We invite our community to participate in a time-honored tradition. Experience food as a daily pursuit, a connection to ingredients as they were meant to be.
Pa’La is food with a sense of history, cooking in a way that is inherently approachable and human.
Wood-Fire is our DNA.
A restaurant and chef engaged in local and specialty imported ingredients that range from Mediterranean, South American, and Japanese influence. Specializing in grains, vegetables, meat and seafood from premium sources. Our beverage menu boasts a diverse wine list, specialty cocktails, and local draft beer selected to highlight the menu, as well as stand alone. Our menu changes daily to reciprocate the seasonality of the producers and stewards we support.
Menu "Style"
Our menu consists of tapas, small bites, and plates that are meant to be shared, for guests to have a variety of flavor experience. Typically 2 people are encouraged to share between 4-5 plates to experience what Pa'la offers.
Chef Jason Alford evolves Pa'la into another class of wood-fire fare. A seasoned veteran of open wood-fire grilling and 'robatayaki' (Japanese style 'fireside' cooking) a decade at the helm of decorated ROKA AKOR, a contemporary Japanese steakhouse with multiple outposts. Joining Pa'la in the downtown progression, the confluence is evident in both locations.
'I have been in this community as a chef for 15 years and now as father and husband. I love to cook dishes that highlight the natural qualities of the food itself, and nourish not only my own family, but the community that we thrive in'
Pa’La is the culmination of these efforts—a place where good food offers an experience for the community.
At Pa’La, GM and owner Gilles Kolakowski created a wine program that complements our seasonal menu. Focusing on sourced organic, sustainably farmed, and high-quality products. Curating a list of 188 labels that is accessible to all, featuring approachable wines from South America, Europe, and the Mediterranean Sea. Whether you prefer a Uruguayan Albariño or a Chassagne Montrachet, a Mexican Nebbiolo or a Brunello di Montalcino, our program is designed to take you on a journey where you’ll discover incredible value.
Every dish in Pa’la starts with a high quality extra virgin olive oil. For every bottle of oil, there is a beautiful story to tell.
All of our vinegars have perfectly balanced profiles, with exceptional body and flavoring. A few drops are enough to bring vibrancy to any dish.
We only use sea salt, harvested by hand from naturally-fed salt pans, to enhance the flavor of our dishes.
The Lounge at Pa’La, bringing elevated vibes with global style to the downtown Phoenix restaurant. The new lounge features a live jazz band on Friday nights plus Japanese and Mediterranean-inspired wood-fired tapas and drinks that showcase the unique cooking style of Chef Jason Alford.
Designed by restaurant designer Weston Brodrick with live music in mind, The Lounge at Pa’La is a moody, softly lit space inspired by luxurious hotel lobbies and lounges of Europe and New York. Greys, beige, black and a splash of Pa’La blue set the tone of the space, while the seating areas are monochromatic with an unexpected display of mural art featuring red dueling octopuses on the ceiling and an octopus’s garden encompassing the center bar. - SAVANNAH LEEDY az foothills
PBS. CHECK, PLEASE! ARIZONA “Arizona Eats” (Chelsea’s, Pa’La, Morning Glory)
In Downtown Phoenix, Pa'La Is Evolving in an Unlikely Direction | Phoenix New Times
Pa'La in downtown Phoenix is open. What to order on the new lunch menu (azcentral.com)
The Skinny on Pa’La Downtown, According to Chef Claudio Urciuoli | Phoenix New Times
PA'LA Downtown
132 E. Washington St
Phoenix AZ 85004
602.368.3052
