the do stuff network: one sec brunch!
"TOP CHEF Tell your out of town friends to stay the weekend at Hotel Lucia so you can all stumble into Imperial – the restaurant on the ground floor – for one of Portland’s best hangover helpers. Recent Top Chef contestant, all-around good guy, and international man of mystery, Doug Adams, says his favorite brunch dish is the Ham Steak with Two Skillet Eggs, Baked Beans and Red Eye (coffee) Mayo. Chef Adams is from the country of Texas, so you know this is good."
Read full article here
willamette week: 5 Breakfast Sandwiches
$5.75 at Portland Penny Diner
Vitaly Paley's gastrobomb PDXWT ($5.75)—duck bologna, sauerkraut, coffee mayo, egg and American cheese—has enough heft to redeem the doomiest Monday morning. The whole week, for that matter.
willamette week: 25 Things You Can Put in Your Face for Under 7 Bucks
"You aren't a millionaire. You aren't even a thousand-aire. Still, that doesn't mean you should only be eating Hot n' Ready pizzas. Here are 25 things you can eat and enjoy for under $7."
sunset magazine: travel awards 2016
We are honored to be finalist in Sunset Magazine for 'Best Hotel/Resort Restaurant in the West'.
Imperial's partners at the Hotel Lucia, are finalist for the Best Hotel/Resort for Pets!
Oregon live: March is Portland Dining Month! 3 courses for $29
thrillist pdx: portland's cocktail bucket list: the 50 drinks to try before you die
Happy Hour Vieux Carré
The Vieux Carré is already a fantastic drink, and Imperial, the new(ish) spot from the famous Vito Paley, makes them predictably well. They’re made in batch, on tap, and only $5 during happy hour. A couple of these and you’ll think you’re in the French Quarter listening to a local jazz group. Don’t miss the $6 happy hour burger while you’re there. Read full article here
discover portland: 15 HAPPIEST HAPPY HOURS
Why Go: Few restaurants epitomize classic Pacific Northwest dining better than Imperial, which is operated by James Beard Award-winning chef Vitaly Paley. Getting a seat for happy hour, which is served at the bar, can be a challenge, but it’s worth the hustle. Tip to the wise: show up early, and order the happy hour burger, a glorious example of the simple wonders of a toasty bun with grilled beef and cheddar.
Best Deal: $5 special cocktails and the $6 Imperial Flat Top Burger.
The Scene: Business-casual, which in Portland translates to fleece, flannel and Danner boots.
food & wine magazine: best happy hours in portland
Happy hour at this celebrated downtown spot by Chef Vitaly Paley kicks off earlier than most at 2pm, so the flat top burger – it’s a crowd pleaser with griddled beef, gooey cheddar, bread and butter pickles, and dill mayo – is just $6 (Before 2pm, it’ll cost you $12). A $3 basket of hand-cut fries makes for the perfect partner. Read full article here
food & wine magazine: best brunch spots in portland
A good morning starts at this casual, no-frills downtown spot loaded with flavorful staples like house-made “Poptarts” (to make you feel like a kid again) to potato latkes with smoked salmon and a duck egg and a lovely sweet apple French toast with Chantilly cream and streusel topping.
VITALY & KIMBERLY PALEY TO OPEN HEADWATERS
AT THE HISTORIC HEATHMAN HOTEL
Portland Dining Monthly: Vitaly & Kimberly Paley will
Dramatically Reimagine Historic Heathman Restaurant
with Seafood-Centric Headwaters.
eater pdx: The Best Portland
Pop-Ups to Try NOW
usa today: The Best of the Best Restaurants in Portland, Oregon
"Imperial is owned by one of the most acclaimed chefs in Portland, Vitaly Paley. This cozy restaurant is located in the historic Hotel Lucia. They are open for breakfast, lunch, and dinner. During dinner time you can enjoy meats cooked to perfection over a wood fire grill, including seafood caught here in the Pacific Northwest. From pig's tail to octopus they have a little bit of
everything on their ever changing menu..."
