We are excited to host the PROJECT SMOKE dinner with the revered Steven Raichlen.
Join Steven & Chef Vitaly Paley for a night to remember on June 2nd. Tickets include a signed copy of Project Smoke.

tickets may be purchased through eventbrite here

Hosted in partnership with the Portland Culinary Alliance (PCA) in Imperial's beautiful Pettygrove room at 6:30 PM on Thursday, June 2nd. Tickets are $82 for individuals and $150 per couple (1 cookbook). Ticket are inclusive of a welcome beverage, food, a signed copy of Steven Raichlen’s long-awaited new cookbook Project Smoke, and service charge. Beverage pairings are available for $16 the evening of the event.

Announcing Imperial's pFriem Family Brewers dinner on 4.28!!
Chef Doug's menu is Belgian inspired.
Tickets may be purchased through Eventbrite.‪

Imperial presents an exciting multi course dinner inspired by Belgian style beers from pFriem Family Brewers.
Food pairings by Imperial & Portland Penny Diner’s Executive Chef and Top Chef alum Doug Adams.
The dinner will be hosted in Imperial's Pettygrove room at 6:30 PM on Thursday, April 28th.
The dinner is $85 per person inclusive of beer, food & gratuity.

March is Portland Dining Month! 3 courses for $29.
Wine pairings are available for $16. 

Menu available during Dinner hours only. Reservations are strongly recommended.

The Cuvée Weekend Returns to the Allison Inn & Spa

Indulge in an exceptional blend of culinary experiences with
Northwest food and drink luminaries


NEWBERG, Ore. (January 4, 2016) - The Allison Inn & Spa, Willamette Valley’s luxury wine country destination, announces The Cuvée Weekend on February 26-27. The weekend celebration entices Northwest wine and food lovers to escape the urban gray for nearby Oregon wine country to indulge in delicious tastings and intimate chardonnay wine paired dinners.


The Cuvée Weekend coincides with the fifth annual Oregon Chardonnay Celebration, also at the Allison Inn. The weekend begins on Friday with an exclusive tasting event, the Cuvée Stroll, from 5–7:30 pm. For a $25 donation to ¡Salud!, guests will enjoy tasting through 15 wineries and 20 artisan food and beverage purveyors in an uncrowded and unhurried atmosphere. RSVP for the Cuvée Stroll by emailing info@theallisoninn.com. ¡Salud! is the unique collaboration between Oregon winemakers and healthcare professionals to provide access to healthcare services for Oregon’s seasonal vineyard workers and their families.


On Friday and Saturday evenings, visitors are invited to partake in a four-course wine paired, prix fixe dinner featuring the region’s top wineries. For each dinner, JORY executive chef Sunny Jin, 2015 James Beard Foundation semi-finalist for Best Chef Northwest, will collaborate with one of our region’s brightest culinary talents. On February 26, chef Vitaly Paley of Portland’s Paley’s Place and Imperial is at the helm, and on February 27, chef Holly Smith of Seattle’s Café Juanita will create a dinner designed to marry with Oregon Chardonnay. The four-course dinners are $85 per person, with a $65 wine pairing available. Reservations for either Cuvée dinner may be made by contacting JORY directly at 503-554-2526.


“We are delighted to host the second Allison Cuvée Weekend,” said Pierre Zreik, managing director of the Allison Inn & Spa. “We are excited to offer more wineries and purveyors at the Cuvée Stroll tasting market, and this year the event will benefit ¡Salud!, an organization that is very dear to the Oregon wine country. February is an excellent time to travel out to the wine country and spend an evening with the purveyors, winemakers, mixologists, brewers and chefs that make our region so special.”


join chef vitaly for the james beard foundation celebrity chef dinner at domaine serene on april 23rd! Purchase tickets here

View more information here

2016 Chef's week: heritage & legacy dinner to be hosted at imperial!

A dinner that speaks not only to the history of our ingredients and cooking methods, but the foundation of Portland and the Pacific Northwest as a culinary mecca. 

What: Chef's Week Heritage & Legacy Dinner with 6 Chefs: Doug Adams, Aaron Barnett, Eve Kuttemann, Vitaly Paley, Adam Sappington, Jeff Sheer
Date: Friday, February 5th
Time: 6:30pm
Where: Imperial's Pettygrove room at Hotel Lucia
Price: $120 per person is inclusive of 7 courses of food and gratuity. Drink pairings are available for purchase the night of the event.

Purchase tickets here

shop for everyone on your list at Imperial's holiday cookbook social
on december 6th!!

