Paley's Place - Content minus Flash.

{about us}

hours:
Mon-Thu 5:30pm-10:00pm
Fri-Sat 5:30pm-11:00pm
Sun 5:00pm-10:00pm
Please check our Events page for special holiday hours

With corporate chains and noisy mega-restaurants dominating the American dining scene, Paley's Place in Portland, Oregon, is a refreshing change. By opening a restaurant with only 50 seats, Vitaly and Kimberly Paley have made a commitment to creativity and flexibility in cuisine, sophistication in service, and intimacy in the dining experience. The warm environment can be enjoyed via the front porch, open air patio, bar/bistro, both dining rooms. The back room may be reserved for private events, holding up to 22 guests.

Since the restaurant opened in February, 1995, enthusiastic critics from the New York Times, Seattle Post-Intelligencer, Orange County Register, and Portland Oregonian, among other publications, have endorsed the Paley's success. Check out the recent article in the New York Times by Eric Asimov "In Portland, a Golden Age of Dining and Drinking."

Both Paleys had extensive restaurant experience in New York. Vitaly worked in the kitchens at Union Square Cafe, Remi, and Chanterelle, and Kimberly worked in the front of the house of Bouley, Gotham Bar & Grill, and Alison on Dominick Street. The couple met when both worked at World Yacht Cruises. Together, they spent the better part of a year at a two-star Michelin restaurant, Moulin de la Gorce, near Limoges, France.

The Paleys chose Portland for their own restaurant because of the Pacific Northwest's wealth of high quality ingredients.

seating capacity:
Dining Room: 50
Additional seating available in the bar and bistro, as well as seasonal dining on the front porch.

team:
Vitaly Paley: executive chef, owner
Kimberly Paley: general manager, owner
Patrick McKee: sous chef
Sean Temple: sous chef
Lauren Fortgang: pastry chef
Tom Lindstedt: day manager
Rebecca Finley: night manager

opening date:
1995

décor:
Paley's Place Bistro and Bar is located in a Victorian house in one of Portland's historic neighborhoods. Kimberly and Vitaly welcome guests to dine on the large front porch or retreat to an intimate table in one of the two dining rooms. Seating is also available in the bistro and bar area - the perfect spot to be cozy, sip a glass of wine, and enjoy a lighter meal.

from the menu:
Vitaly Paley draws inspiration for his menu from the local bounty of the Pacific Northwest — from Columbia River line-caught wild salmon to fingerling potatoes from Eastern Oregon and Kobe beef from Idaho. The menu focus is on local, organic and sustainable practices. Dinner guests are invited to choose the half portion size of many entrees for a lighter way to sample the menu. Entrée prices range from $15-30. Some seasonal highlights include:

- Local Romaine, Anchovy Caper Vinaigrette, Aged Parmesan

- Escargot à la Bordelaise, Roast Marrow Bones & Garlic

- Butter-Poached Halibut, Grilled Romaine, Rhubarb Beurre Blanc

- Soft Egg & Goat Cheese Raviolo, Local Mushrooms & Spring Leeks

- Lemon Mascarpone Tart & Toasted Almond Anglaise

{dinner menu}
(current as of 6/18/08)

Soup 7.

George's Gathered Greens, Lemon & Extra
Virgin Olive Oil 7.

Grilled Asparagus, Prosciutto, 45-Minute Egg & Green Garlic Vinaigrette 11.

Local Greens, Vanilla Olive Oil-Poached Albacore Tuna, Grilled Bread, Spicy Relish 12.

Spinach Salad, House Bacon & Buttermilk-Blue Cheese Dressing 10.

Spit-Roasted Rabbit Salad, Sherry & Armagnac Plumped Prunes 15.

Chilled Oysters, Champagne Mignonette 18.

American Kobe Beef Steak Tartare & Traditional Accompaniments 16.

Escargot à la Bordelaise, Roast Marrow Bones & Garlic 17.

Steamed Mussels, Hand Cut Fries & Mustard Aïoli 18.