brewpublic: double mountain for chefs week pdx with come together pale ale
where to eat this week
3. Crunch on a Grilled Scallop Tostada at Imperial
"Texas-born chef Doug Adam puts a Tex-Mex-meets-Asian stamp on a crispy tostada, complete with grilled scallops, tomatillo salsa, and guacamole made the old-school way, with char-grilled avocado. Capping it all: radishes, cilantro, and spicy, chile-fried peanuts. Nice." —Karen Brooks
16 Ridiculously Comforting Dishes from Around the Globe
PARKER HOUSE ROLLS AT IMPERIAL
"Butter, feathery fluff, butter, a yeasty tang, butter, a dome of golden crust, and finally, just before serving, more butter. That, in a nutshell, is the century-plus-old Parker House roll, once an immutable fixture on America’s family dinner table. Now, the addictive rolls rise with fresh purpose in downtown’s popular hotel kitchen, served warm for $1 a pop throughout the day with, of course, more butter on the side. “It’s our most popular item,” says chef-owner Vitaly Paley. “We go through hundreds every day. You can’t buy anything for a dollar anymore.” Bonus: the rolls underpin the great breakfast sandwiches at Imperial’s Portland Penny Diner next door."
thrillist pdx: THE PORTLAND FOOD BUCKET LIST: 50 THINGS YOU NEED TO EAT BEFORE YOU DIE
Stan's Meat Plate: Creamy, nutty, and in its own league, Imperial knows how to cure its own meats and put together a top-notch, best-in-show meat plate. In a town so obsessed with charcuterie, that’s really saying something. Pair it with a $5 Vieux Carré on tap at happy hour.
Fast Company: MOVE OVER, KALE: DULSE IS THE SUPERFOOD OF THE FUTURE
"At Imperial Restaurant in Portland, Oregon, diners are getting a taste of the latest superfood to hit the market: dulse, a crimson seaweed that’s packed with nutrients and, when fried, offers up an umami flavor similar to bacon. "It disappears in your mouth," says chef and owner Vitaly Paley."
portland eater: Which Hood Had the Best Eats in 2015? Experts Weigh In
Martin Cizmar, Arts & Culture Editor, Willamette Week
Rather than a neighborhood, I think the geographic story this year is the rise of the west side. For the first time in like two decades of Willamette Week's Restaurant of the Year, it was a west side spot (Imperial). So was the runner-up: St. Jack. And the number three: Mediterranean Exploration Company. We didn't plan that and were kind of amazed it happened. But there's a lot of energy on the west side now, for the first time in a generation.
1859 oregon magazine: Best Spots for New Year's Eve
portland tribune: Portland wraps up bold year in food.
Bread & Brew asked some of Portland’s top chefs, brewers and other artisan producers what they believed to be most relevant about this year’s scene.
“The growing vibrancy in the downtown restaurant scene, and also how we are all eating healthier and lighter with more veggies on our menus and in our diets.” -Vitaly Paley, Chef/Owner of Paley’s Place, Imperial and Portland Penny Diner
Read full article here
eater pdx: Portland's Professional Eaters Reveal Their Best Meals of 2015
"Two really stand out, and sadly, neither is repeatable. The first was the "Wild Things" beer dinner inside Portland Penny Diner during the Craft Brewers Conference. Imperial's Doug Adams made a roasted elk shank that blew my mind (we pretty much gnawed the bone clean)..." -Martin Cizmar, Arts & Culture Editor,
portland monthly: Karen Brooks’s Best Portland Dishes 2015
"Belarus native and iconic Portland chef Vitaly Paley continues to rediscover his “lost self” and the country he left behind once a month at DaNet, via zakuski drinking foods, recipes from ancient cookbooks, and vodka galore. It’s food as emotional journey—epic and surprising at every turn." -Karen Brooks
watch the making of Imperial's Alchemist’s Flame WITH BUFFALO TRACE BOURBON, BENEDICTINE, ANGOSTURA AMARO & GRATED CINNAMON.
THRILLIST AWARDS: PORTLAND'S BEST NEW FOOD & DRINK OF 2015
Best Pop Up
DaNet (at Portland Penny Diner)
Last year, Kachka was basically at the top of every "restaurant of the year" list (including our national roundup), and now we've got another destination for Russian food courtesy of Portland super-chef Vitaly Paley. DaNet, a monthly pop-up that's already sold out through March, transforms Paley's Portland Penny Diner into an full-on Ruskie experience, with four courses of old-world cuisine ranging from fish pies to assorted drinking snacks. It's one of the coolest eating experiences Portland currently has to offer. If you can get in.
