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The Hottest Restaurants in Portland Right Now, July 2017

"Did one of the godfathers of Pacific Northwest cuisine just open a New York-style pizza spot in Hotel Lucia? Yes, yes he did, and the slices are hitting the mark, whether a traditional pepperoni or a rotating special like the Connecticut clam pie, served without cheese and with melted butter for dipping. Get it by the slice, in a full pie, or in a 36-inch "Al Metro," which is more or less three pizzas in one."

Read the full story by Eater's Mattie John Bamman.

 

 

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Chef Vitaly Paley opens The Crown

Portland Monthly has the scoop on Chef Vitaly Paley's latest venture, The Crown, now open in the Hotel Lucia across the lobby from Imperial. Pies run between $12 for a small margarita pie to $27 for a large “Put a Clam On It” with spicy sausage, clam, and pecorino. We’re especially excited about the “Imperial,” a total Portland pie mashup of fried chicken, pickles, ranch, honey, and hot sauce.

Get the full article here. 

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Imperial and Negroni Week featured on Pechluck's Food Adventures

There are more then 100 venues in Portland that are participating in the annual Imbibe Magazine’s Negroni Week which this year is June 5-June 11, 2017. This is a week-long celebration of Negroni (a classic cocktail using Gin, Campari, Vermouth, Orange Peel, though you will find variations on bar menus as well) and an effort to raise money for charities around the world. 

Read the full roundup at Pechluck's Food Adventures. 

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Where to find Portland’s most picture-perfect pastries

"For dessert, pastry chef Danielle Bailey is known for her flaky, home-style pies, but besides these delicious fruit-filled pastries, Bailey whips up a changing array of even more delectable (and snap-worthy) sweets.

Look for creations like a delicate, lavender-scented pavlova with a sweet-tart rhubarb compote or a tropical baked Alaska, filled with passionfruit sorbet, sauced with blood orange caramel, and paired with intensely flavored brûléed pineapple."

Imperial's Pavlova, photo by Carolyn B. Heller

Imperial's Pavlova, photo by Carolyn B. Heller

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Honest Cooking features Headwaters in City Guide

"James Beard Winner, Author and restaurateur of not one but four restaurants. At the event Paley gave guests a taste of what he cooks in Portland with a charcuterie selection: Kielbasa stuffed and smoked bacon, black mortadella, rabbit liverwurst, pickled vegetables, strawberry rhubarb mustard, orange mustard. But back in Portland Paley has more dining options to offer; Headwaters, Paley’s Place, Imperial, Portland Penny Diner."

Read the full article here. 

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21 Great Portland restaurants that take brunch reservations

"It’s safe to assume that if you’re planning to do weekend brunch, you’re going to be waiting in line. But it doesn’t need to be that time-consuming if you don't want it to. Here are 21 Portland brunch restaurants that all take reservations:

IMPERIAL: Can't get enough Paley? The James Beard Award winning chef's other downtown Portland restaurant takes their brunch menu through the fire with grilled ham steaks and flat irons, alongside more classic dishes like crab omelets, french toast and latkes with smoked salmon."

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Hotel dining makes a comeback

"Luxurious, old-school hotel dining is already making a comeback. Here’s who’s who in the ever-evolving Portland hotel dining scene

Imperial: In case you just can’t get enough of Paley-in-hotels, the powerhouse chef is also behind Hotel Lucia’s restaurant. And it happens to be one of the best in town, hotel or not, for comforting brunch plates and wood-fire-grilled meats."

Read the full story by Eater's Heather Arndt Anderson. 

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Easter Events in Portland

"Imperial will be serving longtime favorites and adventurous plates for your whole party to enjoy on Easter Sunday, April 16th from 8:00 am – 3:00 pm. Dig into brunch favorites such as Eggs Benedict, Shortstacks of Buttermilk Pancakes, or Imperial’s famous Buttermilk Fried Chicken. Chef de Cuisine Matthew Jarrell will also add some inventive specials for the occasion. The restaurant will also be holding their regular dinner service featuring favorites such as Roasted Lamb, a variety of vegetables straight from the Imperial wood-fire grill, and pastry chef Danielle Bailey’s signature desserts."

Read the full story on Portland Food and Drink.

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99 delicious dishes for $10 and under

99 DELICIOUS DISHES FOR $10 AND UNDER

"Take a break from your usual breakfast sandwich for a savory croissant at Portland Penny Diner, chef Vitaly Paley's casual Southwest Broadway morning counter. We’ve had buttery, flaky croissants stuffed with fat oyster mushrooms, swiss and bacon, but our favorite is the caraway-seed-topped pastry with layers of house-cured pastrami, melty Gruyere and tangy sauerkraut."

Read the full story by Oregon Live's Samantha Bakall. 

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27 Portland Dining Month 2017 restaurants actually worth your money

27 PORTLAND DINING MONTH 2017 RESTAURANTS ACTUALLY WORTH YOUR MONEY

Proving that a hotel restaurant can have passion, pop and personality, Vitaly Paley's Imperial has steadily improved since its 2012 debut. Today, the menu treads a difficult line between retro and dated, paying homage to Oregon culinary history with a lineup heavy on American nostalgia.

First Course:
Grilled cauliflower with hummus, olives, fava greens and roasted red pepper

Second Course:
Roast lamb eye of top round with salsa verde and spring onions

Third Course:
Brown sugar cake with cashew nougat ice cream

Read the full story on Oregon Live.

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Are hotel restaurants cool again?

"The quirky hotelier [Provenance Hotels] wooed Paley to debut Imperial in 2012 inside Hotel Lucia, finding the sweet spot between Portland’s wood-fired ruggedness and the expense-account business meal. Imperial’s executive chef, Doug Adams himself, cemented the restaurant’s local cred with his signature fried chicken drizzled with house hot sauce and honey from the hotel’s rooftop hive."

Read the full story by Portland Month's Kelly Clarke.

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