NEWS / FEATURES

Paulée Now Open

Executive chef Daniel Mondok puts
the finishing touches on a dish at the newly opened Paulée in Dundee. Photo by John Valls

Named after the Burgundy’s annual harvest festival, bringing together winemakers, cellar workers, farmers and the wine country community, Paulée hopes to do the same with its dedication to local food and wine served in the heart of the Willamette Valley. 

Executive chef Daniel Mondok, formerly of Sel Gris in Portland, and master sommelier Brandon Tebbe carefully designed the 90-seat eatery to include two distinct dining areas: one with a more intimate, upscale feel; the other donning a more casual vibe. 

No matter which side, each guest is offered the same menu grounded in a “hyper-local” philosophy of sourcing local farms and ranches for community crops and cuts. Melody McClary, former manager of Montesino Organic Farm in Wimberley, Texas, oversees Paulée’s farms, foraging and soon-to-be one-acre garden next to the restaurant. 

With Mondok’s global culinary experience — including classic French flavors and techniques with Asian and Spanish influences — diners can enjoy everything from lamb tartare, oysters and raw veggies to gorgeously composed salads at their tables, the bar or, for a more intimate dining experience, at the chef’s counter mere feet from the open kitchen.

The main dining room is anchored around a grand 10-foot glass-enclosed wine cellar stocked with Oregon wines as well as worldwide selections. Equally impressive is the wine menu featuring 66 wines by the glass, all of which are selected by Tebbe and preserved under Enomatic (still wine) or Perlage (sparkling) systems. Paulée also offers 12 local wines on tap, 12 draught beers, a sake list and cocktails made with artisan spirits.

Located at 1410 N. Highway 99W, Suite 102, Dundee, Paulée serves dinner Wednesday through Monday, seating guests 4:30 to 9:30 p.m., with plans to expand to lunch. For more information, call 503-538-7970 or visit www.pauleerestaurant.com. 

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