Get ready to do your holiday shopping on Sunday, December 6th when Imperial's Chef Vitaly Paley and the Portland Culinary Alliance hostover 20 authors for the the third Holiday Cookbook Social! Acclaimed chefs and authors from the Northwest will gather to sell, sign and talk about their books just in time for the holiday gift giving season. This free event will feature complimentary bites from most authors, and wine will be available for purchase from Imperial’s bar. Shoppers will be able to find something for everyone on their gift list, from the ambitious home cook to the restaurant obsessor, the aspiring family bartender to the beer aficionado.

Where: Imperial’s Pettygrove room inside the Hotel Lucia at 410 SW Broadway, Portland, Oregon 97205
When: Sunday, Dec. 6th from 1-3pm
Cost: Free entry, books priced individually and sold by each author

Authors attending are:

      John Becker and Megan Scott: Joy of Cooking
      Mark Bitterman: Bitterman’s Field Guide to Bitters and Amari; Salted; Salt Block Cooking
      Elias Cairo: Olympia Provisions: Cured Meat and Tales from an American Charcuterie
      Katherine Cole: How to Fake Your Way through a Wine List
      Liz Crain: Food Lover’s Guide to Portland
      Piper Davis: The Grand Central Baking Book
      Christian DeBenedetti: Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers; The Great American Ale Trail
      John Gorham: Toro Bravo: Stories. Recipes. No Bull.
      Jacob Grier: Cocktails on Tap
      Ellen Jackson: The Chefs Collaborative Cookbook; The Grand Central Baking Book, Classic Cookies with Modern Twists
      Jenn Louis: Pasta by Hand: A Collection of Italy’s Regional Hand-shaped Pasta
      Ivy Manning: Better from Scratch; Crackers and Dips
      Jim Meehan: The PDT Cocktail Book
      Diane Morgan: Roots: The Definitive Compendium with more than 225 Recipes
      Cynthia Nims: Salty Snacks; Gourmet Game Night
      Roger Porter: Eating Words: A Norton Anthology of Food Writing
      Gabriel Rucker: Le Pigeon: Cooking at the Dirty Bird
      Laura B. Russell: Gluten-Free Asian Kitchen; Brassicas
      Adam and Jackie Sappington: Heartlandia: Heritage Recipes from Portland’s The Country Cat
      Andrea Slonecker: Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers; The Picnic: Recipes and Inspiration from Basket to Blanket
      Jen Stevenson: 100 Best Places to Stuff Your Faces; The Picnic: Recipes and Inspiration from Basket to Blanket
      Susan Volland: Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors
      Laurie Wolf: Herb: Mastering the Art of Cooking with Cannabis; Oregon Chef’s Table


celebrate thanksgiving at imperial! 


Join us on October 29th at the Portland Art Museum

Cystic Fibrosis Foundation:
"Portland expects unmatched creativity and superior technique from Chef Vitaly Paley. The award-winning Chef/Owner of Paley’s Place, Imperial & Portland Penny Diner truly delivers extraordinary culinary experiences. In this spirit, Chef Paley will headline the Cystic Fibrosis Foundation’s premier gala event, Larry VandenBrink’s Chef’s Dinner Extraordinaire on Thursday, October 29.

Delight in the five courses prepared by Chef Paley as you bid on exciting and unique live auction experiences. You may win an exceptional five course dinner for ten guests prepared by Chef Paley and Chef Doug Adams while enjoying outstanding wine or delicious hand-crafted cocktails. Everything is taken care of for you and your friends. You show up in your best look and that’s it.

Please join us as we raise our glasses to an extraordinary night and to finding a cure for cystic fibrosis."

To purchase tickets, please visit orchefsdinner.eventscff.org

red ridge farms: After the first official day of fall, we're gearing up for our annual Harvest Dinner, featuring Chef Vitaly Paley of Paley's Place and Imperial. Chef has prepared an exciting menu - check it out! http://redridgefarms.com/rr-event/harvest-dinner


the portland mercury's burger week at portland penny diner
August 10th - August 14th

Portland Penny Diner is one of 20 restaurants around Portland serving a special $5 burger for the Portland Mercury’s annual Burger Week! Get your hands on one from August 10-14. Portland Penny Diner’s new menu and happy hour (Mon.-Sat. from 4-6pm) has made it into one of downtown’s best restaurants for “cheap eats.” During Happy Hour, the diner’s signature fry bread tacos are just $6 each and Lead Barman Tony Gurdian’s 8 tap cocktails are just $5 each. For updates on happenings at Portland Penny Diner, follow along on FacebookTwitter andInstagram.









the oregonian: Top Chef Winner mei lin cooks with doug adams at imperial on July 22nd!

