James Beard Chef Vitaly Paley Opens Headwaters in the Historic Heathman Hotel on October 14

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Restaurant openings

 

 
Headwaters.jpg
JAMES BEARD CHEF VITALY PALEY OPENS HEADWATERS IN THE HISTORIC HEATHMAN HOTEL ON OCTOBER 14
The celebrated Pacific Northwest chef takes the helm of the dining destination after dramatic renovations, highlighting the best of Oregon with creative dinner, brunch and cocktail menus
 
PORTLAND, Ore. (October 12, 2016) – After a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck will open Headwaters, the reimagined dining room at the Heathman Hotel on Friday, October 14. Chef Vitaly Paley will be the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. The vibrant and bustling space opens to SW Broadway, and centers around the open kitchen designed by Paley, boasting a large hearth and raw bar. The restaurant will be open daily, offering breakfast, lunch, and dinner, as well as brunch on the weekends. Named for “the source”, Headwaters will showcase local ingredients from Oregon’s diverse bounty, from farm to sea. The menu at Headwaters will embrace the past, while building a brand new chapter for the grand restaurant with Paley’s renowned cooking style.
 
The menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. The menu at Headwaters will emphasize classic French techniques in a modern manner, exploring the historic significance of the Heathman, the region and its past. Headwaters will boast a Sea Bar menu, and daily whole roasted fish served with simple accompaniments allowing the sustainably sourced fish to shine through. Other sections include the playful Seafood According to the French, which will include some of Paley and Norris’ favorite old school but modernized seafood preparations, served tableside in a grand yet unstuffy manner, like Papillote with black cod, fall ratatouille and a saffron vin blanc sauce and Bonne Femme with petrale sole, mushroom duxelles and sea urchin beurre fondue. Headwaters will also offer full breakfast, lunch, and brunch menus. Keeping in theme with Flatbreads According to the French selections offered at lunch, and Eggs According to the French offered during brunch service. The pastry program will be led by chef Jeff McCarthy, including dishes such as a Pistachio Financier with saffron cremeux, ginger milk crumbs, yogurt coulis, and Gingerbread Baba with rum glazed hasselback pear, and butter pecan ice cream.
 
The cocktail program at Headwaters will be led by Brandy Feit, a protege of lauded bartender Jeffrey Morgenthaler. Feit has designed a cocktail menu with playful spins on the classics with a Headwaters twist. Cocktails will include the Late for Dinner with duck confit Dickel Rye whiskey, spiced orange tea syrup,bitters, served over a big cube, Sweater Puppies made with Starka, Calvados, Cardamaro, and apple butter, two classic cocktails on tap, and KVASS Punch, a non-alcoholic Russian beverage, a nod to the once popular Aloha Room cocktail lounge at the Heathman Hotel. The wine list accentuates Oregon’s brightest winemakers, was curated by general manager and wine director Thomas Hebenstreit, and designed and fabricated by Danny Essin.
 
Russian Tea in the Heathman Tea Court will begin in late November. The chefs will pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. The Russian Tea menu will offer Vitaly’s creative interpretations from the classic pastime, adding a jolt of energy to tea time. The menu will comprise of both sweet and savory Russian dishes and will feature a traditional Russian samovar service option with teas from Smith Teamaker, plus wines, champagne, and vodka.
 
The main dining room boasts a dramatic redesign of the former space, designed to be approachable, open, and bright while sexy and stylish. The vibrant and bustling space opens to SW Broadway, and is adjacent to the Heathman Hotel lobby and Tea Court. The bar floor was raised to the dining room level to create an expansive open floorplan. The dining room features wooden floors, exposed concrete columns, an open dining room with large moss green banquets, flanked by artwork from Michael Schlicting portraying the movement of a stream. Vitaly Paley designed the kitchen himself, with a chef’s needs in mind. By opening the kitchen, there’s a focus on the hearth, central to the menu at Headwaters. Adjacent to the oven sits the raw bar complete with beautifully stacked plates, risers, chalk boards, ice displays, and seats which overlook the action. Headwaters will be open daily, for breakfast Monday through Friday 6:30 to 11 a.m., for lunch Monday through Friday 11 a.m. to 2 p.m.; dinner Sunday through Thursday 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m., brunch Saturday and Sunday from 8 a.m. to 3 p.m.. Happy hour will be Monday through Friday 2 to 6 p.m. and Saturday and Sunday 3 to 6 p.m.
 
