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Perfection at Paley’s Place

A Portland Blog on Style, culture & fun

Perfection at Paley’s Place

Perfection at Paley’s Place

O.K. There is no shortage of amazing food around Portland. Indeed, it’s no news at all that Portland is firmly known around the U.S., and increasingly around the world, as a culinary hotspot replete with adventurous and culturally sensitive dishes. Thus, when a local hot spot truly stands out, well, I think it worth the written word. Case in point: Paley’s Place. This wonderful, NW-inspired French restaurant is not new on the scene, in fact it’s been open since 1995. However, each time I find myself sitting and anxiously awaiting what chef Vitaly Paley will deliver it feels as exciting as the very first time. It’s really that good.
 

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The treatment of protein at Paley’s Place, such as this amazing halibut steak, truly inspires. It’s as beautiful as it tastes. Image Courtesy: Paleysplace.net

 

From their start in the mid-90’s, Paley’s Place has received numerous accolades, with continual features in top magazines and newspapers across the U.S. From Bon Appetit to Sunset Magazine to the New York Times, Oprah Magazine and Gourmet, all stars show five on the scale! Further, chef Vitaly Paley has received the highly sought after James Beard Award for Best Chef Northwest (2005). Further, chef Vitaly has made numerous TV appearances on shows including OPB’s Endless Feast, Chefs Afield and the Martha Stewart Show. The Vitaly’s commitment to sustainable NW cuisine is also well-documented in how and where they source their ingredients. You can’t get more local and fresh that what gets served at this great establishment, unless you’re eating directly out in your garden. Even then you’d be hard pressed to tell the difference. Fresh, local, sustainable, amazing flavors…just stunning. That said, it’s on the higher end of cost, so this may well be more of a special event place for many. That said, they do have a happy hour menu that puts some of their tastiest items well within reach. $6 Old Fashioned? $2 Oysters on the Half Shell?
 

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The opening of Happy Hour at Paley’s Place is a VERY welcome addition. This just means we can all afford to go there much more often! Image Courtesy: OregonLive.com

 
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Well-known for their farm-to-table practices, local sourcing and commitment to sustainable food practices, chef Vitaly Paley is seen here procuring fresh salmon for what surely will be that evening’s fare. Yum! Image Courtesy: OregonLive.com

 

A Cookbook by the Paley’s? Yes Indeed…

Truly generous I must say, sharing the secrets of the kitchen of Paley’s Place. Here’s a great intro straight from Amazon.com, talking about the cookbook (which I have now ordered).
 

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The cookbook available from Chef Vitaly Paley and his wife Kimberly Vitaly is simply a must have for anyone seeking to create memories in the kitchen. So nice. Image Courtesy: Amazon.com

 
I would have reviewed the cookbook directly if I’d had it in my possession before this blog post…so perhaps that will be a Paley’s Place Part 2 feature soon? Here’s the summary and link to buy from Amazon:

Nestled in a converted Victorian in Portland’s trendy Northwest District, Paley’s Place Bistro and Bar has been serving Vitaly Paley’s creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley’s joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys’ unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley’s Place dining experience just keeps getting better. With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley’s Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Teaching the reader to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef’s thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.

Hopefully you will find yourself a patron of Paley’s Place soon (or again if you’re a many time visitor)! If you get the cookbook and find success in your own kitchen, good for you!

Website:
www.paleysplace.net

Location:
1204 NW 21st Ave
Portland, OR 97209
(503) 243-2403

Hours:
Monday – Thursday: 5:30pm to 10:00pm
Friday & Saturday: 5:00pm to 11:00pm
Sunday: 5:00pm to 10:00pm

Header Image Courtesy: Cloudinary.com