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Paley's Place Restaurant Review: Owner/chef Vitaly Paley's inventive menu is consistently appealing, while his wife Kimberly is a gracious host. Paley, occupied with two other restaurants (Portland Penny Diner and Imperial) shares cooking responsibilities with executive chef Patrick McKee. The nightly changing offerings always highlight local, organic and sustainable ingredients. Consider the ahi a la plancha with daikon and carrot slaw, avocado mousse and wasabi vinaigrette; braised duck with pappardelle; and merguez (spicy lamb sausage) stuffed lamb shoulder, as well as the platter of house-made charcuterie and interesting cheeses. A cone of hand-cut fries, crisped in duck fat and served with house-made aïoli, is irresistible. Among desserts are Hood River apple beignets. Bar patrons may order from the full menu or a bistro menu. Paley's Place also hosts happy hour. Try the cheddar burger on house brioche and pair it with a spinach and roasted delicata squash salad. The thoughtful wine list presents choice selections from the Northwest and beyond, while informal wine tastings take place Wednesday evenings.