|
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
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.
|