Carlyle is first and foremost a restaurant offering elegant and contemporary interpretations of French and American-regional cuisines. Drawing upon a bounty of locally farmed produce, specialty meats and seafood, Carlyle executes an ever-changing menu celebrating, and inspired by, the best of each season
Carlyle, for many, is an oasis. Located within the ever-expanding Pearl and warehouse districts of Northwest Portland, its intimate cherry wood bar and tailored urban appointments invite an evening of quiet luxury, impeccable service, and rarefied culinary adventure.
Opened in 2003, owner Bruce Goldberg wanted a Gotham-like nod to his favorite NYC haunts, and set about creating the sleek and understated environment that his many loyal customers have grown to cherish.
Carlyle serves dinner Monday through Saturday from 5:30 pm, and luncheon Monday through Friday, 11:30 am through 3:00 pm. The popular bar menu is available from 3:00 pm - 6:00 pm and after 9:30 PM weekdays. Reservations are encouraged.
"You're all dressed up, and there's someplace to go" - Bon Appetite, 2004
Their Kitchen Staff
Chef de Cuisine, Patrick Schultz joins Carlyle with an impressive folio of experience. Before traveling to Portland, Patrick studied in the Loire valley in France with Jean Bardet. Returning to the States, Patrick interned at The Greenbrier in West Virginia before moving to Northern California, which included work at the Pebble Beach Resort in Monterey, Oliveto, and 301 Bistro. Milestones in the Bay area include the sous chef position at Postino and working along side Narsai David in Berkeley, California as a private chef and wine associate.
Pastry Chef Steven Smith boasts an impressive resume of seventeen years experience and numerous awards. He was voted Pastry Chef of the Year by the National Restaurant Association in 1993 as well as honorable mentions last year by Bon Appetit and the book 'Treasures of Western Oregon'. Steven's desserts were also featured in the book, 'The Chocolate Lovers Guide to the Pacific Northwest'.