In 1995, Kimberly and Vitaly Paley bailed from New York’s restaurant world for Portland, where they invested in farmers, not décor, and helped jumpstart a new Northwest cuisine in a Victorian house perched over a nail salon. Over the years they’ve won a coveted James Beard Award, penned a coffee table cookbook, and ushered in nightly packed houses for food that can be earthy, whimsical, or decadent. The kitchen still juggles house classics—perfect Manila clams with chorizo, hand-cut fries, exquisite bone marrow towers knee-deep in red wine sauce and escargot—and mad creativity.
