{contact info}
paley's place
1204 NW 21st Ave
Portland, OR 97209
tel: (503)243-2403
fax: (503)223-8041
email: paleys@teleport.com
media contact:
broussard hill communications
melissa broussard: 503-638-1055
melissa@broussardhill.com
lisa hill: 503-327-8328
lisa@broussardhill.com
Follow us on Twitter
webmaster/design:
nicholas koby: nick@nicholaskoby.com
photographer:
john valls: johnvalls.com
hours:
mon-thu: 5:30pm-10:00pm
fri-sat: 5:30pm-11:00pm
sun: 5:00pm-10:00pm
Please call for reservations.
{welcome}
We are pleased to feature
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
Paley's Place offers Pacific Northwest regional cuisine, served in the warm and inviting setting of a Victorian home. Winner of the 2005 James Beard Award for Best Chef Northwest, Vitaly Paley, owner and chef of Paley's Place 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. While the wine list offers an extensive selection exclusively from the wine regions of Oregon, Washington and France, "Wine Wednesday" takes a more global approach to wine tasting with wine flights available from around the world. Seating is intimate, yet casual - both in the dining room and bar or outside on the porch.
hours:
Monday-Thursday 5:30pm to 10:00pm
Friday-Saturday 5:30pm to 11:00pm
Sunday 5:00pm to 10:00pm
Please call for reservations.
Follow us on Twitter
{about us}
hours:
Monday-Thursday 5:30pm to 10:00pm
Friday-Saturday 5:30pm to 11:00pm
Sunday 5:00pm to 10:00pm
Please call for reservations.
Closed Memorial Day, Monday May 31st
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's opening in February, 1995, chef and owner Vitaly Paley has received enthusiastic accolades, including the coveted James Beard Award for Best Chef Northwest in 2005. The restaurant is continually featured in magazines and newspapers across the country – from the New York Times and Oprah Magazine to Gourmet, Bon Appetit and Sunset. Vitaly has appeared on television broadcasts like the Martha Stewart Show, OPB's Endless Feast, and Chefs Afield, further showcasing his commitment to sustainable, seasonal Pacific NW cuisine.
Both Kimberly and Vitaly have a long restaurant lineage in New York and France. Vitaly worked in the kitchens at Union Square Café, 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 while working at World Yacht Cruises and together they spent part of a year at the 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
David Seuc: day manager
Rebecca Finley: night manager
Arin Hassell: 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
links:
creativegrowers.com
{dinner menu}
Our menu changes daily, dependent upon
product availability from our farmers.
Please check with the restaurant for
any questions you may have.
Download/view the menu from
a recent evening (PDF format).
Today's Soup seasonal
George's Gathered Greens, Lemon, Extra Virgin Olive Oil 8.
Organic Spinach Salad, Crispy Spring Onions, Ranch Dressing 12.
Oregon Dungeness Crab-Stuffed Piquillo Peppers,
Shaved Asparagus, Microgreen & Preserved Lemon Salad 18.
Today's Oysters Market Price
{charcuterie}
Testarossa 10.
Coppa Cotta Filbertina 8.
Jambon Persillé, Dijon Mustard & Cornichons 12.
Morcilla Sausage, Sauce Romesco 8.
Smoked Beef Tongue, Horseradish Cream,
Highland Oak Farm 8.
Local Squab, Pork & Bacon Terrine 15.
Rabbit, Prune & Juniper Galantine 15.
American Kobe Beef Pastrami, Russian Dressing 12.
Speck Americano, La Quercia * 15.
Jamón Ibérico de Bellota, Firmin, 30 months * 30. **
Taste of Three 22.
Taste of Five 35.
Taste of All 65.
** Supplemental Charge 5.
{our classics}
American Kobe Beef Steak Tartare, Traditional Accompaniments 18.
Escargot à la Bordelaise, Roast
Marrow Bones, Garlic 18.
Mediterranean Blue Mussels, Hand-Cut Fries, Mustard Aïoli 20.
Crispy Sweetbreads, Chestnut Spätzle, Local Mushrooms, Kidney Mustard Sauce 15. / 29.
{sides}
Braised Greens, Garlic, Lemon, Olive Oil 8.
Roasted Beets, Horseradish Cream 8.
Bacon, Peas & Carrots 8.
Hand-Cut Fries, Mustard Aïoli 6.
{entrées}
Today's Seafood Selection Market Price
Cedar Planked Columbia River Salmon, Chickpeas, Bacon, Green Garlic, Radishes, Olives, Basil Aïoli * 18. / 34.
