Paley's Place - Content minus Flash.

{about us}

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

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
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}
Our menu changes often, dependent upon
product availability from our farmers.
Please check with the restaurant for
any questions you may have.

Today's Soup Seasonal

George's Gathered Greens,
Lemon, Extra Virgin Olive Oil 8.

Grilled Asparagus, Soft Duck Egg, Heirloom Prosciutto, Spicy Greens, Mustard Vinaigrette 12.

Little Gem Lettuce, House Ranch Dressing, Fried Sweet Onions 10.

Today's Oysters Market Price

American Kobe Beef Steak Tartare, Traditional Accompaniments 18.

Escargot à la Bordelaise, Roast
Marrow Bones, Garlic 18.

Westcott Bay Blue Mussels, Hand-Cut Fries, Mustard Aïoli 20.

{on the side}

Braised Greens, Garlic, Lemon, Olive Oil 8.

Roasted Beets, Horseradish Cream 8.

Asparagus a la Plancha, Aged Balsamic & Blue Cheese 8.

Hand-Cut Fries, Mustard Aïoli 6.

{entrées}

Olive Oil-Poached Halibut, Medley of Young Vegetables, Salsa Verde 17. / 32.

Today's Seafood Selection Market Price

Risotto, Spring Peas, Young Carrots, Parmesan & Mint Butter 13. / 24.

Heirloom Bean & Vegetable Cassoulet 18.

Rabbit Ravioli, Morel Mushrooms, Fava Beans & House Bacon 12. / 24.

Spit-Roasted Pork Shoulder, Heirloom Bean Stew, Crispy Pork Skin & Pickled Rhubarb Salad 15. / 29.

Today's Beef Market Price

Crispy Sweetbreads, Slow-Braised Pork Belly, Porcini, Asparagus & Fennel Salad 15. / 29.

{weekend specials... while they last}

Friday - Grilled Lamb Loin Chops, Fava Beans, Preserved Lemon, Aged Sheep Cheese & Prosciutto Salad, Sweet Herb Vinaigrette 17. / 32.

Saturday - 40-Day Dry-Aged Highland Oak Ribeye, Sweet Onion Rings, Creamed Greens 43.

{bar & 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.

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

Chef: Vitaly Paley
Sous Chef: Patrick McKee

{wine list}
(current as of 6/10/09)

{by the glass}

2006 Jean Sipp, Pinot Blanc 9.
2007 Château Graville-Lacoste, Graves 11.
2008 Bethel Heights, Unoaked, Chardonnay 12.
2007 Clos La Coutale, Cahors 11.
2006 K. Lynch, Cypress Cuvée, Côtes du Rhône 12.
2005 Beran, Pommard Clone, Pinot Noir 13.

2008 Domaine Sorin, Terra Amata, Côtes de Provence Rosé 9.

Baumard, Crémant de Loire, NV Brut 12.
T. Triolet, Champagne, NV Brut 17.

{half bottles}

champagne...
Guy Charlemagne, Grand Cru, Réserve Brut, Blanc de Blancs (375ml) 42.
Krug, NV Grand Cuvée (375ml) 150.

white & rosé...
2004 Chehalem, Ian's Reserve, Chardonnay (Willamette Valley) 26.
2007 William Fevre, Chablis (Burgundy) 35.
2007 Domaine André Neveu, Silex, Sancerre (Loire) 24.
2008 Domaine Tempier, Bandol Rosé (Provence) 38.

red...
2006 Cristom, Eileen Vineyard, Pinot Noir (Eola-Amity Hills) 43.
2007 Bergström Winery, Cumberland Reserve, Pinot Noir (Willamette Valley) 38.
2003 Château Teynac, Saint-Julien (Bordeaux) 27.

{champagne and sparkling wines}

2006 Argyle, Brut Rosé, Willamette Valley 60.
2005 J. Albin Winery, Blanc de Noir, Willamette Valley 48.
1997 Soter, Beacon Hill, Blanc de Blancs, Oregon 75.
Meyer-Fonné, NV Brut Extra, Crémant d'Alsace 39.
Bollinger, Special Cuvée, NV Brut, Champagne 110.
2002 Louis Roederer, Blanc de Blancs, Champagne 112.
1998 Taittinger, Comtes de Champagne, Blanc de Blancs, Champagne 325.

