Pa'La Downtown

Kick off your weekend with live Cuban jazz at Pa’la this Friday, 11/1, from 6-10pm! 🎶✨ Join us for an evening of tapas, wine, and cocktails in Downtown Phoenix - the perfect vibe to unwind and enjoy.

is now on OpenTable. Now you can book reservations and check for our availability with ease!

Wood Fired Piquillo Peppers + Oregano + EVOO

A staple in Spanish steakhouses, this is our iteration on a classic. Roasted in our wood-fired oven, then finished with a good amount of nice olive oil, sea salt, a couple pin-drops of cab vinegar, to finish, a pinch of diced i’toi onions and .ferrante_contronebeans controne pepper. It’s not quite fall yet, but we are almost there.

is back for another performance at this Thursday night! Don’t forget to make plan and join us!

Josie is back for another performance at this Thursday night! Don’t forget to make plan and join us!

THURSDAY NIGHT JAZZ! Join us on Thursday, September 26 from 6 to 9 PM for a special jazz performance by ! 📍

THURSDAY NIGHT JAZZ! Join us on Thursday September 26th from 6-9pm for dinner and a special jazz performance by ! 📍

Check out Pa’la Downtown’s Restaurant Week menu! We hope to see you soon!

Check out Pa’la Downtown’s Restaurant Week menu! We hope to see you for Restaurant Week!

Inside ’s kitchen!

Food is Chef Jason’s love language 🥩

Happy 4th of July! will be closed today. We’ll reopen on the 5th. Join us this weekend for jazz night!

White Asapragus + Pinenut Sonoran Wheat berry Miso + Prosciutto

Poached white asparagus from wrapped with prosciutto, glazed over bincho with hot honey. Toasted pine nut, 24 month sokoto wheat miso, finished with from

‘Milk + Honey’ by

An iteration highlighting a staple in our kitchen of Orange blossom honey. Lightly baked honey vanilla flan, honey cake crumble, burnt milk and honey ice cream and crispy milk.

Starting this weekend.

Thank you for your continued support.

Bucatini Carbonara + Japanese Uni + Pecorino Toscano

Fresh pasta from our friends at made with flour. Tossed in uni butter, uni shoyu, Parmesano Reggiano, topped with pinpoint fresh Hokkaido Uni from and spicy nasturtiums from . Of course we drizzle a generous amount of Colancecco Terra oil from to finish.

Thank you to our community of farmers, producers and artisans that make us look good. We are blessed with an incredibly talented team of chefs and service ambassadors of food and beverage that exemplify our unique culture and hospitality. We are lead by an incredible GM who curated a wine list that continuously wows and implores a standard of excellence and evolution in our industry.

Come see us this weekend at the or for live jazz and/or nice wood fire bites.

Thank you for your continued support 🙏

We wish you an amazing 2024!

Happy Thanksgiving from

Woodfired Cabbage + Ceasar + Boquarones

A little riff on a Caesar salad by our chefs. Whole red cabbage marinated in shio koji for 24 hours. Charred in our woodfire oven and tossed in a boquarones based ‘Ceasar’ dressing by . Finished with , shaved Parmesano Reggiano and a pinch of togarashi.

We are open every night for happy during the summer. Come cool off in our lounge 😎

On behalf of Chef Jason Alford and our entire team at Pa'La Downtown, we are thrilled to share we are a recipient of a much-coveted award by

Scroll to see which of our favorite menu items received this important award! A big thank you to for including us in this important annual issue.

🥰🏆💯🦪🍤🍣🦞

Happy hour is ✨a vibe✨ at Pa'La Downtown! Did you know we offer happy hour every day in our upstairs lounge? Every Friday we host live jazz and oysters are three dollars all day on Sundays! Come unwind and enjoy....😍🥂🦪

King Trumpet Mushroom + Smoked Lemon Trout Roe

king trumpets scored and toasted in our wood-fire oven. We finished it with a emulsion of tamari, lemon, butter and trout roe. When these are cooked properly, they take on the same texture as a beautiful scallop. We can modify this to accommodate vegans as well.

Open for dinner service at 5p

happy hour from 4:30-6:30. 1/2 off all tapas, select wines $7, classic cocktails at $10 in the upstairs lounge.

Beef Tartare + Red Pepper + Squid Ink Milkbread

One of our mainstays on the printed menu- AZ grass-raised beef () , smoked shoyu, shallots, green onion, ponzu, sea salt.
Topped with roasted and marinated red pepper and Toasted Japanese Milkbread infused with squid ink.

Also featured on our happy hour tapas menu at 1/2 off all summer.
Open 4:30 - 6:30 for happy hour.

Open until 10p for dinner service.

Jazz tonight with 6p-10p in our upstairs lounge.

I have had the honor of working with some amazing chefs, great concepts, talented opening BOH teams. Nothing has come close to the individuals that have become a cohesive unit at Pa’la downtown. This place could not breath without the effort, accountability, selflessness, love and commitment this group has. Diverse in all levels and skill sets it’s a cliche’ to say it’s a group effort, but this is truly a BOH team that lives in the grind. We are missing the photogenic Dreyden (.veal) and Nate who is farming ()

Thank you ❤️

Starting June 1st we will start summer happy hour in our upstairs lounge. 1/2 off our tapas menu, $7 glasses of wine and we will continue our promotion for 1/2 off oysters on Sundays.

We will continue live jazz with and on Friday nights. Thank you for your continued support and our as especially our local supporters and regulars. 🙏

Scallop Crudo

Leche de Tigre + Radish + Avo + Cucumber + Chilis + Pea Tendrils + EVOO

Available this week featuring beautiful bounty from and .

Open tonight 5p - 10p.

Stayed tuned for our summer happy hour in our upstairs lounge…