Powered By OpenTable: Restaurant Reservations. Right this way.
Restaurant Reservations - Free • Instant • Confirmed
  • The Joel Palmer House

  • Online Reservations

The Joel Palmer House
The Joel Palmer House

The Joel Palmer House Details

  • Dining Style: Fine Dining
  • Website: http://www.joelpalmerhouse.com
  • Phone: (503) 864-2995
  • Hours of Operation: Tuesday through Saturday for Dinner: 5pm - 9pm

  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, Northwest
  • Executive Chef: Christopher Czarnecki
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Beer, Farm to Table, Full Bar, Gluten-free Menu, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Wheelchair Access, Wine
  • Private Party Facilities: The facility is perfect for special events such as birthdays or rehearsal dinners as well as business meetings. A/V equipment and setup available. Multiple fixed menu options from which to choose.
  • Private Party Contact: Christopher Czarnecki (503) 864-2995
  • Special Events & Promotions: Available for private lunches of 10 or more. Call for more information.
    Special events listed on our website: www.joelpalmerhouse.com and see regular updates at www.facebook.com/thejoelpalmerhouserestaurant

Getting there

  • Cross Street: 6th
  • Parking: Private Lot
  • Parking Details: Private Parking Lot and Street Parking available
    2 Electric Vehicle charging stations free for use in our parking lot
A word from The Joel Palmer House
Mushrooms are the heart of what we do at the Joel Palmer House. We have always endeavored to obtain seasonal and local ingredients and we use many locally produced greens, herbs, and vegetables, some of which come from our own culinary garden. We are frequently inspired by ingredients found in the cuisines of France, China, Thailand, Poland and India, so we call our cooking "freestyle." Our dishes pair well the celebrated wines of Oregon, especially Pinot Noir, Pinot Gris and Chardonnay. Our extensive, Oregon-focused wine list has been awarded the Best of Award of Excellence from Wine Spectator. Of special note, The Joel Palmer House ranks as one of Oregon's finest historic homes and is on the National Register of Historic Places and the Oregon Historic Register. Built in 1857, the house is Dayton's oldest standing structure. When weather permits, guests can enjoy their dinner on our outdoor patio, soaking in the last rays of sunshine in the heart of Oregon Wine Country. Continued
Foodspotting photos
See all photos >
Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Overall
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerBest Food
Diner Reviews
  • "The menus are mushroom-centric, most collected locally by the chef. The mushroom soup is not to be missed, unlike ANY mushroom soup you've ever had. The mushroom tart starter is also amazing. We had sturgeon, stroganoff and elk rib eye. All perfect, served all together. Deserts are fantastic. Creative, not overdone, and just the right amount. Great value for money!!!!"
    Dined on 8/15/2014
  • "Not quite know what to expect, we were blown away by the food and great wait staff. Thanks for a memorable evening."
    Dined on 8/9/2014
  • "Lovely ambiance in this old home. Very welcoming. We were told about the delicious specials that night and went with the 3 course dinner. The mushroom tart was to die for! It was like a wedge of mushroom pie. The mushroom soup was very good, but wished I had gotten the tart. I had the filet mignon with a mushroom risotto which was cooked perfectly. The duck breast was not asked a temperature preference and was quite rare. We were waiting to confirm our dessert choice when the bill arrived. We ordered the cheese course and another glass of wine. There were so many servers they got confused, and brought out the same glasses 5 minutes later. They took them back. All in all, definitely go for the food and enjoy."
    Dined on 8/8/2014
  • "The food is delicious and inventive. When we reserved, there was no warning that a private party had the patio. The inside restaurant was freezing cold, to the point that I couldn't wait to get out of there (I was wearing a sweater). My view was of the open door to the kitchen. My dining partner's view was the parking lot. No salt and pepper on the tables--a red flag that the chef may be pretentious and arrogant. Let people add salt and pepper as they wish! There were so many servers on duty, that someone stopped by literally every three minutes. We could not carry on a conversation because we were constantly interrupted. My water glass need not be full to the brim every instant. The wait staff needs to back off."
    Dined on 8/6/2014
  • "We loved the food! It was a speial touch that the wonderful chef came out and talked with us. We got to ask him about where he finds his truffles and mushrooms. Very interesting guy!"