Though "Top Chef" is between seasons, fans of the show can still watch the chefs from season 12 in action.  

On July 22 at 6:30 p.m., downtown Portland's Imperial and executive chef and "Top Chef" runner-up Doug Adams will host season 12 winner Mei Lin for a one-night-only four-course dinner in the restaurant's Monterosso room. 

Each chef will prepare two courses for the dinner, including Adams' 24-hour short rib and Lin's signature congee which helped secure her win on the show. 

The dinner is $150/person and includes food, beverage pairings and gratuity. To reserve a seat, call Imperial at 503-228-7222.




You are invited to the launch of Portland Penny Diner's new happy hour and evening hours! Stop by for happy hour on Thursday 6/4 from 4-6 pm to try the 8 new cocktails on tap created by Tony Gurdian and Chef Vitaly Paley and Doug Adams' new happy hour and evening menu including fry bread tacos, Doug's fried chicken, burgers and more.










Chef Paley & Chef Philippe Boulot, The Oregon Beef Council's Chef of the Year 2014 and fellow James Beard Award-winner, have created a beautiful six course menu to showcase Oregon Beef. The dinner will be held in Imperial's Monterosso Room with doors opening at 6:00pm. Enter through Imperial of Hotel Lucia's main entrance. 

$75 per person is inclusive of food and wine pairings (gratuity not included).
Please note, we respectfully ask that there are no substitutions or modifications to the menu.

Contact Imperial for reservations at shelly@imperialpdx.com



Hours d Ouvres

Steak Tartare, pretzel bread

Tuna Poke, wonton crisps
Pastrami Sliders, Russian dressing, house pickles Cow in a Blanket

Wine Pairing


First Course

Beef Carpaccio
sweet herb vinaigrette, fried capers, spring vegetables Chef Vitaly Paley

Wine Pairing


Second Course

Wood Fired Grilled Beef Tongue string beans, roasted strawberries, mustard vinaigrette Chef Vitaly Paley

Wine Pairing


Third Course

Braised Short Rib & Blackened New York Mama Lills chimichurri
Chef Phillipe Boulot

Wine Pairing



Flourless Chocolate Cake caramelia milk chocolate sorbet,

manjari cremeut, white chocolate ganache Chef Phillipe Boulot 



Portland Dining Month Menu


3 courses for $29

add wine pairings for $16


~ First Course ~ 

Marinated Citrus Salad

2013 Siltstone Guadalupe Vineyard Pinot gris


~ Second Course ~

Coca-Cola & PBR Braised Pork

2013 Fausse Piste Garde Manger Syrah


~ Third Course ~

Almond & Rhubarb Financier

2011 Amity Wedding Dance Riesling


Chef Vitaly Paley

Chef de Cuisine Doug Adams

Pastry Chef Michelle Vernier

Wine Director Thomas Hebenstreit

oyster week at imperial february 8th - 14th

Ethan Powell and Tobias Hogan are among Portland's resident oyster experts. In celebration of the bivalve, Powell and Hogan will be hosting the first PDX Oyster Week.  Come in Feb. 8 - 14th and enjoy local oysters served with Chef Doug's Chermoula sauce.

dumpling week at imperial February 1st - 7th

The Oregonian’s inaugural Dumpling Week puts the spotlight on this global favorite at restaurants across the city from February 1-7. Imperial will be going Russian for Dumpling Week, serving Spiced Beef and Pork Khinkali with Herbed Yogurt, Georgian meat dumplings from Executive Chef Vitaly Paley’s popular DaNet pop-up dinner series. Read more about Dumpling Week and follow along with #DumplingWeek.


Chef Paley has just announced new dates for his Russian pop-up series DaNet to keep the Winter & Spring months lively. Recently named Portland Cuisine of the Year 2014 by Portland Monthly magazine, DaNet is hotter than ever. Dinner consists of 5 courses served family style at communal tables within Portland Penny Diner with one seating at 6:30pm, $65 per person plus gratuity and $20 for the beverage pairings.

Friday, January 23, 2015
Saturday, January 24, 2015

Friday, February 20, 2015
Saturday, February 21, 2015

Friday, March 20, 2015
Saturday, March 21, 2015

Friday, April 24, 2015
Saturday, April 25, 2015

Friday, May 15, 2015
Saturday, May 16, 2015

To make a reservation for DaNet, please call Imperial at (503) 228-7222.



