17 Most Important Restaurants in Portland?!

Twenty years of Success: Paley's Place in Thrillist 2015

Watch Chef Vitaly Paley prepare a rabbit for Fennel Roasted Rabbit Salad:

Chew Portland Magazine 2015

At the Table: Vitaly Paley discusses Pacific Northwest cuisine, and his passion for keeping locally sourced products in the kitchen:

Northwest Travel Magazine Interview: TableTalk Northwest

Watch Imperial's Doug Adams and Chef Katsuji Tanabe work together as they prepare for a five-course Cinco De Mayo Dinner:

KGW Cinco De Mayo Broadcast

KATU Cinco de Mayo Broadcast

WINE WEDNESDAYS

Join us for Wine Wednesday.  We continue our informal wine tastings: your choice of 3 individually priced flights with a complimentary mystery wine & special offerings to match from our kitchen.

September

2nd Italian Killer B’s: Barolo, Barbaresco, Barbera
9th The Pleasures of Provence
16th Syrah from Around the World
23rd Celebration of the Harvest: Wines from the Willamette
30th Indian Summer: Wines to Sip on the Veranda

October

7th Cool Climate Whites
14th Burgundy on a Budget: Whites & Reds
21st Dreaming of Corsica
28th Big Monster Wines: Trick or Treat for Adults

 

PALEY'S HAPPY HOUR!

Paley's Place is introducing HAPPY HOUR every night of the week.  Monday through Thursday from 5:30pm to 6:30pm & Friday, Saturday & Sunday 5:00pm to 6:30pm

 

 

 

Handmade at Paley's

Handmade at Paley's Fruit & Nut Bar is the first cheese condiment made with organic ingredients by an award-winning Chef.

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The Paley's Place Cookbook

Recipes And Stories From The Pacific Northwest
Vitaly Paley and Kimberly Paley With Robert Reynolds Photography by John Valls Published by Ten Speed Press

Click here to buy on Amazon.com

 

A coastal adventure with Doug Adams and Vitaly Paley! All items featured Jacobsen Salt--bon appetite! Look for a new photo every week.  Photo Credit: David Reamer Photography

A coastal adventure with Doug Adams and Vitaly Paley! All items featured Jacobsen Salt--bon appetite! Look for a new photo every week.

 Photo Credit: David Reamer Photography