{on the side}

Asparagus a la Plancha, Aged Balsamic & Pecorino 7.

Braised Greens, Garlic, Lemon & Olive Oil 7.

Grilled Artichokes, Breadcrumbs Provençal, Drawn Anchovy Butter 7.

Hand-Cut Fries & Mustard Aïoli 5.

{entrées}

Olive Oil-Poached Halibut, Charred Fava Bean, Mint & Pecorino Salad, Salsa Verde 31. / 17.

Wild Salmon Sous Vide, Butter-Poached New Potatoes, Shaved Asparagus, Porcini & Walla Walla Salad, Sweet Herb Fondue 36.

Today's Fish Market Price

Emmer Farro, Mushrooms, Fava Beans, Prosciutto & Marrow 25. / 13.

House Ricotta & Soft Egg Raviolo, Peas & Truffle Butter 22. / 12.

Grilled Lamb Chop, Confit of Neck & Belly Salad, Spiced Couscous & Lamb Jus 29.

Quail en Salmis, Bacon, Morel Mushrooms & Spätzle 29. / 15.

American Kobe Beef New York & Flat Iron, Grilled Porcini & Asparagus, Truffled Bordelaise 36.

Braised & Crispy Sweetbreads, Roasted Carrots, Mushrooms & Bacon 29. / 15.

{weekend specials... while they last}

Friday - Smoked, Stuffed & Spit-Roasted Suckling Pig, Creamy Polenta & Wilted Greens 30.

Saturday - 40-Day Dry-Aged Ribeye, Onion Rings & Creamed Kale 40.

{bistro}

Paley's Burger on a Brioche Bun with Pickled Vegetables, Whole-Grain Mustard Aïoli & House Made Ketchup 15.

Add Cheese 1. Add Bacon 1.

*There will be an 18% gratuity added to parties of 6 or more
Please, maximum 2 credit cards per table.

Chef: Vitaly Paley
Sous Chefs: Patrick McKee & Sean Temple

{wine list}
(current as of 5/10/08)

{by the glass}

2006 Chartron La Fleur, Bordeaux Blanc 9.
2007 Ponzi, Pinot Gris 10.
2006 Bethel Heights, Quercus non, Chardonnay 12.
2006 Klee, Pinot Noir 12.
2001 Château Boucassé, Madiran 12.
2005 Ferraton, La Source, Saint-Joseph 13.

2007 Domaine Sorin, Côtes de Provence, Rosé 9.

Baumard, Crémant de Loire, NV Brut 12.
1998 St. Innocent, Demi-Sec, Reserve 16.

{half bottles}

champagne...
Guy Charlemagne, Grand Cru, Réserve Brut, Blanc de Blancs (375ml) 42.
Krug, NV Grand Cuvée (375ml) 140.

white & rosé...
2005 Domaine Tempier, Bandol, Rosé (Provence) 25.
2004 Chehalem, Ian's Reserve, Chardonnay (Willamette Valley) 24.
2006 Domaine Vincent Girardin, Clos De Tavannes, Santenay, 1er Cru (Burgundy) 35.
2005 Domaine Zind Humbrecht, Heimbourg, Riesling (Alsace) 43.

red...
2006 Patton Valley Vineyard, Estate Grown, Pinot Noir (Willamette Valley) 28.
2005 Cristom, Eileen Vineyard, Pinot Noir (Willamette Valley) 42.
2006 Ken Wright Cellars, Guadalupe Vineyard (Willamette Valley) 35.
2002 Domaine du Château de Chorey, Beaune Les Teurons, 1er Cru (Burgundy) 55.
2005 Clos des Brusquières, Châteauneuf-du-Pape (Rhône) 32.

{champagne and sparkling wines}

2002 Argyle, Brut, Willamette Valley 41.
2003 Soter, Beacon Hill, Brut Rosé, Oregon 66.
Bollinger, Special Cuvée, NV Brut, Champagne 73.
Ruinart, Blanc de Blancs, Champagne 105.
1995 Krug, Brut, Champagne 360.
1998 Taittinger, Comtes de Champagne, Blanc de Blancs, Champagne 230.
1995 Dom Pérignon, Rosé Champagne 485.