    Dined on 8/2/2014
  • "I am not sure if we have just been spoiled with better local restaurants but we were a bit disappointed with our recent visit to The Joel Palmer House. The food was ok, good at best. We had expected much more for the price. Who knew three flavorless green beans, some soggy fish, and some overly salted quinoa was considered gourmet? There were roughly eight different people that served us so we did not even know who our official server was. We had to ask nearly half of them for a wine list. Eventually the gruff, humorless, almost advice-less sommelier came over with the sub-par list. We are in the middle of wine country and the list did not reflect that. Overall, there are much better places around this area for much less money."
    Dined on 8/2/2014
  • "My wife and I totally enjoyed this experience. The combination of great food and excellent service made for a memorable evening."
    Dined on 7/30/2014
  • "Easily one of the best dining experiences we've ever had. The food was immaculately and thoughtfully prepared, and the service (minus one little glitch) was superb. The back-servers ensured water glasses were never empty, we always had bread if we wanted it, and the clearing and marking were impeccable. One thing I appreciate in a restaurant is when one guest finishes and others are still working, the clean plates remain on the table (unless pushed aside) to make sure the guests who are still eating do not feel rushed. Again, I can't say enough about the food and the service. If you have a chance to eat here don't pass it up. We had the mushroom prix-fixe and paired with Pinot Noir were in heaven. Thanks for a great experience."
    Dined on 7/29/2014
  • "All servers were attentive and friendly!! Great food, as always. We love dining here. Only wish that they were open on Sunday nights as we would stop on our way back from the coast"
    Dined on 7/29/2014
  • "This is an amazing experience. Different from most restaurants in that it specializes in mushrooms and is a bargain at any price but especially compared to wine country restaurants in Calif."
    Dined on 7/26/2014
  • "Overall, a very good place to dine. Unfortunately, it used to be a great place to dine. The food used to be to die for, now it is just very good. The three mushroom tart, for example, had a tough crust, not a tender, flaky one. The mushroom risotto was made with long grain rice, not Arborio rice, so some grains were mushy and some were not completely cooked. The flavor was intensely mushroomy, and very good. Just a textural issue. Everything else was excellent, the filet with foie gras was really good, the candy cap crème brulee was superb. Overall, I would try it again if I was in the area. It may have just been an off night. We have eaten there before and had wonderful food."
    Dined on 7/26/2014
  • "We had tried to make a reservation last year when we were in Oregon, but the restaurant was closed. We went back again to Oregon this year (we are from NJ) and thankfully we were able to have dinner here. Without a doubt....it was excellent. We did the mushroom tasting menu and everything was delicious, especially the soup and sturgeon. Wait staff was excellent...always making sure that we had enough bread, water, whatever the need. Cannot say enough about this restaurant. We also thought it was very nice of the Chef (Chris) to come out and talk to people."
    Dined on 7/25/2014
  • "We loved dining outside at this wonderful restaurant that a local recommended. Attentive and friendly staff brought us beautifully prepared flavorful dishes. Their specialty is mushroom inspired dishes. We met the chef after dinner and he generously shared some of his preparation tips. Wonderful evening!"
    Dined on 7/25/2014
  • "Impeccable service, outstanding food in a lovely garden setting (we sat outside). Frozen soufflé dessert was divine. Best meal we had during our 10 day stay in Oregon. Would definitely go back!"
    Dined on 7/25/2014
  • "The experience of different flavors that work well together make the eating delectable."
    Dined on 7/24/2014
  • "This is our third time to the Joel Palmer house and as usual it was a superb dining experience. The food is fabulous. The service is wonderful. The atmosphere is perfect. Not too formal yet not too casual either."
    Dined on 7/24/2014
  • "Party of 3 we had, they automatically added 18% tip! usually tip 20% anyway but, but service was poor, AND they added 18% to the 2 bottles of wine, which took the wine "steward" 20 minutes to bring to the table. Many great choices in the area, this is not one."
    Dined on 7/23/2014