Herb-Crusted Alaskan Halibut, Young Potatoes, Asparagus, Sauce Piperade 18. / 34.
Oregon Dungeness Crab Risotto,
Sorrel & Basil Pesto 15. / 29.
Heirloom Bean & Spring Vegetable Cassoulet 18.
Rabbit Ravioli, House Bacon, Local Mushrooms,
Spring Garlic 12. / 22.
Grilled Pork Loin, Braised Belly, White Bean &
Pork Stew, Rapini, Pork Jus 16. / 29.
Highland Oak Farm New York Strip, Smoked Skirt
Steak, Peppercress & Frisée Salad, Butter-Poached Carrots, Spring Onions, Beef Jus 18. / 34.
Today's Beef Market Price
{weekend specials... while they last}
Friday - Suckling Lamb Three Ways, Ricotta Gnocchi, Young Vegetables, Minted Lamb Jus 35.
Saturday - 30-Day Dry-Aged Highland Oak Farm Ribeye, Salt-Roasted Fingerling Potatoes, Mushrooms, Peas, Young Turnips, Spicy Hollandaise 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
{sweets}
Paley's Crème Brûlée
Warm Chocolate Soufflé Cake, Toasted Hazelnuts & Honey-Vanilla Ice Cream
Carrot Cake,
Candied Pecans, Rum Raisin Ice Cream
Almond Brown Sugar Cake,
Rhubarb Compote & Ricotta Ice Cream
Chocolate Brownie Cake, Amarena Cherries,
Caramel Sauce & Peanut Brittle Ice Cream
Chocolates & Confection Plate
Today's Dessert (April 24)
Buttermilk Panna Cotta,
Huckleberry Compote & Lavender Cornmeal Cookies
Ice Creams
Mint-Chocolate, Caramel, Peanut Brittle
Sorbets
Rhubarb, Passionfruit, Hibiscus
All Desserts 9.
Cappuccino 3.
Espresso 2.5
Coffee/Tea 2.
Pastry Chef: Lauren Fortgang
{cheese selection}
(current as of 5/2/2010)
{sheep's milk}
Adelle, Ancient Heritage Dairy, Oregon
Pecorino Fresco Verde, Famiglia Busti, Italy
Idiazábal, Spain *
Sally Jackson Sheep Cheese, Washington *
Il Frescoverde di Pura Pecora, Busti, Tuscany, Italy
{goat's milk}
Pyramid, Juniper Grove Farm, Oregon *
Bûche, Juniper Grove Farm, Oregon*
Dutchman's Flat, Juniper Grove, Oregon *
Silt Coos, Rivers Edge Chèvre, Oregon
Up In Smoke, Rivers Edge Chèvre, Oregon
Sunset Bay, Rivers Edge Chèvre, Oregon
Winter Crottin, Rivers Edge Chèvre, Oregon
Hillis Peak, Pholia Farm, Oregon *
{cow's milk}
Cinco Esquinas, La Mariposa, Oregon *
Old Apple Tree Tomme, Estrella Family Creamery, Washington *
Snow Canyon Edam, Rockhill Creamery, Utah *
Flagship Reserve, Beecher's Handmade Cheese, Washington
Rogue River Blue, Rogue Creamery, Oregon *
Caveman Blue, Rogue Creamery, Oregon *
Echo Mountain, Rogue Creamery, Oregon *
* raw milk
Choice of Three ~ 15.
Chef's Selection ~ 23.
Le grand fromage: Patrick McKee
{wine list}
(current as of 7/25/10)
{by the glass}
2008 Bethel Heights, Unoaked, Chardonnay 12.
2009 Matello, Pinot Gris 10.
2006 Château de Chantegrive, Graves, Blanc 9.
2008 Brooks, Runaway Red, Pinot Noir 14.
2007 Andre Andrieux, Côtes du Rhône 11.
2008 Les Traverses de Fontanes, Cab Sauv 11.
2008 Les Domaniers de Puits Mouret, Ott, Provence Rosé 9.
Terres Secrètes, NV Crémant de Bourgogne 9.
R. Dumont, NV Champagne, Brut 18.
{half bottles}
champagne...
Krug, NV Grand Cuvée (375ml) 125.
Gaston Chiquet, Brut (375ml) 42.
white...
2007 Chehalem, Ian's Reserve, Chardonnay (Willamette Valley) 26.
2007 William Fevre, Fourcharme, Chablis (Burgundy) 44.
2009 Domaine André Neveu, Silex, Sancerre (Loire) 30.
red...
