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
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 8/15/08)

Soup 8.

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

Grilled Peach & String Bean Salad, Aged
Goat Cheese & House Prosciutto 15.

Poppy Seed-Crusted Albacore Tuna,
Chickpea Purée & Fennel Salad 13.

Spinach Salad, House Bacon & Buttermilk-Blue
Cheese Dressing 12.

Duck Sausage & Crispy Duck Wing Salad, Roasted
Figs & Mustard Vinaigrette 16.

Dungeness Crab Cake Sliders, Spicy Tomato & Squash Stew, Avocado-Cucumber Relish 18.

American Kobe Beef Steak Tartare & Traditional Accompaniments 18.

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

Steamed Mussels, Hand Cut Fries & Mustard Aïoli 20.

{on the side}

Braised Greens, Garlic, Lemon & Olive Oil 8.

Roasted Beets, Smoked Feta & Preserved Lemon 8.

Duck Fat-Fried Potatoes, Roasted Tomato Salsa 8.

Hand-Cut Fries, Mustard Aïoli 5.

{entrées}

Tomato Crusted Halibut, Summer Vegetable
Medley & Basil Nage 17. / 32.

Peppered Tuna a la Plancha, Heirloom Potatoes, Roasted Shallots & Tuna Caper Vinaigrette 15. / 28.

Today's Fish Market Price

Summer Ratatouille Turnover, Grated Tomato &
Basil Vinaigrette 18.

Pasta alla Chitarra, Sweet Corn Bisque, Chanterelles, & Slow Roasted Cherry Tomatoes 14. / 26.

Hay & Lavender Roasted Shoulder of Lamb, Ricotta Gnocchi & Preserved Lemon 16. / 30.

Muscovy Duck Breast, Kale Agrodolce & Spicy
Cherry Compote 16. / 30.

American Kobe Beef Flat Iron, Duck Fat-Fried Potatoes, Mushrooms & Roasted Tomato Salsa 38.

Braised & Crispy Sweetbreads, Roasted Carrots, Mushrooms & Bacon 16. / 30.

{weekend specials... while they last}

Friday - Smoked Pork Loin, Fresh Corn Grits,
Crayfish & Basil 29.

Saturday - 40-Day Dry-Aged Ribeye, Onion
Rings & Creamed Kale 42.

{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 Chefs: Patrick McKee & Sean Temple

{wine list}
(current as of 8/3/08)

{by the glass}

2006 Chartron La Fleur, Bordeaux Blanc 9.
2007 Ponzi, Pinot Gris 10.
2007 Bethel Heights, Unoaked, Chardonnay 12.
2006 J.K. Carriere, Provocateur, Pinot Noir 13.
2001 Château Boucassé, Madiran 12.
2005 Ferraton, La Source, Saint-Joseph 13.

2007 La Vieille Ferme, Côtes du Ventoux, Rosé 9.

Baumard, Crémant de Loire, NV Brut 12.
C. Genet, Champagne, NV Grand Cru 18.

{half bottles}

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

white & rosé...
2004 Chehalem, Ian's Reserve, Chardonnay (Willamette Valley) 26.
2006 Domaine Vincent Girardin, Clos De Tavannes, Santenay, 1er Cru (Burgundy) 35.
2005 Domaine Zind Humbrecht, Heimbourg, Riesling (Alsace) 43.
2007 Pascal Jolivet, Sancerre (Loire) 24.

red...
2006 Patton Valley Vineyard, Estate Grown, Pinot Noir (Willamette Valley) 28.
2004 Cristom, Eileen Vineyard, Pinot Noir (Willamette Valley) 42.
2005 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}

2003 Argyle, Brut, Willamette Valley 42.
1997 Soter, Beacon Hill, Brut Rosé, Oregon 75.
Bollinger, Special Cuvée, NV Brut, Champagne 73.
Ruinart, Blanc de Blancs, Champagne 105.
2000 Louis Roederer, Blanc de Blancs, Champagne 112.
1998 Taittinger, Comtes de Champagne, Blanc de Blancs, Champagne 230.
2005 J. Albin Winery, Laurel Vineyard, Brut Rosé, Willamette Valley 48.
1995 Dom Pérignon, Rosé Champagne 485.

{pink wines}

2007 Domaine Lafond, Tavel Rosé (Rhône) 30.
2007 Domaine Tempier, Bandol Rosé (Provence) 70.

{french white wines}

2004 Didier Dagueneau, Les Jardins de Babylone (Jurançon) 180.
2005 Didier Dagueneau, Pur Sang (Loire) 125.
2006 Lucien Crochet, Sancerre (Loire) 38.
2005 Foreau, Clos Naudin, Vouvray, Moelleux Réserve (Loire) 120.
2004 Château de Chamboureau, Cuvée d'Avant, Savennières (Loire) 35.
2001 Trimbach, Cuvée Frédéric émile, Riesling (Alsace) 69.
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 Domaine Daniel Dampt, Chablis (Burgundy) 35.
2005 Philippe Chavy, Bourgogne Blanc (Burgundy) 35.
2005 Domaine Matrot, Meursault (Burgundy) 62.
2006 Jean Rijckaert, En Paradis, Vieilles Vignes, Arbois (Jura) 37.
2006 Domaine Tempier, Bandol (Provence) 55.
2005 Château La Nerthe, Châteauneuf-du-Pape (Rhône) 65.
2003 J.L. Chave, Hermitage (Rhône) 330.