sip northwest magazine:
We Dig Holiday Pairings with Smoked Meat
Lindsay Baker || Bar Manager ||
Imperial & Portland Penny Diner
Baker believes you can’t go wrong with a German-style Dunkel from Heater Allen Brewing alongside your smoky meal. The McMinnville, Oregon-based brewery produces an expansive array of handcrafted lager beer, but Baker vouches for the Dunkel. For her, the beer is “super malty on the palate and on the nose, and elevates the smokiness” of the meal with its complex malt blend of Munich malt and Amber and Caramel malt, plus a slight amount of Carafa, a German black malt.
oregon live: Add sparkle to your holiday drinks: The Cocktail Hour
The drink: Last Hurrah
Go out and get it: 410 S.W. Broadway; 503-228-7222; imperialpdx.com
Make it at home: Stir 1 1/2 ounce Willett Pot Still bourbon, 1/2 ounce Punt e Mes vermouth, 1/4 ounce Cynar artichoke liqueur, a scant pinch of salt and 2 dashes Angostura bitters with ice and strain into a chilled cocktail coupe. Drop in a brandied cherry.
What they say: "So I'm wanting to put forward a high-end Manhattan variation using a top-shelf whiskey. Who doesn't think of the ball dropping in times square in Manhattan as part of the New Year's staples? I think that it is occasion enough to reach for your top shelf when mixing a New Year's Eve celebratory drink." (Lindsay Baker, bar manager)
fresh cup magazine: third flavors
"On the West Coast, Portland’s Steven Smith Teamaker has worked closely with local food producers over the years and recently released a collaboration with chefs called the Maker’s Series. . . Their second collaboration was with Vitaly Paley of Paley’s Place, Imperial, and Portland Penny Diner. Paley enjoys drawing from seasonal Pacific Northwest ingredients that resemble the mushrooms, berries, and game he knew growing up in Belarus, and recalls friends and family drinking tea like water back in Russia. He and Tellin created a Georgian Caravan tea early this fall, a blend of hickory-smoked black teas combined with Oregon-made huckleberry jam that borrows from the Russian tradition of sweetening tea with jam rather than sugar. Huckleberries are also common to Belarus and northern Russia, said Paley. “The astringency of the berries complements the tannins in the tea,” he added. “The sweet- ness of the jam makes it sing.” Paley’s mother, Genya, a New York-based piano teacher who often advises Paley on Russian recipes and traditions, gave the Georgian Caravan a nod of approval, indicating that it evoked strong personal memories of home. . . "
Today Food: Why you should sweeten your tea with jam
"The jam-and-tea boxed set was the inspiration of Paley, a James Beard Award-winner and Iron Chef America champion, who was born near Kiev in the former Soviet Union, where tea is often served with sugar, lemon, honey and jam..."
eater: Portland Restaurants with Private Dining Rooms for the Holidays
"Willamette Week's Restaurant of year doesn't just offer great drinks, great eats, and one killer happy hour, it also offers a trio of private dining options inside Hotel Lucia: the Pettygrove (seats 72/stands 125), the Lovejoy (seats 20/stands 48) and the Quimby (seats 52/stands 30). And don't forget Imperial's sister property, Portland Penny Diner, which can also accommodate private events."
thrillist: THE BEST RESTAURANTS IN PORTLAND RIGHT NOW
food world news: Tea and Jam:
Not a Bad Combination After All
"Jam enhances the flavor of your tea in a subtle way without too much sweetness. You can also choose to make it your sugar or honey substitute.
Of course, most of the people in the country were not aware that it's a long time Russian tradition. Smith Teamaker Tony Tellin and chef Vitaly Paley worked on something extraordinary for tea.
They are hoping that this Russian tradition will work its magic on the American market. The released special boxed edition has an accompanying jar of huckleberry jam..."
Where to eat this week
Eater PDX: For an “Epic” Experience, Vitaly Paley Settles in at Yama Sushi
eater pdx names doug adams oregon's chef of the year!!