2007 Roxy Ann, Claret (Rogue Valley) 25.
2007 Cristom, Eileen Vineyard, Pinot Noir (Eola-Amity Hills) 43.
2006 Domaine Les Pallieres, Gigondas (Rhone) 28.
{champagne and sparkling wines}
2007 Argyle, Brut Rosé, Willamette Valley 60.
2005 J. Albin Winery, Cuvée Brut, Blanc de Noir, Willamette Valley 48.
Ruinart, NV Brut Rosé, Champagne 115.
Bruno Paillard, NV Brut, Champagne 85.
1999 Vilmart, Cuvée Création, 1er Cru, Champagne 160.
Krug, NV Grand Cuvée, Champagne 250.
1998 Taittinger, Comtes de Champagne, Blanc de Blancs, Champagne 325.
1988 Jacquesson, Desgorgment Tardive, Champagne 320.
{pink wines}
2009 J.K. Carriere, Glass (Willamette Valley) 39.
2009 Winderlea, Winderlea Vineyard Rosé (Dundee Hills) 32.
2008 Domaine Tempier, Bandol Rosé (Provence) 70.
2007 Domaine Joseph Roty, Marsannay Rose (Burgundy) 38.
{french white wines}
2002 Trimbach, Cuvée Frédéric émile, Riesling (Alsace) 80.
2008 Brégeon, Muscadet Sèvre et Maine (Loire) 30.
2008 Domaine de la Taille aux Loups, Les Dix Arpents, Montlouis-sur-Loire (Loire) 31.
2008 Domaine André Neveu, Les Longues Fins, Sancerre (Loire) 40.
2008 Domaine de la Cadette, La Châtelaine, Bourgogne Vézelay (Burgundy) 40.
2008 Domaine Matrot, Bourgogne Chardonnay (Burgundy) 38.
2007 Louis Michel & Fils, Chablis (Burgundy) 43.
2007 Domaine Guillot-Broux, Les Genièvrières, Macon-Cruzille (Burgundy) 39.
2006 Domaine Sainte Barbe, Vieilles Vignes, Viré-Clessé (Burgundy) 35.
2006 Philippe Chavy, Les Folatières, Puligny Montrachet (Burgundy) 120.
2006 Clos Ste. Magdeleine, Cassis (Provence) 53.
2008 Domaine Tempier, Bandol Blanc (Provence) 63.
2006 Domaine Ott, Blanc de Blancs, Côtes de Provence (Provence) 60.
2008 Alain Graillot, Crozes-Hermitage (Rhône) 55.
2007 Château La Nerthe, Châteauneuf-du-Pape (Rhône) 65.
{local white wines}
2008 Soléna, Pinot Gris (Oregon) 28.
2009 J. Christopher, Croft Vineyard, Sauvignon Blanc (Oregon) 32.
2009 Efeste, Feral, Sauvignon Blanc (Columbia Valley) 28.
2009 Love & Squalor, Riesling (Eola Hills) 30.
2008 Bergström, Dr. Bergström, Riesling (Willamette Valley) 45.
2008 Adelsheim, Ribbon Springs Vineyard, Auxerrois (Ribbon Ridge) 31.
2008 The Eyrie Vineyards, Chardonnay, Reserve (Dundee Hills) 65.
2008 Woodward Canyon, Chardonnay (Washington) 58.
2008 Penner-Ash, Viognier (Oregon) 40.
2009 Abacela, Albariño, Estate Grown (Southern Oregon) 33.
{pinot noir}
2003 Medici Vineyards, East Block (Willamette Valley) 38.
2006 Soter, Beacon Hill (Yamhill-Carlton) 73.
2007 Patricia Green Cellars, Estate Old Vine (Ribbon Ridge) 57.
2008 Chehalem, 3 Vineyard (Willamette Valley) 43.
2008 Brick House, Boulder Block (Ribbon Ridge) 65.
2008 Westrey, Abbey Ridge Vineyard (Dundee Hills) 50.
2008 Hawks View Cellars, Hawks View Vineyard (Chehalem Mountains) 51.
2007 Dusky Goose (Dundee Hills) 83.
2007 Bergström Winery, Bergström Vineyard (Dundee Hills) 112.
2007 Beaux Frères, Beaux Frères (Ribbon Ridge) 110.
2007 Domaine Drouhin (Willamette Valley) 64.
2006 Domaine Serene, Evenstad Reserve (Willamette Valley) 80.
2007 J. Christopher, Dundee Hills Cuvée (Dundee Hills) 43.
2007 Penner-Ash, Dussin Vineyard (Willamette Valley) 85.
2006 Cristom, Sommers Reserve (Willamette Valley) 65.
2008 Ken Wright Cellars, Carter Vineyard (Yamhill-Carlton) 110.
2007 Domaine Jean-Luc Dubois, Les Picotins, Savigny-les-Beaune (Burgundy) 48.
2007 Domaine Guillot-Broux, La Myotte (Burgundy) 51.