{local white wines}

2006 Soléna, Pinot Gris (Oregon) 28.
2007 Lumos, Pinot Gris, Rudolfo Vineyard (Oregon) 26.
2006 J. Christopher, Sauvignon Blanc (Willamette Valley) 27.
2006 Patricia Green Cellars, Panama White (Willamette Valley) 70.
2007 Adelsheim, Auxerrois (Willamette Valley) 31.
2006 Domaine Drouhin, Arthur, Chardonnay (Dundee Hills) 48.
2006 BlackCap, Chardonnay (Willamette Valley) 86.
2007 Dominio IV, Still Life, Viognier (Oregon) 38.
2006 Domaine Pierre Noire, Vin Blanc (Columbia Valley) 30.
2007 Matello, Whistling Ridge, Field Blend (Ribbon Ridge) 29.
2007 Abacela, Albariño, Estate Grown (Southern Oregon) 33.

{pinot noir}

2001 Medici Vineyards, Estate, East Block (Willamette Valley) 45.
2005 Soter, Mineral Springs (Yamhill-Carlton) 71.
2006 Patricia Green Cellars, Croft Vineyard (Willamette Valley) 43.
2006 Bethel Heights, Estate Grown (Willamette Valley) 46.
2006 Bethel Heights, Casteel Reserve (Eola-Amity, Willamette Valley) 90.
2005 Amalie Robert, Estate (Willamette Valley) 63.
2006 Roots, Estate Vineyard (Yamhill-Carlton) 40.
2006 Brooks, Janus (Willamette Valley) 49.
2006 Lemelson Vineyards, Thea’s Selection (Willamette Valley) 55.
2006 Beaux Frères, Estate (Ribbon Ridge) 110.
2005 Lange, Dundee Hills Estate (Dundee Hills) 106.
2006 Domaine Drouhin (Willamette Valley) 64.
2006 Le Cadeau, Diversité (Willamette Valley) 82.
2006 J. Christopher, Dundee Hills Cuvée (Dundee Hills) 44.
2006 Ken Wright, Abbott Claim Vineyard (Yamhill-Carlton) 103.
2006 Cristom, Mt. Jefferson Cuvée (Willamette Valley) 47.
2005 Joseph Drouhin, Chorey-les-Beaune (Burgundy) 40.
2005 Domaine Camus-Bruchon, Savigny-Lavières, 1er Cru (Burgundy) 75.
2006 Domaine Guillot-Broux, Bourgogne (Burgundy) 35.
2006 Frédéric Magnien, Côte de Nuits-Villages, Croix-Violette (Burgundy) 47.
1998 Michel Gros, Vosne-Romanée, Clos Des Réas, 1er Cru (Burgundy) 105.
2005 Domaine Sigaut, Chambolle-Musigny les Sentiers, 1er Cru (Burgundy) 115.

{other red wines}

2005 ZanZibar, Casima, Bordeaux-Sangiovese Blend (Columbia Valley) 85.
2004 Apex Cellars, Cabernet Sauvignon (Columbia Valley) 45.
2005 Chester | Kidder, Bordeaux-Syrah Blend (Columbia Valley) 78.
2005 Andrew Will, Sheridan Vineyard (Yakima Valley) 80.
2006 Domaine Pierre Noire, Cuvée en Amont (Horse Heaven Hills, WA) 38.
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.
2004 Domaine Clape, Cornas (Rhône) 125.
2003 Clos Rougeard, Le Bourg, Saumur Champigny (Saumur) 105.

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.
Deschutes Black Butte Porter 5. Glenlivet 12 year 9.
Pilsner Urquell 5. 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 & 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

AUGUST
6th Pinot Noir â€“ IPNC Wrap-up
13th White Wine Summit: Germany, Austria, Italy
20th Staff Favorites
27th Portugal & Spain: the Iberian Peninsula

SEPTEMBER
3rd The Lighter Side of Bordeaux
10th An Evening with Ewald Moseler
17th A Tour of Greece
24th One Night only with Côte de Nuits

OCTOBER
1st Hi Ho Rhone Rangers
8th Kermit Lynch Selections
15th Basque Wine and Cheese Party
22nd The Fog in Piedmont: Nebbiolo
29th Trick or Treat with Monster Wines

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."