  • "My family and I had a great meal here after a day of wine tasting. We were able to sit out side in the garden which was perfect. The mushroom soup was unbelievable. I usually don't eat red meat but ventured out and had the elk. I did not regret it. It was flavorful, lean, and tender. I will have to come back to have the tasting menu. Unfortunately everyone at the table needs to participate to do the tasting."
    Dined on 7/19/2014
  • "Fabulous once in a lifetime experience! The mushroom madness was so delicious."
    Dined on 7/19/2014
  • "This was our second visit and it was even better than the first. The food was excellent from the first course to the last and the service staff was first rate. Highly recommended!"
    Dined on 7/18/2014
  • "We were a group of 5 and we were all attracted to the same entrees. The restaurant specializes in mushrooms: ones they cultivate as well as wild ones they forage for. Although they had tasting menus, we were allowed to skip dessert for a $6 credit off the meal. We all got a complimentary amuse bouche of carrot tartar to start, which had a wonderful texture. We were told that it cooked sous vide. Then we each ordered the mushroom tart (a standout) or the mushroom soup all beautifully presented. The big surprise was the beef stroganoff. The meat was very tender but still reddish pink inside because it was cooked "sous vide". We ate inside, although all the other diners that evening were dining outside. The service was excellent."
    Dined on 7/17/2014
  • "Food tends to be rich, emphasizes fresh wild mushroom preparations, which are creative and delicious. Wine list is extensive and features Oregon pinots noirs. Food service friendly and fine but not outstanding (and, it has been better here in past visits); wine service couldn't be beat. An excellent place."
    Dined on 7/16/2014
  • "The food was mmmmm scrumptious, a little pricey but well worth it"
    Dined on 7/15/2014
  • "Our dinner was outstanding! This has to be the best restaurant in Oregon and one of the top 10 in the U.S. All courses used wild mushrooms and the meals were exquisite. Go there and enjoy a meal of a lifetime."
    Dined on 7/15/2014
  • "I had the 3 course meal and added a mushroom risotto...excellent! First, the server provided a taste of a carrot tartar. It was soooooooooo good! Then, he brought out my appetizer...a mushroom tart. It looked like a slice of mushroom pie with a mushroom sauce on the side. It was light and very good! The mushroom risotto was next...very good. For an entree, I had the elk ribeye. Yum! Then, they brought out a small glass that was partially filled with a cold tomato soup on one side AND a a minced cucumber\ginger on the other. (The cumber\ginger was awesome!) For desert, I had a creme brulee with a candy cap mushroom. The maple flavor from the candy cap mushroom is amazing!"
    Dined on 7/9/2014
  • "Sturgeon, filet mignon, elk - all were great. Interludes - cold soups were very refreshing."
    Dined on 7/3/2014
  • "We go to The Joel Palmer House every time we are visiting the area!"
    Dined on 7/1/2014
  • "The care and attention to flavor paid to the food prepared was beyond what I expected to find in little Dayton, Oregon. The executive chef himself came out to ensure we were satisfied with our meal, and we were beyond happy. The three course meal provided us with a very delicious variation of what was to be offered and I will never forget the Elk Ribeye."
    Dined on 7/1/2014
  • "We made the reservation in advance of our trip and did not know what to expect. We have good food in south Louisiana and are frequently disappointed when traveling. We were not disappointed. The food was different and uniquely featured mushrooms but was excellent. The presentation and service were outstanding. Eating at Joel Palmer is special and should not be missed."
    Dined on 6/28/2014
  • "Although pricey with a "set" menu that starts at $49.00 per person, this is THE place for those that like mushroom-based entrées. Except for green salad, every appetizer and entrée features mushrooms of some type. At least one dessert also features mushrooms. The food can only be described as delicious, carefully prepared and beautifully plated and served. I ordered the mushroom tart and beef stroganoff, both of which were so delicious that I wanted to slowly savor every bite. In between courses, bite-sized servings of foods not listed on the menu are served. Those are also unique and tasty. Melt-in-your-mouth chocolate truffles were served when we requested our check. And of course, service is impeccable."
    Dined on 6/27/2014
  • "The food was excellent. We are from Florida and have made it a destination on both of our recent visits. Every food we put in our mouths was filled with flavor. The chef visited our table to see if we were happy. The sommelier was very knowledgable."
    Dined on 6/21/2014
