“Whatever you can do, or dream you can, begin it.
Boldness has genius, power, and magic in it”.
“Whatever you can do, or dream you can, begin it.
Boldness has genius, power, and magic in it”.
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 French and Russian influences. Co-owner Kimberly Paley oversees the front of the house, and together with General Manager Stevie Walsh, 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.
Phone Number: 503.243.2403
Monday - Thursday: 5:30pm to 10:00pm
Friday & Saturday: 5:00pm to 11:00pm
Sunday: 5:00pm to 10:00pm
1204 Northwest 21st Avenue
Portland, OR 97209-1609
Vitaly Paley's much anticipated restaurant, Headwaters at the Heathman is officially open! The fourth restaurant to join the Paley's empire, this establishment is more seafood-focused, featuring a raw bar, and locally-sourced dishes. This week, the James Beard Award-winning chef was interviewed on NPR's Think Out Loud. Paley talks about his experiences growing up in Soviet Russia, how he came into the restaurant business, and how food is not just about the physical taste, but the emotions it evokes as well. Dave Miller's interview really captures the essence of Chef Paley's philosophy on food, and why it takes a community to build a successful restaurant.
We have all been eagerly awaiting the arrival of Feast 2016, and it is finally here! From the Sandwich Invitational to Smoked, from beer tastings to Brunch Village, Feast is sure to have a little something for everyone. Vitaly Paley is participating in Smoked this year, and sat down with The Daily Meal's Alex Frane to discuss Feast, Headwaters, and how to stay relevant in a saturated restaurant scene.
Though the James Beard Awards have come and gone this year, as Portlanders, we must remind ourselves that we are a lucky bunch. We are lucky because we live in a town with incredible food, and incredible chefs who have created this gastronomical mecca. Cory Schreiber, Philippe Boulot, Cathy Whims, Greg Higgins, and Vitaly Paley (all James Beard winners or nominees,) continue to pave the way for Portland's culinary future, preparing the upcoming generations to follow in their "locavorian" footsteps. Check out the amazing article below by the incomparable Karen Brooks:
Opened in 2012, Vitaly Paley's Imperial has been making waves since its inception. A downtown hot spot, the restaurant provides brunch, lunch, and dinner to visitors and locals alike. This month, Imperial has been named the best hotel restaurant on the west coast by Sunset Magazine! A huge congratulations to our sister restaurant--we are looking forward to Imperial's future, and to its continual success! To read more about the award and Imperial, take a peek at the articles below:
Oregonian and wine maker, Ron Penner-Ash is making a big splash with the Children's Cancer Association! Penner-Ash, one of the owners of the Penner-Ash winery in Newberg will be paddling 160 up the Willamette River from August 22-25th. All proceeds with go to the CCA--and there are some pretty great incentives to donate. Check out the link below to learn more and participate in this amazing expedition:
As a city with more restaurants per capita, it's no wonder that Portland is listed as one of top cities for foodies to travel and dine. Forbes Travel Guide listed Paley's Place as one of the five restaurants to visit in Portland--congratulations, everyone! We've also just completed our remodel--stop by for dinner and check it out. Spring, here we come!
Spring is in the air—that can only mean one thing! It’s time to begin our gastronomical journey. That’s right, with March comes Portland Dining Month. At Paley’s Place, we will be kicking off with an amazing three-course meal for $29! Make a reservation through Travel Portland, (for every reservation through TP, a donation will be made to the Oregon Food Bank,) and check out our menu at PortlandDiningMonth.com. March, here we come!
It is often said that Paley's Place is a Portland institution. According to Ruth Reichl, her first meal in Portland was at Paley's--and it was a meal to remember! Check out this fun article on the James Beard Awarding-winning author by Eater PDX:
It is officially out! The Paleys are opening up the newest addition to their family of restaurants in late summer. Headwaters will occupy the old restaurant space at the Heathman Hotel, and will feature local ingredients, a raw bar, and a variety of seafood dishes. Check out this incredible press release by Karen Brooks, and this delightful write-up from EaterPDX. A huge congratulations to the Paleys! We are so excited to be expanding our restaurant family, and to be part of the Heathman Hotel's future.
Portland is teaming with pop-ups--and EaterPDX gives you the skinny on the best ones of 2016. DaNet is listed among these tricky-to-track-down, often monthly dinners--congratulations, all!
The new year is upon us, and with it comes resolutions. Well, Thrillist Portland has a few suggestions--check out "The 50 Best Things to Eat in Portland" article, and tick a few items off of your 2016 bucket list. The article also features an item from Paley's Place Sous Chef, Stan Luoma--congrats Stan!
