Dining Experience

1. What makes Joel Palmer House unique?
Four generations of mushroom-obsessed cooking, an 1857 pioneer home in the heart of Oregon wine country, and the largest collection of Willamette Valley Pinot Noir in the world.

2. Do all the menus feature mushrooms?
Mushrooms are our signature, but not mandatory. All menus may be adjusted to exclude mushrooms.

3. How do your tasting menus work?
We offer several formats:

  • Oregon Omakase ($195): A multi-course chef’s adventure.

  • Tête de Cuvée Omakase ($315): Luxury ingredients and rare wines.

  • Mushroom Madness, 5 courses ($145): A fungi-focused deep dive.

  • Mushroom Sunshine, 3 courses ($99, weeknights Jan–May): A lighter, seasonal riff.

4. Do you accommodate dietary restrictions?
Yes, within reason. Single allergies are usually fine. Multiple or conflicting restrictions may limit what we can do.

5. Is there a vegetarian or vegan option?
Yes for the 3- and 5-course menus. The Omakase menus are not vegetarian/vegan.

6. Do you allow children?
Children 5 and older are welcome.

7. What’s the dress code?
No official dress code. Most guests go for wine country casual or business casual.

8. How do I make a reservation?

  • OpenTable: Book online (up to 3 months out).

  • Phone/Email: Reservations page or call 503-864-2995 (up to 6 months out).

  • Want to pick your exact table? Use Tablz.

Wine Vault

9. What makes your wine program special?
Over 2,000 bottles, including 600+ Oregon wines. Vertical collections, rare bottles, winemaker exclusives, and the largest Oregon Pinot Noir collection anywhere.

10. Can I buy wine to take home?
Yes — bottles are available to-go at 25% off retail.

11. Do you offer tastings without dinner?
Only on special occasions.

12. Do you offer non-alcoholic pairings?
Sometimes, on select nights. Ask when booking.

Private Events & Weddings

13. How many guests can you host?

  • Indoor dining: 6–14 guests

  • Outdoor dining: 12–50 guests

  • Full buyouts & weddings: up to 150 guests

14. How do I inquire about hosting a wedding or private event?
Start with the basics — date, guest count, indoor/outdoor, ceremony/reception. Then reach Chef Christopher directly at chris@joelpalmerhouse.com or call 503-864-2995. More details at our Private Events page