Pa'la

Established in 2016. The kitchen at PaLa centers around a hand-built wood-burning oven and a forged-steel grill. In our cooking we use fire, smoke, coals, and embers to create dishes that reflect the seafood, grains, and vegetable-driven coastal cultures of the Mediterranean and South America. We are committed to strong relationships with a few select organic farmers and artisans practicing responsible agriculture and production. In late 2016 Pala began by developing methods of Wood fired cooking by way of Oven, and Grill. By early 2017 the concepts menu development narrowed and became focused on Seafood/Grains/Vegetables. by mid 2017 the primary focus became Tapas/Tasting plates based on these ingredients. once Opened for lunch in late November 2017, it was evident that the menu would change often based on Seasonal availability. In December of 2018 Pala then opened its dinner doors for Thursday through Saturday, offering additional Tapas Plates to expand the lunch items.