{pink wines}

2008 J.K. Carriere, Glass, White Pinot Noir (Willamette Valley) 30.
2007 Domaine Lafond, Tavel Rosé (Rhône) 30.
2008 Domaine de Triennes (Provence) 23.
2008 Domaine Tempier, Bandol Rosé (Provence) 70.

{french white wines}

2001 Trimbach, Cuvée Frédéric Émile, Riesling (Alsace) 69.
2004 Domaine Marcel Deiss, Burg, 1er Cru (Alsace) 95.
2004 Domaine Marcel Deiss, Altenberg, Grand Cru (Alsace) 150.
2003 Didier Dagueneau, Silex (Loire) 160.
2004 Didier Dagueneau, Silex (Loire) 140.
2003 Didier Dagueneau, Pur Sang, Blanc Fumé de Pouilly (Loire) 150.
2004 Didier Dagueneau, Pur Sang, Blanc Fumé de Pouilly (Loire) 170.
2005 Philippe Chavy, Bourgogne Blanc (Burgundy) 35.
2006 Savary, Chablis (Burgundy) 39.
2006 Henri Perrusset, Mâcon Farges (Burgundy) 37.
2004 Fougeray de Beauclair, Marsannay, Les Aiges Pruniers (Burgundy) 38.
2005 Domaine Sainte Barbe, Vieilles-Vignes, Viré-Clessé (Burgundy) 32.
2005 Philippe Chavy, Sous Le Dos D'Ane, Meursault-Blagny, 1er Cru (Burgundy) 80.
2006 Jean Rijckaert, En Paradis, Vieilles Vignes, Arbois (Jura) 37.
2004 Didier Dagueneau, Les Jardins de Babylone (Jurançon) 110.
2006 Clos Ste. Magdeleine, Cassis (Provence) 53.
2006 Domaine Tempier, Bandol (Provence) 55.
2007 Château La Nerthe, Châteauneuf-du-Pape (Rhône) 65.
2003 J.L. Chave, Hermitage (Rhône) 330.

{local white wines}

2007 Soléna, Pinot Gris (Oregon) 28.
2007 J. Christopher, Maresh Vineyard, Sauvignon Blanc (Dundee Hills) 32.
2006 Patricia Green Cellars, Panama White (Willamette Valley) 70.
2007 Love & Squalor, Eola Hills Vineyard, Riesling (Willamette Valley) 27.
2007 Bergström Winery, Dr. Bergström, Riesling (Willamette Valley) $35.
2007 Adelsheim, Auxerrois (Willamette Valley) 31.
2007 Domaine Drouhin, Arthur, Chardonnay (Dundee Hills) 48.
2007 Woodward Canyon, Chardonnay (Washington) 53.
2006 BlackCap, Chardonnay (Willamette Valley) 86.
2007 Dominio IV, Still Life, Viognier (Oregon) 38.
2007 Matello, Whistling Ridge (Ribbon Ridge) 29.
2008 Abacela, Albariño, Estate Grown (Southern Oregon) 33.

{pinot noir}

2002 Medici Vineyards, Estate, East Block (Willamette Valley) 45.
2006 Soter, Beacon Hill (Yamhill-Carlton) 73.
2007 Patricia Green Cellars, Estate Old Vine (Ribbon Ridge) 57.
2006 Matello, Souris (Willamette Valley) 52.
2007 Chehalem, 3 Vineyard (Willamette Valley) 43.
2006 Brooks, Janus (Willamette Valley) 49.
2006 J.K. Carriere (Willamette Valley) 60.
2006 Dusky Goose (Dundee Hills) 83.
2007 Bergström, Bergström Vineyard (Dundee Hills) 112.
2007 Beaux Frères, Beaux Frères (Ribbon Ridge) 110.
2006 Domaine Drouhin (Willamette Valley) 64.
2007 J. Christopher, Dundee Hills Cuvée (Dundee Hills) 40.
2007 Penner-Ash, Dussin Vineyard (Willamette Valley) 85.
2006 Cristom, Sommers Reserve (Willamette Valley) 65.
2003 Ken Wright Cellars, Guadalupe Vineyard (Willamette Valley) 150.
2007 Meyer-Fonné, Réserve (Alsace) 40.
2006 Domaine René Leclerc, Bourgogne (Burgundy) 43.
2006 Domaine Huber-Verdereau, Les Robardelles, Volnay (Burgundy) 55.
2006 Marc Roy, Clos Prieur, Gevrey-Chambertin (Burgundy) 90.
2006 Mugnier, Chambolle-Musigny (Burgundy) 135.