"This year, Doug Adams put his stamp on Imperial, cementing the restaurant's reputation as one of downtown's most cosmopolitan dining options. Becoming a finalist on Bravo's Top Chef placed him in the hearts of the masses, but his food would have done that anyway." Eater PDX
BEHIND IMPERIAL’S KILLER OREGON WINE LIST
"Did you know that Imperial is one of the best restaurants in Portland to drink Oregon wine? Since 2014, Imperial has been named an Oregon Wine A-List restaurant thanks to its continued support of the local wine industry and sommelier Tom Hebenstreit’s deep appreciation of our state’s diverse regions, grapes and producers..." Read article here
eater pdx: A Guide to Portland’s 14 Best Happy Hour Deals
"Imperial's bar offers its draft cocktails for just $5 each day during happy hour (generally featuring the Vieux Carre as a mainstay and another rotating option), as well as a food menu with a dozen discounted options. The superb flat-top burger can be had for $6, which you can pair with some of the city's best fries for an additional $3. Hours: 2 to 6 p.m., daily. " Read full article here
Imperial named willamette week's restaurant of the year 2015!
Willamette Week has named Imperial Restaurant of the Year !! We’re so honored to be recognized by Willamette Week for the value our restaurants continue to bring to the community. We're especially grateful to our staff at Imperial who have worked so hard over the past three years to build the restaurant into what it is today. -Chef/Owner Vitaly Paley
williams-sonoma: 12 days of Holiday cocktails
"Tony Gurdian, lead barman at the acclaimed restaurant Imperial, in Portland, Oregon, says that this drink “is a play off the original Alexander cocktail that eventually became the very famous brandy Alexander. The original Alexander was made with gin and never gained as much fame as his brandy counterpart. In this recipe I use Dutch gin [also known as genever, jenever, or Holland gin], which is much maltier than London dry gin. With . . . the addition of green chartreuse and orange liqueur, this drink is wonderful around the holidays.”
Read full article here
portland monthly: Bee Local is Saving Oregon Bees, One Rooftop Hive at a Time
"...Imperial chef-owner Vitaly Paley kicked off Bee Local’s collaboration with honey-smitten chefs when he asked Magista if he’d put a hive atop Hotel Lucia. The harvested honey, which boasted notes of chestnuts, strawberries, and eucalyptus in 2014 (but tastes more like rich caramel this year) has been a menu inspiration ever since. “I relish the fact that we have honey like nobody else has, and that’s thanks to Damian,” Paley says. “It takes an open mind to make something new.” Currently, the “bee whisperer” minds more than 100 hives across the rooftops of Portland, the Willamette Valley, and beyond..." Read full article here
portland monthly: the tasty details on portland's fry bread trend
"Vitaly Paley describes his creation as a cross between Native American, lard-fried dough, and Neapolitan fried pizza. It’s bouffant, and barely sweet, making for a sturdy “taco” base for Paley and Top Chef star, executive chef Doug Adams to play with. Top marks go to the predictable but unabashedly crave-worthy pork belly taco, glazed in sweet soy and jammed with bahn mi pickles and red jalapenos, and the “Hangtown Fry,” a creation busting at the seams with juicy fried oysters, scrambled eggs, bacon, and spicy remoulade."
Thrillist: THE BEST COCKTAILS IN PORTLAND RIGHT NOW (NOT JUST DURING COCKTAIL WEEK)
thrillist: THE 21 BEST BREAKFAST SANDWICHES IN THE COUNTRY
thrillist GIVES A SHOUT OUT TO THE PORTLAND PENNY DINER PDXWT BREAKFAST SANDWICH WITH DUCK BOLOGNA, SAUERKRAUT, COFFEE MAYO, EGG & AMERICAN CHEESE ON OUR HOUSEMADE PARKER HOUSE ROLL.
Karen Brooks calls DaNet the "best spread" in her most memorable moments of the year in this year's restaurant issue.
"Portland Penny Diner is the Clark Kent of restaurants. Once a month it emerges as superhero pop-up DaNet, bent on saving old Russian cuisine kidnapped by Communist politics years ago. Using dishes translated from ancient literature, Belarus native and chef Vitaly Paley delivered the year’s most epic, emotional feast with zakuski drinking foods, vodka galore, and a vast expanse of sour cream and blinis. The table is laden with surprises: rabbit soup for the soul; salmon pie for the czars; and baked ice cream on a stick."
fox 12 or: Celebrity chef "Wild About Game" competition with Nicky USA
It is Breast Cancer
For the month of October Imperial will be serving the cocktail 'Heart of Glass.'