Menu Highlights:
 
Dinner
Dockside Chowder, bacon, tarragon, pernod
Butternut Squash + Pear Bisque, pear relish
Crab Luigi, mixed lettuce, bayonne ham, louie dressing
Albacore + Green Bean Salad, pickled red onion, toast crumbs
Shaved Brussels Sprouts Salad, lemon, hazelnuts, pecorino
Spit-Roasted Cauliflower, broccoli sauce, vadouvan
Seafood Cassoulet, heirloom beans barigoule
Crispy Fries, whole grain mustard aioli
Potato + Turnip Tartiflette, bacon, onion, morbier
Fennel Gratin, bread crumbs, bottarga
Caramelized Brussels Sprouts, sherry vinaigrette
Clams Casino Royale, bacon, spicy bread crumbs
Ligurian Style Stuffed Mussels, mortadella, crushed tomatoes, olive oil
Baked Oysters
Tomato butter
Kraut, rye, Russian dressing
Fish and chips malt vinegar
Bacon, lettuce + tomato
Roasted Sea Creatures, potato, salsa verde, lemon
Sea Bass/pound
Bone-in Halibut roast/pound
Spot Prawns/pound
 
Seafood According to the French
En Papillote, black cod, fall vegetable ratatouille, saffron vin blanc sauce
Bonne femme, petrale sole, mushrooms duxelles, sea urchin beurre fondue
Armoricaine, dungeness crab stuffed lobster, harissa, lobster roe creme fraiche
 
Seared King Salmon, squid carbonara, guanciale, pea tendrils
Half Dungeness Crab, shishito peppers, crab fat cider jus
Diver Scallops, hazelnut romesco, wilted spinach
Rotisserie Chicken, roasted lemon, herbs
Bucatini, olives, capers, preserved lemon
Duck a l’orange, fall fruit & vegetable hash, blood orange gastrique
New York Strip, smoked mushrooms, sauce bordelaise
Headwaters Burger, greens, white cheddar, pickles
Braised Pork Shank, cabbage, chanterelles, shrimp & grits
 
Sea Bar
Crudo, Ceviche & Tartare
King Fish + Polynesian flavors
Diver Scallops + truffle vinaigrette + shaved foie gras
Raw Clam Chowder
Geoduck + preserved lemon
Sea Urchin + tomato water shot
Sea Bass + lobster roe vinaigrette
 
Smoked & Kippered, served with matzo crackers and smoked herring schmear
Salmon, beet cured
Sturgeon, pastrami
Salmon, mustard, kippered
Sablefish, smoked
 
Caviar Buterbrodi
Golden Brook Trout
House-cured King Salmon
 
Oysters & Clams, served with house rye, sweet butter and variety of sauces
Colville Bay
Island Creek
French Kiss
Daisy Bay
Dosewallips
Composed Oyster, bloody mary + fresh horseradish
Composed Oyster, yellowtail ceviche
 
Other sea creatures
Cherrystone Clams
King Crab legs
Shrimp
½ Lobster
Dungeness Crab
 
Dessert
Pistachio Financier, saffron cremeux, ginger milk crumbs, yogurt coulis
Gingerbread Baba, rum glazed hasselback pear, butter pecan ice cream
Pumpkin Semifreddo, espresso cake, spiced meringue
Seasonal Fruit Board - citrus, half-candied cara cara, grapefruit flan, funnel cakes, blood orange sorbet
“Sexual Chocolate”, devil’s food, passionfruit, hazelnut flake, ice cream
Ice Cream & Sorbet Scoop, toast, chocolate, coconut lime
 