{pink wines}

2006 Domaine Lafond, Tavel Rosé (Rhône) 27.
2006 Domaine Tempier, Bandol Rosé (Provence) 52.

{french white wines}

2004 Didier Dagueneau, Les Jardins de Babylone (Jurançon) 180.
2005 Lucien Crochet, Sancerre (Loire) 38.
2005 Foreau, Clos Naudin, Vouvray, Moelleux Réserve (Loire) 120.
2004 Château de Chamboureau, Cuvée d'Avant, Savennières (Loire) 35.
2006 Domaine Weinbach, Clos des Capucins, Riesling, Schlossberg Grand Cru (Alsace) 73.
2001 Trimbach, Cuvée Frédéric émile, Riesling (Alsace) 69.
2004 Rolly Gassmann, Pinot Blanc (Alsace) 32.
2006 Lafon, Macon-Milly-Lamartine, Clos du Four (Burgundy) 37.
2004 Fougeray de Beauclair, Marsannay, Les Aiges Pruniers (Burgundy) 38.
2004 Louis Michel, Petit Chablis (Burgundy) 44.
2005 Domaine Daniel Dampt, Chablis (Burgundy) 35.
2005 Philippe Chavy, Bourgogne Blanc (Burgundy) 35.
2003 Clos Rougeard, Brézé, Saumur Blanc (Saumur) 83.
2006 Mas de Daumas Gassac, Vin Blanc, Grand Cru (Languedoc) 50.
2006 Domaine Tempier, Bandol (Provence) 55.
2003 J.L. Chave, Hermitage (Rhône) 330.

{local white wines}

2006 Soléna, Pinot Gris (Oregon) 28.
2006 Lumos, Pinot Gris, Rudolfo Vineyard (Oregon) 25.
2006 J. Christopher, Sauvignon Blanc (Willamette Valley) 27.
2006 Patricia Green Cellars, Panama White (Willamette Valley) 70.
2006 Adelsheim, Auxerrois (Willamette Valley) 31.
2006 Domaine Drouhin, Arthur, Chardonnay (Dundee Hills) 48.
2006 Ken Wright Cellars, Chardonnay, Celilo Vineyard (Washington) 50.
2005 Domaine Serene, Pinot Noir, Coeur Blanc (Dundee Hills) 120.
2006 Domaine Pierre Noire, Vin Blanc (Columbia Valley) 30.
2006 Folin Cellars, Viognier (Rogue Valley) 40.
2006 Syncline, Roussanne, Alder Ridge Vineyard (Horse Heaven Hills, WA) 35.
2007 Abacela, Albariño, Estate Grown (Southern Oregon) 32.

{pinot noir}

2001 Medici Vineyards, Block I, II (Willamette Valley) 45.
2005 Soter, Beacon Hill (Willamette Valley) 67.
2006 Patricia Green Cellars, Croft Vineyard (Willamette Valley) 43.
2006 Bethel Heights, Estate Grown (Willamette Valley) 46.
2006 Evesham Wood (Eola-Amity Hills) 32.
2004 Left Coast Cellars, Latitude 45º (Willamette Valley) 52.
2006 Brooks, Janus (Willamette Valley) 49.
2006 Beaux Frères (Willamette Valley) 75.
2005 Lange, Dundee Hills Estate (Dundee Hills) 110.
2006 Domaine Drouhin (Willamette Valley) 64.
2005 Le Cadeau, Diversité (Willamette Valley) 80.
2005 J. Christopher, Le Pavillon Vineyard (Dundee Hills) 59.
2006 Ken Wright, Abbott Claim Vineyard (Yamhill-Carlton) 103.
2005 Hamacher (Willamette Valley) 67.
2006 Cristom, Mt. Jefferson Cuvée (Willamette Valley) 47.
2006 Chehalem, 3 Vineyard (Willamette Valley) 43.
2005 Dusky Goose (Dundee Hills) 75.
2005 Domaine Camus-Bruchon, Savigny-Lavières, 1er Cru (Burgundy) 65.
2005 Domaine Camus-Bruchon, Savigny-Narbantons, 1er Cru (Burgundy) 75.
2006 Domaine Guillot-Broux, Bourgogne (Burgundy) 35.

