Paulée serves 'hyper-local' food in Dundee

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Paulée self identifies as a
John Valls Photography

Paulée self identifies as a "hyper-local" restaurant and will raise much of its own ingredients.

A new restaurant in Oregon wine country is aiming to take local food sourcing to the next level.

Paulée, named after the annual Burgundian harvest festival, opened last week in Dundee with a 90-seat capacity and its self-dubbed “hyper-local” seasonal menu options.

The brainchild of James Beard-nominated Chef Daniel Mondok and sommelier Brandon Tebbe, Paulée offers a two-room restaurant — one with a formal, upscale vibe and the other a casual where “muddy boots” can be worn — that has a menu shot through with uber-local food sources. With a French-American theme, Mondok and Tebbe teamed up to try to prove that quality ingredients don’t have to be accompanied by a “stuffy” atmosphere.

In a Portlandia-ish effort to embody the farm-to-fork movement, the restaurant sources nearly all meat and produce from local farms and ranches. Paulée plans to eventually grow its own produce in nearby plots, including a one-acre garden next to the restaurant.

Melody McClary, former farm manager of Montesino Organic Farm in Wimberley, Texas, was recruited to oversee the restaurant’s farm and gardens.

Paulée also features 12 local wines on tap, as well as 12 draught beers, six of which are local.

Mondok previously made a name for himself at Genoa, the Healthman and Foster Burger. He also opened French-American restaurant Sel Gris.

Paulée serves dinner Wednesday through Monday, 4:30 p.m. to 9:30 p.m. with plans to expand to lunch. Dishes range from $8 to $26. The restaurant is located at 1410 N. Highway 99W, Dundee.

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