Chef Vitaly Paley Continues Long Tradition of Mentoring Young Portland, Oregon Chef Talent

FOR IMMEDIATE RELEASE Chef Vitaly Paley, owner of Imperial and Portland Penny Diner, the celebrated Portland, Oregon restaurants, announced today he is promoting Sous Chef Doug Adams to Chef de Cuisine of both restaurants, effective immediately. Chef Paley has been mentoring promising young chefs for years, including Le Pigeon’s Chef/Owner, Gabriel Rucker, whose career began under Paley’s mentorship as a line cook at Paley’s Place. In 2011, StarChefs.com honored Paley as "Chef Mentor of the Year,” and Paley’s dedication to guiding young star chefs continues with his promotion of Adams at Imperial.

Adams grew-up in Texas and moved to Portland in 2008, where he worked at a fine dining restaurant on Portland’s South Waterfront. With determination and skill, Adams quickly moved on to work for James Beard Award winner, Andy Ricker of Pok Pok and recent Food & Wine Best New Chef Gregory Denton then of Metrovino (now Ox). In 2011, Adams began working under Paley’s mentorship and tutelage at Paley’s Place, a James Beard Award winner himself, and in 2012, after Paley opened Imperial and Portland Penny Diner, Adams was promoted as Sous Chef at both restaurants. Last fall, Adams was selected as the first featured chef for Culinaria, a new dinner series that aims to bridge the gap between food and art lovers. In 2013, Adams won a competition leading up to the famed Wild About Game event, along with fellow Imperial chefs, where they beat out several other area chefs creating dishes with rabbit and elk meat.

At Imperial, Paley and Adams will continue to explore menu ideas that have historic significance and use cooking methods and ingredients from Oregon’s diverse bounty. One of Adams’ favorite features in the Imperial kitchen (as well as the most prominent) is the impressive wood fire grill and rotisserie that incorporate the use of native hard and fruitwoods, one of the reasons Imperial was named one of 2013’s Top 11 Barbecue and Grill Restaurants in the Nation by Huffington Post’s Steve Raichlen. Inspired by warm and primitive burning campfire, and big open spaces of the Pacific Northwest, Imperial concentrates on healthy and uncomplicated preparations, serving the community by remembering its past and providing a warm, welcoming and generous place to eat.

Imperial is located in the historic Hotel Lucia in Downtown Portland, and is open for breakfast, lunch and dinner, enabling Paley and Adams to push the cuisine to new heights at all times of the day. Imperial’s outstanding bar program was recently honored as one of the “33 Best Cocktails Bars in America” by Thrillist National, and in 2013 was named as one of Food & Wine magazine’s “Best New Bars in America.” Chef Paley was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef. He has been featured at industry events including dinners for the James Beard Foundation and International Association of Culinary Professionals while also devoting time to countless national, regional and Portland-based charity events.


Starting the Middle of June, Imperial and Portland Penny Diner Will Host DaNet, A Monthly 5-Course Russian Pop-up Dinner at Portland Penny Diner

FOR IMMEDIATE RELEASE – Get ready for a new monthly dinner! Imperial and Portland Penny Diner’s first Friday Night Pop-up Blini and Vodka Bar was such a success, that they are excited to announce that the pop-up will continue. This time, however, they will expand and improve the pop-up to offer an exclusive 5-course Russian dinner called DaNet. Starting June 12th, DaNet will return to Portland Penny Diner and continue popping up every second Thursday of the month, on July 10th and August 14th.

The night will feature five courses, with the first course mirroring the Pop-up Blini and Vodka Bar. Two different blinis—a traditional version and a potato version—will be served family style with a number of toppings, including house made caviar, sour cream, butter, jam, smoked fish and Chef Vitaly Paley’s family recipes, including fish under carrot marinade and garlic cheese spread.

Bar Manager Brandon Wise will offer a focused drink and vodka list, along with wine pairings, available for additional purchase. Guests can expect to enjoy infused vodkas such as Apple & Ginger Vodka, Beet & Carraway Vodka, Honeyed Pear & Spicy Pepper Vodka, and Black Truffle Vodka.

The courses will be served family style at communal tables, with one seating at 6:30pm. Cost for the 5-course Russian pop-up dinner is $65 per person plus gratuity. Bartender Tony Guardian, aka DJ Expensive Taste, will be spinning a mix of psych, hip-hop, pop, traditional and old world romance music at the event, all of Slavic descent.

To make a reservation for DaNet, please call Imperial at (503) 228-7222.


1st Course: Zakuski (appetizers)
2nd Course: Dumplings
3rd Course: Rotating Soup and Piroshki
4th Course: Rotating Meat or Fish with Sides
5th Course: Rotating Dessert