Lunch
Dockside Chowder, bacon, tarragon, pernod
Butternut Squash + Pear Bisque, pear relish
Shaved Brussels Sprouts Salad, lemon, hazelnuts, pecorino
Crab Luigi, mixed lettuce, bayonne ham, louie dressing
Chopped Salad, Asian pear, balsamic vinaigrette
Albacore + Green Bean Salad, pickled red onion, toast crumbs
Headwaters Burger, greens, white cheddar, pickles
Chicken Paillard, kale, caesar dressing
Spit-Roasted Cauliflower, broccoli sauce, vadouvan
Seared King Salmon, fall ratatouille, mussel jus
 
Flatbreads According to the French
Tarte Flambee, clams, bacon, creme fraiche
Socca, chickpea pancake, harissa, feta, winter squash, honey
Le Grec, rotisserie chicken, fries, cucumber yogurt
 
Brunch
Headwaters yogurt parfait, granola & berries
Ajurli Khachapuri, Georgia cheese bread with a baked egg
Chocolate Cinnamon Babka French Toast, berry butter
Smoked Salmon Hash, shallots, fried eggs
Duck Hash, fall vegetables, fried eggs
Crab Luigi, mixed lettuce, bayonne ham, louie dressing
Albacore + Green Bean Salad, toast crumbs, pickled red onion
Dungeness Crab + Fideo Stir Fry, fried egg
NW Hangtown Fry, bacon, oysters, scrambled eggs
Apple Dutch Baby, powdered sugar, maple syrup
Headwaters Burger, greens, white cheddar, pickles
Knuckle Sandwich, lobster, tarragon aioli, potato roll
Waffles Schuck Norris Style, yeasted, maple syrup
 
Eggs According to the French
Frisee aux Lardons, savory custard, gruyere
Oeufs de Pecheur, fisherman’s style poached eggs, mussels, tarragon cream, toast
Oeuf Mollet Florentine, soft boiled egg, spinach, Mornay sauce, toast
 
Cocktails
Late for Dinner
duck confit Dickel Rye whiskey, spiced orange tea syrup,
bitters, big cube
 
Rained Out
Mezcal Espadin, hopped liqueur, lime, sugar cane
syrup, smoked salt
 
Heel Clicker dark, stirred, delicious
Bulleit bourbon, cachaca, bonal, benedictine,
bitters
 
Claim to Fame
Cognac, amaro, cherry bark bitters, lemon, lime,
sugar, soda
 
Heathman Sour
Macchu Pisco, fino sherry, blood orange,
thyme, egg white, lavender
 
Must Go On up and bubbly
New Deal Old Tom Gin, yellow chartreuse, honey,
grapefruit, sparkling rosé
 
Sweater Puppies
Starka, Calvados, Cardamaro, apple butter
 
KVASS Punch our nod to ‘The Aloha Room’
Spiced and dark rums, Russian ‘bread wine’,
Curacao, lime, pink peppercorn
 
Cocktails on Tap
Boulevardier
Bourbon, bitter orange liqueur, sweet vermouth, on a rock
 
Chrysanthemum
French vermouth, Benedictine, St. George Absinthe
 
About Headwaters:
Headwaters is located in the historic Heathman Hotel in Downtown Portland. In fall of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck will open the reimagined dining room at the Heathman Hotel. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Chef Vitaly Paley will be the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. Named for “the source”, Headwaters will showcase local ingredients from Oregon’s diverse bounty, from farm to sea. The approachable menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. The pastry program will be led by chef Jeff McCarthy. The chefs will pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. Headwaters will showcase Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. Headwaters is located at 1001 SW Broadway (The Heathman Hotel), Portland, Oregon 97205. Find more information at www.headwaterspdx.com, by phone 503-790-7752, and for private dining information, call 503-790-7126. Follow us on Facebook, Twitter, and Instagram at HeadwatersPDX.
 
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Contact 
Broussard Communications
Melissa Broussard, 503-702-4620