About Us

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 seven nights a week beginning at 5:30 pm. The popular bar menu is available seven nights a week beginning at 3:00 pm Monday through Friday and beginning at 5:30 on Saturday and Sundays. Reservations are encouraged.

"You're all dressed up, and there's someplace to go" - Bon Appetite, 2004

Our 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.

Sous Chef, Jake Martin though new to Portland , is hardly new to the culinary landscape. Jake's resume reflects a breadth of remarkable experience in some of Seattle 's best restaurants. As Sous Chef at the well-regarded Union Restaurant in Seattle , Jake developed daily changing ala carte and tasting menus while displaying talents in all aspects of the kitchen including garde manger and pastry. Most recently, Jake worked at Tilth; a restaurant which has garnered praise and press in magazines such as Gourmet alongside Maria Hines who was named one of Food & Wine magazine's "Top Ten Best New Chefs in America " in 2005. He assumed this position after leaving Veil where he was Chef de Cuisine. “It is a compelling time to be involved in the Portland food scene,” Jake remarks. “I am drawn to a forward thinking fine dining community that strives to use the highest quality ingredients to their full potential.”