$1 of each drink sold will be donated to Keep A Breast Foundation #keepabreastfoundation
don't break the bank: affordable happy hour Specials at Otherwise High-End Restaurants
thrillist: HOW PORTLAND'S FOOD SCENE DESTROYS SEATTLE'S
Our best bars are among our best restaurants
Speaking of that whole “no booze without food” thing, some of our best bars are also some of our best restaurants, from Clyde Common to Imperial, Raven & Rose, and Hale Pele. The line between bar and quality restaurants is as blurry as your vision after a big-ass steak and a couple Vieux Carres.
Our chefs are celebrities… and present
With respect to Tom Douglas, we’ll take Gregory Gourdet, Naomi Pomeroy, Douggie Adams, Nong Poonsukwattana, and Vitaly Paley any day... and so will cooking shows.
Nicky USA's 14th Wild About Game event on Oct. 11th at Mt. Hood's Resort at the Mountain.
ADAMS VS. SAKAI
The final chef pairing for Wild About Game features a couple of young gentlemen who have recently been in the public eye - and deservedly so. Chef Doug Adams of Imperial, who lit up our screens in the latest Top Chef episodes, will take on Chef Eric Sakai of Seattle's restaurant marron, fresh off being named People's Choice Pacific & Northwest Best New Chef by Food & Wine Magazine. Will further fame and fortune (there is a $1000 top prize) await the winner of this match up? All we know for sure is that the judges and guests who get to sample their dishes will be the true winners. Join us at Resort at the Mountain October 11th for all of the delicious action. Tickets on sale now at MercTickets. Read full article here
Steven Smith: Our second Maker's Series will be with Portland culinary icon, Chef Vitaly Paley @vit0bike - James Beard Award winning owner of Paley's Place, Imperial & Portland penny diner.
"VITALY'S PASSION FOR HIS RUSSIAN CULINARY ROOTS IS LEGENDARY, AND I QUICKLY LEARNED, INFECTIOUS" - TONY TELLIN (SMITH'S HEAD TEAMAKER). HERE THEY ARE ENJOYING SIPPING TEA FROM THE SAUCER INSTEAD OF IN THE CUP. WHY? VITALY SAYS THIS IS TRADITIONALLY HOW YOU COOL OFF YOUR TEA IN RUSSIA SO YOU CAN DRINK IT SOONER
fwx: WHAT THE AWESOME CHEFS AND BARTENDERS AT FEAST PORTLAND ARE EXCITED TO EAT AND DRINK THIS FALL
eat beat: Recapping Feast Portland: The Guts, The Glory, The Smoke.
imperial takes people's choice award at FEAST Pdx sandwich invitational !!
Soy Braised Pork Belly Taco, spicy mayo, bahn mi pickles, fresno peppers, cilantro (available at the Portland Penny Diner after 4pm Monday - Saturday)
Chef Gregory Gourdet (Departure Restaurant & Lounge), wins Judges Choice & Chef Vitaly Paley (Paley's Place, Imperial, Portland Penny Diner), wins People's Choice at Sandwich Invitational FeastPDX.
A tribute to chef vitaly paley
"Our Friend and James Beard award winning Chef Vitaly Paley of Paley's Place and Imperial recommends Portland's Farmland Honey with salty, aged and slightly melted cheeses. Over hot fried beignets, on breakfast pancakes with fresh fruit, or with fried chicken and hot sauce. Enjoy."
You know you’ve found a great bar when it can stand on its own next to its Top Chef-run kitchen (that’s owned by an Iron Chef champ, no less). It doesn’t hurt that this bar helped start a trend that really took off -- special ice programs. Whether you want to escape our crazy heat wave or just rub it in a Californian’s face that we have so much water we only drink sculpture-quality ice, drop by Imperial’s bar to enjoy two innovative cocktail trends at once: a tapped cocktail, like a Vieux Carre, served over ice hand-carved just for the drink (which drops to $5 during one of the city’s best happy hours). Read full article here.
USA TODAY: 'Top Chef’ to lead shore excursions on Celebrity sailing
koin 6: Portland Burger Week with Kyle Maki @portland penny diner
Portland Penny Diner is on money with cocktails on tap
When we heard a downtown bar was claiming to have the “largest selection of cocktails on tap,” we just couldn’t resist. While the thought of cocktails on tap is both alluring, it’s also a bit surprising in today’s craft environment. Isn’t the bartender’s flair and showmanship part of the draw to any watering hole? Does the tap take away from the experience? We set out to investigate.