{other red wines}

2006 Seven Hills, Seven Hills Vineyard, Cabernet Sauvignon (Walla Walla Valley) 49.
2006 Soos Creek, Artist Series #6 (Columbia Valley) 47.
2005 Tyrus Evan, Ciel du Cheval, Claret (Red Mountain) 50.
2005 Dobbes Family Estate, Grand Assemblage Cuvée, Syrah (Rogue Valley) 33.
2006 Penner-Ash, Syrah (Oregon) 45.
2006 Abacela, Umpqua Cuvée, Tempranillo (Southern Oregon) 40.
2006 Desvignes, Morgon, Côte du Py, Cru Beaujolais (Burgundy) 32.
2005 Domaine du Mortier, Graviers, St. Nicolas de Bourgueil (Loire) 35.
2005 Château St. Georges, Saint-émilion (Bordeaux) 47.
2006 Ferme Saint-Martin, Cuvée Saint-Martin, Beaumes de Venise (Rhône) 41.
2006 Mas de Boislauzon, Châteauneuf-du-Pape (Rhône) 60.
2007 Domaine de Terrebrune, Terre d'Ombre, Vin de Pays (Provence) 33.
2006 Domaine Tempier, Bandol (Provence) 68.

Minimum Corkage Fee 20./ per 750ml.

{specialty cocktails}
All of our hand-crafted drinks are made to order. Thank you for your patience.

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 8.
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}

Sierra Nevada Summerfest 5. Laphroaig 10 year 10.
Pike IPA 5. Talisker 10 year 12.
Deschutes Black Butte Porter 5. Glenlivet 12 year 10.
Pilsner Urquell 5. Macallan 12 year 11.
Amstel Light 4. Balvenie Double Wood 12 year 12.
Chimay Triple Ale 6. Glenmorangie 18 year 18.

{digestif}

{digestif}
Fernet-Branca 7.
Underberg 5.

{cognac & armagnac}
Courvoisier, Napoleon, Cognac 16.
Remy Martin V.S.O.P. Cognac 10.
Hine, Rare, Cognac 11.
Hine, Antique, Cognac 20.
Larressingle V.S.O.P Armagnac 13.
Germain-Robin, Select Barrel, X.O. California 16.

{eau de vie & brandy}
Clear Creek, Williams Pear Brandy 9.
Clear Creek, Grappa 10.
Boulard, Calvados, Pays d'Auge 10.
Clear Creek, 8 Year Aged, Eau de Vie de Pomme 9.
Clear Creek, Eau de Vie of Mirabelle 13.

{dessert wine & port}
2003 Château Loupiac-Gaudiet, Loupiac 8.
2005 Francis Tannahill, Passito, Gewurztraminer, Ore. 16.
1999 Fèlsina, Berardenga, Vin Santo Chianti Classico 20.
2003 Château Doisy-Védrines, Sauternes 16.
2006 Dobbes Family Estate, Late Harvest Viognier, Ore. 10.
Bernard Boutinet, Pineau des Charentes, Blanc 9.
2006 Banyuls, La Tour Vieille 10.
2003 Madrone Mountain, LBV Red Dessert Wine, Ore. 9.
Lustau, Los Arcos, Amontillado, Sherry 8.
Cossart Gordon, Malmsey Madeira 9.
1994 Kopke, Colheita Porto 14.
Fonseca, 20 Year Old Tawny 15.
Smith Woodhouse, 10 Year Old Tawny 9.
Quinto do Noval, LB Porto 8.