Care for some jam with your tea? Why not have the Georgia Caravan Blend, courtesy of Chef Vitaly Paley, and Smith Teamaker Tony Tellin:
Peckish for some sushi, but not sure where to venture out to? Well, Vitaly Paley has the answer--Yama Sushi. Check out this Dining Confidential article from Eater Portland:
Feeling romantic? Well, we have the perfect Portland restaurants for you to take that special someone. Take a peek at the top twenty picks from Dream Vacation Magazine:
We know you have a Thanksgiving feast to prepare, but take a few minutes to watch Chef Vitaly Paley prepare a rabbit for Fennel Roasted Rabbit Salad--delicious!
The Eater Awards have announced their 2015 Portland Winners! And guess who won Chef of the Year? That's right, Imperial's Doug Adams is at it again, taking the Portland culinary scene by storm. Way to win all of the hearts, (and stomachs,) and congratulations!
Willamette Week has released its Restaurant of the Year: it's Imperial!!! An enormous congratulations to Vitaly Paley, Doug Adams, and all of the amazing staff at Imperial. This restaurant has been making waves since its inception--we are so thrilled and proud to be its sister.
The Restaurant of the Year 2015: Imperial
And check out the video teaser below that goes along with the article--well done Dougie and Vitaly!
Portland; a city with more restaurants per capita. So how do you choose? According to the Eater 38, (a list of restaurants that define our local, gastronomical scene,) Paley's Place is a classic staple for dining in the Rose City. Joined by 37 other amazing Portland restaurants, Paley's sits at number three on the list--a huge congratulations to the other restaurants.
Check out this fun article from Portland Monthly's Karen Brooks: guess who is featured in it?! Why, DaNet of course!
Congratulations to Imperial for coming in at #3 for best happy hour in Portland!
Decadence does not always have to be expensive--so says Alexander Frane of Drink Portland. His article, Don't Break the Bank: Affordable Happy Hour Specials at Otherwise High-End Restaurants, touches on Paley's Place, Portland Penny Diner, and Imperial as perfect places to "live large while on a budget."
Steven Smith Teamakers and Vitaly Paley have teamed up to collaborate on an incredible new tea! At Number 2 in their Maker's Series, the blend, "Georgian Caravan" is accompanied by a jar of huckleberry jam, a traditional Russian sweetener. Delicious and subtly smoky.
With Feast 2015 behind us, we are looking ahead to the culinary varieties that the fall months can provide. Several chefs, bartenders, and other restaurant aficionados were asked what gastronomical delights they were most excited about during the cooler temperatures.
Check out this amazing recap of Feast Portland 2015, and some fantastic photos of Chef Paley and Chef Cosentino too. Well done fellows!
Feast 2015 has taken over Portland! Paley's Place is hosting a spectacular sold-out 5-course dinner this Friday (September 18). Vitaly Paley will be joined by Chef Chris Cosentino and Chef Sam Mason--welcome to Portland, gentlemen!
The 2015 Zagat guide is out! Guess who came in third?!
Imperial's own Doug Adams will be appearing on the Bravo Media show, Top Chef at Sea. Congratulations Doug!
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:
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:
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!
Paley's Place has HAPPY HOUR every night of the week. Monday through Thursday from 5:30pm to 6:30pm & Friday, Saturday & Sunday 5:00pm to 6:30pm
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.
26th Exquisite Wines from Burgundy
2nd Nebbiolo: Italy’s Kingdom for a Wine!
9th Sommelier Picks: Exciting Reds & Whites
16th The Beauty of Beaujolais
23rd Fall Classics: Wines to Warm the Spirit
24th Happy Thanksgiving! Join us for dinner service from
2:00 pm – 8:00 pm
30th Wines to be Thankful for: Perfect Table Wines for the Holidays
7th Cold & Rugged: High Altitude Vineyards
14th A Tour of Touraine: Falling for the Wines of the Loire Valley Appellation
21st A Piece of Italy: New World Expressions of Italian Varietals
24th Christmas Eve: Join us for dinner service from
4:00 pm – 9:00 pm
28th Bubbles! Bubbles! Bubbles!
We are closed Christmas Day & New Year’s Day: Happy Holidays!
Handmade at Paley's Fruit & Nut Bar is the first cheese condiment made with organic ingredients by an award-winning Chef.
Recipes And Stories From The Pacific Northwest
Vitaly Paley and Kimberly Paley With Robert Reynolds. Photography by John Valls, Published by Ten Speed Press.