2006 Frédéric Magnien, Côte de Nuits-Villages, Croix-Violette (Burgundy) 47.
2005 Alain Burguet, La Justice, Gevrey-Chambertin (Burgundy) 120.
2005 Lignier-Michelot, Morey-Saint-Denis, 1er Cru, Les Chenevery (Burgundy) 115.
2005 Jacques-Frédéric Mugnier, Chambolle-Musigny (Burgundy) 140.

{other red wines}

2005 ZanZibar, Casima, Bordeaux-Sangiovese Blend (Columbia Valley) 85.
2001 Apex Cellars, Cabernet Sauvignon (Columbia Valley) 45.
2005 Abeja, Cabernet Sauvignon (Columbia Valley) 64.
2004 Chester | Kidder, Bordeaux-Syrah Blend (Columbia Valley) 78.
2005 Andrew Will, Sheridan Vineyard (Yakima Valley) $80.
2005 Cadence, Klipsun Vineyard, Red Mountain (Yakima Valley) 67.
2005 Penner-Ash, Syrah (Oregon) 45.
2005 Abacela, Umpqua Cuvée, Tempranillo (Southern Oregon) 40.
2006 Remy Wines, Barbera (Washington) 38.
2005 Domaine Guillot-Broux, Beaumont, Macon-Cruzille (Macon) 42.
2003 Château St. Georges, Saint-émilion (Bordeaux) 47.
2004 Domaine Pierre André, Châteauneuf-du-Pape (Rhône) 60.
2004 Domaine des Hauts Châssis, Crozes-Hermitage, Les Châssis (Rhône) 46.
2005 Domaine Farjon, Saint-Joseph (Rhône) 36.
2005 Bertrand Stehelin, Gigondas (Rhône) 45.
2003 Clos Rougeard, Le Bourg, Saumur Champigny (Saumur) 105.
2005 Mas de Gourgonnier (Les Baux de Provence) 33.
2005 Domaine Tempier, Bandol (Provence) 63.

Minimum Corkage Fee 20./ per 750ml.

{specialty cocktails}

Paley's Lemon Drop 8.
Absolut Citron Vodka, Cointreau, Fresh Squeezed Lemon & Orange Juices
Served Up with a Sugared Rim

Chef's Favorite 9.
Tanqueray 10 Martini Served Up with a Twist

M Collins 8.
Locally Crafted Medoyeff Vodka Blended with Sweetened Citrus Juices
Served on the Rocks

Paley's Negroni 8.
A Combination of Locally Crafted Desert Juniper Gin, Campari & Punt E Mes Served Up with a Twist

Tennessee Rose 8.
Jack Daniels, Crème de Cassis, Fresh Squeezed Grapefruit & Lemon
Juices, Served on the Rocks

Grapefruit Daiquiri 7.
Bacardi Light Sweetened with Grapefruit & Lime Juices Served Up or On the Rocks

Aviation Gin Gimlet 8.
An Oregon Crafted Gin Blended with Fresh Sweetened Lime Juice & Served Up or On the Rocks

Peach Royale 12.
A Sugar Cube Soaked with Peach Bitters & Knob Creek Bourbon Topped with
Argyle Sparkling Wine

Pear Brandy Kamikaze 9.
Clear Creek Pear Brandy, Cointreau, & Fresh Squeezed Lime Juice Served Up

{bottled beer} {single malt scotch}

*Seasonal Selection* 5. Laphroaig 10 year 10.
Alaskan IPA 5. Talisker 10 year 12.
Celis White 5. Glenlivet 12 year 9.
Stella Artois 4. Macallan 12 year 11.
Amstel Light 4. Balvenie Double Wood 12 year 12.
Duvel 6. Glenmorangie 18 year 17.