{events}

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

Available locally at:
Powell's
In Good Taste
Sur la Table
23rd Avenue Books
Oregon Historical Society
Food Front Cooperative Grocery
Whole Foods
Barnes & Noble
Borders
*most copies signed; available also at the restaurant

Available online at the
preceding vendors and also:
amazon.com
costco.com

Thank you for all the support!
- the Paley team

"The Paleyâ€™s Place Cookbook: Recipes and Stories from the Pacific Northwest
by Vitaly Paley and Kimberly Paley
$35.00 hardcover â€¢ 240 pages â€¢ 75 full-color photographs, 80 recipes â€¢ 8 Â½ x 10 inches
ISBN: 978-1-58008-830-5 â€¢ Publication Date: November 2008

photo: Anders Krusberg

Chef Vitaly Paley was recently featured live on Martha Stewart in New York City!
Visit the following website to view the featured recipes from the show:
Roast Duck with Cherries
Savory Bread Pudding

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.

JUNE
3rd â€“ Riesling Rising
10th â€“ Follow No Rules: Fish & Red Wine
17th â€“ Chardonnay & Charcuterie
24th â€“ Summer Bounty: Patio Wines & Farmers Market Finds

JULY
1st â€“ Alsatian Sensations
8th â€“ Summer Sparklers
15th â€“ Coastal Showdown: Atlantic vs. Mediterranean
22nd â€“ Italy on a Budget
29th â€“ 2007 Pinot Noir Standouts from a Challenging Vintage

AUGUST
5th â€“ Obscure Whites: Furmint, Savagnin & Rolle
12th â€“ BBQ Reds
19th â€“ California Here We Come
26th â€“ Summer Vacation in Provence: Red & White Wines

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

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.

{press}

Several cherry-licious recipes from Chef Vitaly Paley
and Pastry Chef Lauren Fortgang were featured in
"O, The Oprah Magazine"

Vitaly and Kimberly stopped in the Guidepost Magazine offices in NY City on their recent book tour to film this video and share thoughts on what inspires them. They also shared a recipe for Summer Green Bean and Grilled Peach Salad.

Talk show host Conan O'Brien made a surprise visit to Paley's Place on his recent media swing through Portland. According to O'Brien, the meal at Paley's Place was "the best meal we've had on the road."

Avid cyclist Vitaly Paley was thrilled to share a healthy recipe for Steamed Mussels with one of his favorite cycling magazines. He also reveals one of his favorite local rides just minutes from the restaurant.

GQ magazine takes a look at America’s Newest – and Gutsiest Food City (Portland, OR) in the May 2009 issue. Read more about Paley's Place and one of our favorite dishes -- escargot bordelaise.

April 26th, an interview with Vitaly & Kimberly Paley
by On The Menu.

{awards}

The Paley's Place Cookbook awarded Best Regional Cookbook by Epicurious.com, November 2008

Food Network Awards, Portland, Oregon "Delicious Destination" featuring interview with Vitaly Paley – April 2007

2005 James Beard Foundation Best Chef Pacific Northwest

2002 Community Service Award, Oregon Restaurant Association

Restaurant of the Year, The Oregonian, 1999

Restaurant of the Year, Willamette Week, 1995

{media accolades}

Wine Enthusiast Magazine, April 2009

Bicycling Magazine, March 2009

Recipes included in Best Life Cookbook by Bob Greene, 2009

Top 15 Cookbooks of the Year, AOL Food Channel, December 2008

The Martha Stewart Show, Live Cooking Segment, December 4, 2008

Portland Monthly, Top Ten Restaurants, November 2007 and November 2008

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.

{dinners & events}

"Science in the Kitchen: An Evening with the Top Culinary Alchemists," Gala dinner for Oregon Museum of Science and Industry, January 19, 2008.

James Beard Foundation Taste America Dinner, Four Seasons, New York and Portland, Oregon; September 28, 2007

Presenter, James Beard Awards, May 2006, New York

Featured Chef, 2003 James Beard Foundation Journalism Awards

{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."