Our family business took shape when great-grandfather Joseph Czarnecki opened Joe's Tavern in Reading, PA in 1916. Run by the fourth generation to enter the restaurant business, the Czarnecki family remains dedicated to quality cuisine and exceptional service. Our cooking revolves around wild mushrooms and truffles which we gather ourselves and with friends.
We have always endeavored to obtain locally raised ingredients in our cooking, and we use many locally produced greens, herbs, and vegetables, many of which come from our own culinary garden. We relish the rare opportunity to cook in such an extraordinary wine growing region. To reflect our admiration for and pride in our local bounty, our wine list focuses specifically on Oregon wines, with many selections coming from local, artisan producers.
We have always endeavored to obtain locally raised ingredients in our cooking, and we use many locally produced greens, herbs, and vegetables, many of which come from our own culinary garden. We relish the rare opportunity to cook in such an extraordinary wine growing region. To reflect our admiration for and pride in our local bounty, our wine list focuses specifically on Oregon wines, with many selections coming from local, artisan producers.
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History
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Joel Palmer was one of Oregon's preeminent pioneers who left Indiana in 1845 to make his long way West. As leader of one of three wagon trains headed for Oregon, Palmer soon exhibited the leadership qualities for which he became famous. Joel Palmer co-founded the town of Dayton in 1848 and built this home in 1857.
Menu
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Mushroom Free (as an allergy) Although we can modify dishes to not have mushrooms, due to the intense focus on mushrooms, those with a mushroom allergy are discouraged from visiting. The Joel Palmer House is a fine-dining restaurant in the heart of the Willamette Valley. We specialize in cooking wild mushrooms and feature over 600 wines, all sourced locally, with an emphasis on Pinot Noir.
Gratuity Free
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In the 1960's, at "Joe's" in Reading, Pennsylvania, my grandparents abandoned the standard tipping model. They believed in the European style of service, where all servers are at your disposal as opposed to a single waiter or waitress. They shortly discovered that servers were happier, the kitchen team was happier, and our guests were happier.
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