Mercury: Burger Week Preview: Portland Penny Diner's Sweet Onion Burger
August 10 - 14th try our $5 burger from 4pm to Close
portland Mercury's burger week at portland penny diner
august 10th - 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 Facebook, Twitter andInstagram.
the oregonian: Summer's best drinks from local bars: The Cocktail Hour
The drink: Havana Daydreaming
Make it at home: Shake 1 ounce 7 Sirens Rum, 3/4 ounce Calisaya (an herbal liqueur), 3/4 ounce Lime Acid Orange (see below) and 1/2 ounce Cuban spice syrup (see below) with ice. Double-strain into a chilled cocktail glass. Garnish with 2 fresh bay leaves clipped to the rim. Lime Acid Orange: Combine 1 liter of freshly squeezed orange juice, 32 grams of citric acid and 20 grams of malic acid. Blend with a stick blender until dissolved.
Cuban Spice Syrup: Crack 5 grams black pepper and 10 grams of cumin seed in a mortar and pestle. Combine with 600 grams water, 10 grams of fresh bay leaves and 10 grams fresh oregano leaves in a pot, simmer for 5 minutes. Strain well. For every 500 grams of steeped solution, add 500 grams of sugar. Mix well until dissolved.
Dulse, delicious! You can find the bacon tasting seaweed on Imperial's Portland Poke with hazelnuts, serrano, scallion, ponzu and jacobsen sea salt!
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.
Washington Post: Why Portland, Ore. is one of the Best Food Cities in America
Perhaps the coolest take-away from Portland, where everyone seems to have a point of brew but no one seems smug about it, is the sentiment shared by a member of the city’s old guard, Vitaly Paley. The intriguing restaurants I experienced? The uncommon shops I visited? “It’s not done for novelty,” says the chef. “It’s a way of life.” -Tom Sietsema Washington Post
Read article here
best new burgers in portland
eat beat: happy hour at portland penny diner!
Vitaly Paley’s casual breakfast and lunch spot rebrands with frybread “tacos” for dinner and cocktails on tap.
the oregonian's best 101 restaurants
PORTLAND PENNY DINER
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 vitaly paley talks prawns with Kim Sunée: Salt-roasted spot prawns are a delicious reason to get hands-on
PORTLAND BUSINESS JOURNAL PORTLAND'S FAVORITE RESTAURANTS:
11 GREAT PLACES FOR A BUSINESS LUNCH
kgw Talk Box:
'Top Chef' finalist Doug Adams
the field guide to drinking in america:
imperial's bar manager tony gurdian
chef vitaly Paley's interview with mattie bamman for northwest travel's upcoming "bookazine" on northwest cuisine
eater pdx Where To Get Your Cinco De Mayo Fix In Portland
portland monthly 10 best brunches in portland
the oregonian Portland restaurant and bar events
Week 4/29 - 5/5
Food & Wine Best New Bars
When the conversation turns to cocktails, as it often does at Food & Wine, there's one person we listen to loud and clear: Jim Meehan. He's been called many things, including: Bartender of the Year; the bar manager at Manhattan's outstanding PDT; and Deputy Editor of the F&W Cocktail book series. Because this is one of the best times in memory to be drinking great cocktails, we asked Meehan to pick his favorite new spots in the country. Here, his picks.
» Read full story
10 best fried chicken joints in Portland - OregonLive.com
Imperial chef Doug Adams talks foie gras, fried chicken
and getting the hook on 'Top Chef'
eater pdx: April Bloomfield and Vitaly Paley Kick-Off Jacobsen Salt Dinner Series Next Week
eater pdx: Vitaly Paley's DaNet Russian Pop-Up Goes Clubbing
Huffington Post 11 Best Barbecue Restaurants of 2013
Imperial (Portland, Oregon): The first thing that hits you when you check into Hotel Lucia, home of the new Imperial restaurant, is the intoxicating aroma of wood smoke. The second is the comforting knowledge that you can breakfast on home-smoked pastrami hash, lunch on wood-grilled romaine lettuce salad, and dine on secreto (a butcher's steak cut from the hog's underbelly) grilled and served on a wine barrel stave. The brainchild of Portland culinary legend Vitaly Paley, the Imperial is Portlandia at its best, complete with chandeliers welded from bicycle chains.