{events}

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

Don't hesitate to call us for more information.
We look forward to sipping with you!
(503) 243-2403

April
2nd Harvest Down Under: Australia & New Zealand
9th They're Making Wine Where?!?
Wines from Unusual Places
16th Blending Varietals on their Own
23rd Battle of the New World Pinots:
CA vs. OR vs. NZ
30th Spring Thaw â€“ Wines for the Patio

May
7th The Reign in Spainâ€¦
14th Burgundy: CÃ´te de Beaune vs. CÃ´te de Nuits
21st Thirst Quenching Italian Whites
28th Can You Call Me A Cab?

June
4th Alluring Alsatian Wines
11th Affordable French Country Reds
18th Wines from Southern Oregon
25th City of RosÃ©s: Wines That Make You Blush

About Chefs Collaborative:
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies. For more information, visit chefscollaborative.org.

About Paley's Place:
Paley's Place offers Pacific Northwest regional cuisine, served in the warm and inviting setting of a Victorian home. Chef and owner Vitaly Paley creates seasonal menus from the bounty of the Northwest - fresh organic ingredients supplied by local farmers, growers and purveyors - with Southern French and Northern Italian influences. Chef Vitaly Paley received the 2005 James Beard Foundation Best Chef Pacific Northwest award and was recently chosen by Gourmet as one of the top 50 restaurants in the country. Weekly "Wine Wednesday" highlights an extensive wine list which focuses on varietals from Oregon, Washington and France, with additional selections from around the world. Seating is intimate - both in the dining room and the bistro and bar area where diners can grab a light meal, cocktail, or glass of wine. Chef Paley has also created the PaleyBar, an organic energy bar available in four flavors and available at Whole Foods and other gourmet grocers and outdoor stores, as well as online at paleybar.com. For reservations and information, please call 503-243-2403. Paley's Place is located at 1204 NW 21st Avenue, Portland, Oregon.

{accolades}

- Portland Monthly, Top Ten Restaurants,
November 2007
- The New York Times/Dining, In Portland: A Golden
Age of Dining and Eating, September 2007
- Gourmet, America's Best Farm-to-Table
Restaurants, Romantic/Special Occasion,
October 2007
- Oregon Public Broadcasting, Endless Feast,
August 2007
- Food and Wine 2007 Cookbook, Recipes by
Vitaly Paley
- Bon Appetit, April 2007
- Sunset, Portland Restaurants, February 2007
- Zagat's 2007 America's Top Restaurants, "Top Food"
and "Most Popular"
- USA Today, Top Meals of 2006, December 22, 2006
- Oprah Magazine, "The Place for Foodies",
November 2006
- Gourmet, America's Top 50 Restaurants,
October 2006
- Food and Wine Magazine, Recipes by Vitaly Paley,
February 2006
- The Wine Advocate, Most memorable meals of 2001,
Robert Parker and Pierre Rovani
- Additional features in Outside Magazine, Food Arts,
Travel & Leisure, Enroute, London Financial Times
and Alaska Airlines Magazine.

{memberships}
- James Beard Foundation
- Chefs Collaborative
- International Pinot Noir Celebration
- Oregon Tilth

Karen Brooks
From "Restaurant of the Year," 1999, The Oregonian

"Take art, love, and a delicious fusion of personality and plate. Put it into a low-key home with a funky porch that holds baskets of farm-fresh produce. Heat slowly over the unstoppable passion of a New York dancer. Cool beneath the exactitude of a Russian pianist. The final dish is unlike anything you've ever experienced: part restaurant, part salon, part home. Paley's Place."

"People remember meals here. They can recount details months later, much in the way that sports enthusiasts replay the key moments of a big game. It's not any one particular thing, but rather the way this Northwest bistro strikes all the right notes: accomplished food, elegantly yet casually presented in a place so personal, unpretentious and attentive to detail that it's easy to forget you're in a restaurant, not someone's dining room."