  • "Joel Palmer offers an excellent prix fixe 3 course dinner at a reasonable price. Each course had memorable elements, strong, earthy flavors and tasteful presentation. Added touches included a carrot tartar, gaspacho between courses infused with lime and ginger and following a satisfying dessert course, chocolate truffles. Wine list is exceptional for the afficianado. We simply ordered a reasonably priced Pinot from the region."
    Dined on 6/21/2014
  • "I brought my daughter here to celebrate life! It was both a birthday present to her and a celebration of her pregnancy, she is in her last month. We both love food, healthful eating and a quiet night out. All of these expectations were met and beyond. The dining was elegant but not stuffy or pretentious. We both were content and happy to be drinking water only, as neither of us drink alcohol. Not only did they keep our water glasses full they kept bringing us more bread. The staff was BEYOND friendly and helpful. Even followed us outside to take our picture for us as we were leaving because we dined in front of a window which didn't allow the best lighting for a photo."
    Dined on 6/17/2014
  • "This was our second spectacular dinner at the JPH to celebrate our anniversary. It now will be our annual date. The food is awesome with a very different menu from other places -- with mushrooms as an ingredient in all appetizers and entrees. The filet mignon is a generous piece of beef so tender that you can cut it with your fork. JPH has a nice wine list with prices starting at $8 per glass -- and up from there. The service staff is outstanding and very pleasant. During the dinner the owner/chef even comes out to see how you are enjoying you meal -- a very nice touch. Prices are spendy (over $125 for two including tip) but we think it is worth every penny and will definitely be back for our next very special occation."
    Dined on 6/17/2014
  • "Picked this restaurant based on the outstanding reviews. Previous diners were right "ON" it is the best. Menu is mushroom based which we love and appreciate. The tasting menu is expensive but a great value, with each of the multi courses competing for best taste of the evening. They were all so good we still are not sure which course was the best. Will have to do again to get another opportunity to once again relish one of the best dining experience we have ever enjoyed. We travel a lot and frequent many high end food opportunities home and abroad. Joel Palmer House does not take a back seat to any establishment where we have dined."
    Dined on 6/14/2014
  • "Absolutly fabulous-have been recommending it to everyone I know. World class dining. Thank you for the lovely evening."
    Dined on 6/14/2014
  • "My father from the midwest had heard of the Joel Palmer house on NPR a few years ago. During a recent visit to Oregon my wife and I finally brought him here. I should say first that I've never been much of a fan of mushrooms. I just don't tend to enjoy them that much. With that in mind I figured I'd have an open mind here and give it a go. I must say that the food was so enjoyable and while fungi are featured or utilized in almost every dish, it is done in such a tasteful way with such delicate, excellent cooking skill that it integrates flawlessly and deliciously. This is a fine restaurant every aspect of our experience was excellent (service, flavor, portion size, wine list, table ware) and commensurate with the costs."
    Dined on 6/13/2014
  • "The food was good and tasty service was good but the meal for two and one glass of wine each was well over $150 so be prepared"
    Dined on 6/13/2014
  • "Celebrated two birthdays and had a very nice dinner. The food was very, very good and prepared to order. The only thing that we would recommend is that there be at least two people over 21 who can serve alcohol as we had to wait quite a long time to have our serve refill our wine glass. Other than that, if you love mushrooms this is the place go have dinner. Also love the old house that the restaurant is in. Love the fact that the chef came around and asked us how our meals were. Slow paced dinner and we loved the fact that they took their time in getting the different parts of the dinner to us that way. We enjoyed our dinner very much and would recommend this restaurant."
    Dined on 6/11/2014
  • "Palmer House was an incredible experience. I had wanted to go there for some time and was not dissappointed. The mushroom focused menu was delicious and creative, complemented by a bottle of Oregon Pinot. Staff was attentive and we received a visit from the chef as well. Weather allowed for outside dining which added to the pleasure of the evening. While portions might seem small, the eight course mushroom madness and vegetarian choices were more than ample."
    Dined on 5/31/2014