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Paley's Place Restaurant Review: Paley's Place continues to showcase regional cuisine infused with French accents. Owner/chef Vitaly Paley’s charming wife Kimberly manages the front of the house, while Paley shares cooking responsibilities with executive chef Patrick McKee. The nightly changing menu always highlights local, organic and sustainable ingredients. Even for simple preparations, every element is carefully chosen and all is well executed and handsomely presented. Examples include a creamy risotto with Oregon Dungeness crab, sweet corn, Romano beans and sorrel pesto, and a scallop dish featuring roasted squash, padron peppers, radicchio and a cherry vinaigrette. A late summer salad may combine grilled peaches, spinach, goat cheese and hazelnuts. A cone of hand-cut fries, crisped in duck fat and served with house-made aïoli, is irresistible. Portions are available in full or half sizes to accommodate smaller appetites or anyone desiring more tastes. Bar patrons may order from the full menu or a bistro menu. The thoughtful wine list offers choice selections from the Northwest and beyond, and informal wine tastings take place on Wednesday evenings.