Food & Wine Magazine: The Rise of Lighter Cocktails
Portland empire builder Vitaly Paley focuses on the grill at Imperial, but the restaurant also has a great bar program. The low proof Coat of Arms cocktail mixes the Italian apertivo Cocchi Americano with black tea-infused Dolin Blanc vermouth, pear liqueur and Bonal, a French aperitif wine infused with herbs and tart chinchona bark (which gives tonic water its signature flavor). The drink is stirred, strained into a chilled coupe and garnished with a twist of lemon.
» Read full story
Oregonian: Things We Love Vieux Carré Imperial
Imperial's Vieux Carré: If you find it impossible to resist a cocktail that involves both whiskey and big ice, Imperial's version of the classic New Orleans Vieux Carré is a must-try.
» Read full story
EAT BEAT: Doug Adams Crowned Imperial’s Chef De Cuisine
Oregonian: 2012 Highlights Imperial fried rabbit
This disassembled bunny is imperially crisp while retaining all its moistness within, not only tasty but entertaining to eat. It gains further interest from careful applications of local honey and barrel-aged hot sauce, providing spikes of flavor to liven up the crunch. And it will splendidly follow the foie gras.
» Read full story
LA Times: Imperial gingerbread recipe
Dear SOS: We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding with cold whipped cream. Is there any way the restaurant would part with the recipe? I would love to make this for our family.
» Read full story
Food & Wine Magazine: Empire Builders
Today, some of the country’s busiest and best food entrepreneurs are also chefs. Here, 10 extraordinary, prolific chef-restaurateurs from coast to coast.
» Read full story
Bon Appetit: Thanksgiving Imperial
"No one leaves hungry," promises chef de cuisine Ben Bettinger of the Thanksgiving menu at Vitaly Paley's new PDX restaurant. Bettinger will be manning an imported Italian wood oven and has designs on both turkey and quail. Look for oyster stuffing, mashed potatoes, housemade cranberries, and an oyster-sausage gravy. Imperial was designed with the warm gold, rust and chestnut hues of the holiday, so it seems an apt place to feast.
Details: Imperial Negroni
Even more treacherously, the Imperial in Portland makes a high-proof Negroni that is put into an atomizer and then set on fire atop another cocktail.
» Read full story
Esquire: Cocktail of the Week – Imperial Fizz
"My best tip for the home mixologist is to make sure to dry-shake the cocktail before you add ice. This aerates and emulsifies the egg white to give it the light, fluffy texture that you're going for, and that shows a big part of your experience as a bartender." —Brandon Wise, Imperial, Portland, Oregon
» Read full story
Tasting Table 4 Top Portland Restaurants – Imperial
Paley’s Place has been an anchor of the city’s dining scene for more than a decade, and now chef Vitaly Paley has brought his finessed cooking downtown. Head into the day with a breakfast of matzo brei or Dungeness crab Benedict, or wind down from it with a cocktail from top bartender Brandon Wise.
» Read full story
Tasting Table: Kale Salad Imperial
Even though there’s a wood-fired grill on the premises, the chefs behind Portland’s recently opened Imperial know how to construct a standout salad. Co-owner and chef Vitaly Paley and executive chef Ben Bettinger serve this shredded kale salad as a prelude to their heartier mains, tailoring the salad to each season.
» Read full story
Portland Monthly: Chefs of the Year Karen Brooks
Meanwhile, instead of commissioning a rocking chair at veritable institution Paley’s Place, farm-to-table icon Vitaly Paley embraced risk and gambled it all on Imperial, his just-opened adventure on the ground floor of downtown’s Hotel Lucia. This year, they reminded us what Portland aspires to be.
» Read full story
Eater: Booze Map Imperial
Barman Brandon Wise (an alum of Irving Street Kitchen and Beaker & Flask) conceived the cocktail menu at Vitaly Paley's shiny new Imperial, and the deep list is...
» Read full story
James Beard Award-winning chef Vitaly Paley recently teamed up with Beaker & Flask kitchen and bar alums Ben Bettinger and Brandon Wise to launch this downtown eatery and bar housed in the Hotel Lucia.
» Read full story
Serious Eats: Imperial Cocktails
Chef Vitaly Paley has begun his Portland expansion, teaming up with Chef Ben Bettinger, formerly of Beaker and Flask to open Imperial in the heart of downtown Portland. Former Beaker and Flask presiding barman Brandon Wise is in charge of the restaurant's bar program.
» Read full story