Portland Business Journal conducted a reader poll to find its readers' favorite restaurants. Imperial made the list, and was called "a must-visit destination among visiting foodies."
"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."
"Joe V. was at the Hotel Lucia in downtown Portland with Portland chef Vitaly Paley for the opening of his new cocktail bar called The Crown.
James Beard Award-winner Paley is well-known as one of Portland’s top chefs and is the man behind Paley’s Place, Imperial and Portland Penny Diner."
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.
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.
Paley, who emigrated from Russia to Rome to New York as a teenager, is sifting through memories of panini-pressed pizza at Italian train stations and foldable slices bought from Manhattan street windows for pizza inspiration for the new bar, found on the other side of the Hotel Lucia's lobby from Imperial.
Chef Vitaly Paley has closed his Portland Penny Diner (the casual sandwich shop/diner next door to Imperial) to make room for a New York-style pizza spot, the Crown. The Oregonian reports that Paley takes inspiration from his New York youth, creating 12-inch pies with long-fermented dough paired with ingredients from his other restaurants.
"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."
"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."
"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."
"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."
"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."
"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."
"Imperial lets you have it your way, with shaved truffles added to any dish for a mere $7. But the chic downtown restaurant is also serving truffles with Snake River Farms wagyu beef carpaccio, hand-rolled potato gnocchi, and Snake River Farms wagyu coulotte."
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.
Grilled cauliflower with hummus, olives, fava greens and roasted red pepper
Roast lamb eye of top round with salsa verde and spring onions
Brown sugar cake with cashew nougat ice cream
"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."