2006 Domaine Huber-Verdereau, Les Robardelles, Volnay (Burgundy) 55.
2006 Marc Roy, Clos Prieur, Gevrey-Chambertin (Burgundy) 90.
2005 Domaine Robert Chevillon, Nuits-Saint-Georges (Burgundy) 105.
2007 Domaine des Comtes Lafon, 1er Cru Monthélie- Les Duresses (Burgundy) 100.
2001 Domaine du Château de Chorey, 1er Cru Beaune Les Cras (Burgundy) 115.
{other red wines}
2006 Novelty Hill, Syrah (Columbia Valley) 33.
2007 Adelsheim, Syrah (Willamette Valley) 65.
2007 The Bunnell Family Cellar, à pic, Rhône Blend (Yakima Valley) 49.
2007 Abeja, Merlot (Columbia Valley) 60.
2007 Woodward Canyon, Artist Series #16,Cabernet Sauvignon (Washington) 72.
2007 Spangler Vineyards, Cabernet Sauvignon (Oregon) 40.
2007 Tyrus Evan, Ciel du Cheval, Claret (Red Mountain) 59.
2007 Abacela, Malbec (Southern Oregon) 42.
2009 Celebration, Gamay Noir (Eola-Amity Hills) 30.
2007 Charles Joguet, Les Varennes Du Grand Clos, Chinon (Loire) 66.
2007 G. Descombes, Morgon (Burgundy) 45.
2000 Château La Croix, Saint-Estèphe (Bordeaux) 62.
2006 Domaine de Durban, Beaumes-de-Venise (Rhône) 38.
2007 Château Fortia, Châteauneuf-du-Pape (Rhône) 60.
2008 Domaine de Terrebrune, Terre d'Ombre, Vin de Pays (Provence) 33.
2006 Le Galantin, Bandol (Provence) 35.
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}
Deschutes Brewery Jubelale 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.
M.P. Roux, Elisir 9.
{cognac & armagnac}
Remy Martin V.S.O.P. Cognac 10.
Kelt, V.S.O.P. Cognac 12.
Hine, Rare, Cognac 10.
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.
2000 Fèlsina, Berardenga, Vin Santo Chianti Classico 20.
2006 Château Roûmieu-Lacoste, Sauternes 16.
Bernard Boutinet, Pineau des Charentes, Blanc 9.
2004 Madrone Mountain, LBV Red Dessert Wine, Ore. 9.
Hidalgo, Napoleon, Amontillado, Sherry 8.
Emilio Lustau, Don Nuño, Oloroso Sherry 9.
Rare Wine Co, Special Reserve, New York Malmsey, Madeira 13.
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
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
Paley's Place Cookbook Events
May 15th to May 30th - Alaskan Cruise
June 17th - Lummi Island, San Juan Island
July 11th - Tom Douglas Camp for Cooks
Seattle, WA
July 17th - Sagebrush, Bend, OR
July 22nd - IPNC Dinner, Scott Paul Winery
Portland, OR
October 8th - World Equestrian Games
Lexington, KY
Thank you for all the support!
- the Paley team
"The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest
by Vitaly Paley and Kimberly Paley
$35.00 hardcover • 240 pages • 75 full-color photographs, 80 recipes • 8 ½ x 10 inches
ISBN: 978-1-58008-830-5 • Publication Date: November 2008
photo: Anders Krusberg
Chef Vitaly Paley was 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.
JULY
7th - California Dreamin': Born in the USA
14th - Vive la France! Wine for the People
21st - Highlights from the Tour de France Route
28th - IPNC Wrap-Up
Happy Fourth of July! Sunday July 4th CLOSED
AUGUST
4th - Rosés from the Pacific Northwest
11th - Riesling Round-Up
18th - Eastern Block: Wines from the Slavic World
25th - Our Sommelier's Favorite Picks
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 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 a 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}
{press highlights}
{events & festivals}
{memberships}
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."