Paley’s Place Project
Chef Vitaly Paley - Portland, OR
Chef Vitaly Paley walked into what would become Paley’s Place in 1995, a restaurant he has since made one of the go-to locations of the Northwest. And although it is his simply plated local, sustainable menu that attracts customers, Paley understands his foundation was key top his success.
A graduate of The French Culinary Institute in New York, Paley set about refining his skills at Union Square Café, Remi, and Chanterelle in New York, before apprenticing at the two-starred Michelin restaurant Moulin de la Gorce near Limoges, France. Paley had never cooked on a plancha before opening Paley’s Place—he discovered the equipment in his travels in Europe. When it came to choosing equipment for his own restaurant, he knew that his kitchen must have a plancha, smoker, and grill. Realizing that his humble 200ft2 kitchen would not fit a full-size smoker and grill, Paley turned to Rose's Equipment for the design and installation.
As with most small kitchens, efficiency and sustainability was a chief concern. Paley chose his equipment just as much for its efficiency as its sustainability. Jade’s 24-inch Chitwood Broiler (Combo grill and smoker) and convection oven, 4 burner range, and 24-inch plancha combo were his number one choices. “Instead of five sauté pans, we have one Jade plancha,” says the Soviet-born chef.
What goes on Paley’s plancha? All his fish, vegetables, fresh seafood items (octopus, clams, squid), grass fed beef, and items that aren’t on the menu but sustain the muscle that drives the kitchen—like gooey grilled cheese sandwiches, burgers, and quesadillas. A menu favorite, finished on the searing hot top is Quinault River King Salmon a la Plancha, Roasted Delicata Squash, Parsnips, Treviso, Baby Carrots, and Apple Cider Syrup.